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1
Discard chile stems and cut guajillo and ancho chiles open lengthwise with kitchen shears.
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2
Discard seeds and ribs.
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3
Heat a dry 10- to 12-inch heavy skillet or griddle over moderate heat until hot, then toast chiles, a few at a time, turning and pressing down with tongs, until softened and fragrant, about 10 seconds per side.
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4
Transfer chiles to a bowl, then cover with hot water and soak until softened, about 20 minutes.
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5
Trim fat and sinews from pork and pound between 2 sheets of wax paper with flat side of a meat pounder or with a rolling pin until meat is about 1/8 inch thick.
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6
Heat skillet over low heat until hot then toast cumin, peppercorns, clove, and cinnamon, stirring constantly, until fragrant and cumin is a shade darker, about 1 minute.
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7
Transfer hot spices to a blender and add vinegar, garlic, oregano, salt, and soaked chiles with about 1/3 cup soaking water, then blend until smooth.
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8
Transfer half of chile paste to an airtight container and chill or freeze for another use, then put remainder in a small bowl.
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9
Spread a thin layer of chile paste in middle of a sheet of plastic wrap large enough to wrap all of meat and put 1 pork chop over paste.
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10
Spread a thin layer of chile paste on top, then continue layering meat, spreading each piece with chile paste.
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11
Wrap stacked pork in plastic wrap and marinate, chilled, at least 2 hours.
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12
Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
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13
Season pork chops with salt and saute, in batches, adding more oil as necessary, until just cooked through, 1 to 2 minutes per side.
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14
Transfer chops as cooked to a sheet of foil and keep warm wrapped in foil.
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15
Preheat broiler.
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16
Cut rolls in half horizontally and arrange, cut sides up, on a large baking sheet.
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17
Broil buns about 6 inches from heat until golden, about 1 minute.
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18
Halve, pit, and lightly mash avocados in peel with a fork, then spread thickly on cut sides of rolls.
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19
Season avocado with salt, then top with papalo.
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20
Make sandwiches with pork, cheese, chipotles (if using), onion, and tomato, pressing sandwiches together.
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21
Available at Latino markets and Chile TodayHot Tamale (800-468-7377).
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22
** Available at Mexican bakeries.
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23
*** Available at Mexican markets.
