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Cecina Enchilada (Adobo Marinated Pork Cutlets)
- 4 ounces dried ancho chiles
- 2 whole cloves
- 2 whole allspice berries
- 1/2 tablespoon whole cumin seed
- 1/2 tablespoon dried Mexican oregano
- 1 teaspoon fresh thyme leaves
- 1 teaspoon ground cinnamon
- 1 ounce white vinegar
- 3 cloves roasted garlic
- Kosher salt
- 4 (8-ounce) pork cutlets, pounded to 1/4 inch thick
- Lime wedges
- Crema fresca
- Sliced avocado
Directions:View on Epicurious
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