Lomo Relleno a la Guerrerense

Carefully butterfly the Pork loin by slicing it lengthwise almost all the way through, then open it like a book. Cover with plastic wrap and pound gently to an even thickness of about 2.5 centimeters. Season the butterflied Pork loin generously with Salt.

Remove stems and seeds from Ancho chiles and Guajillo chiles. Place them in a heatproof bowl, cover with hot water, and let them rehydrate for 20-30 minutes until softened. Drain, reserving some soaking liquid.

In a dry skillet over medium heat, lightly toast the Mexican cinnamon stick, Whole cloves, Black peppercorns, and Dried oregano until fragrant, about 1-2 minutes. Be careful not to burn them.