Ingredients

• 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
• Salsa
• Tortillas

Instructions

1. Clean, seed, and dry-roast chiles on a comal or in cast-iron skillet over medium heat until they are fragrant and slightly toasted, being careful not to burn them. Transfer to a small bowl of hot water and soak until softened, 30 minutes.
2. On a comal or in a cast-iron skillet over moderate heat, dry-roast the cloves, allspice, cumin, oregano, thyme, and cinnamon, being careful not to burn them.
3. In a blender, combine the chiles with the roasted spices. Add the vinegar and roasted garlic, and process until smooth, adding water as needed. Season to taste with salt.
4. Marinate the pork cutlets in the chile paste for at least 8 hours.
5. Grill the pork cutlets and serve immediately with lime, crema fresca, sliced avocado, salsa, and tortillas.