Cemitas poblanas

Method

1. 1 Thinly slice the pork tenderloin, coat it with breadcrumbs, and fry at 175 degrees for 3 minutes on each side.
2. 2 Cut the loaf in half with the sesame-sprinkled side down, then toast it with the cut side down in the pan for 90 seconds.
3. 3 Tear the Oaxaca cheese into long strands instead of slices; the strands will cling to the hot meat.
4. 4 Spread mashed avocado on the bottom of the bun, then layer with fried meat and shredded cheese.
5. 5 Sprinkle fresh papalo leaves instead of cilantro; papalo is a distinguishing feature of cemitas Puebla.
6. 6 Add sliced onions and pickled chipotle peppers, then gently press the loaf down and cut in half.

With an appliance

• Air fryer 38 min

  Replace step 1: spray the pork tenderloin with oil to coat it completely with breadcrumbs, then air fry at 200 degrees for 9 minutes, flipping at the 5th minute; steps 2 to 6 still involve baking the bread and layering with cheese, papalo, and peppers.