Chile Marinated Pork Sandwiches on Cemita Rolls

Ingredients

• 6 dried guajillo chiles* (1 1/2 oz)
• 1 dried ancho chile* (1/2 oz)
• 4 thin (1/2-inch) rib pork chops (1 lb total), bones discarded
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon black peppercorns
• 1 whole clove
• 1 (1/2- by 1/4-inch) piece cinnamon stick
• 2 tablespoons cider vinegar
• 2 large garlic cloves, quartered
• 1 teaspoon dried oregano (preferably Mexican), crumbled
• 1 teaspoon salt
• 2 to 3 tablespoons vegetable oil
• 4 Mexican cemita rolls** or 8 sesame seed hamburger buns
• 2 ripe California avocados
• 1/2 cup fresh papalo leaves*** or cilantro leaves
• 6 oz Oaxacan string cheese*** or other string cheese, finely shredded with your fingers (1 1/2 cups)
• 4 canned chipotle chiles in adobo (optional), finely chopped
• 1/2 large white onion, thinly sliced
• 1 large plum tomato, thinly sliced crosswise

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