Mexican Chorizo

1 lb pork butt
3/8 oz Guajillo chile pods
3/8 oz chile d'Arbol pods
1 Tsp cumin seed
1/2 Tsp coriander seeds
3 cloves garlic
3-4 Tbl white vinegar
3/4 Tsp Mexican oregano
1 large onion
small diameter corn or flour tortillas
peanut oil
Remove the stems and seeds from the chiles. In a heavy skillet - over a medium flame, warm the chiles, cumin and coriander. Do not allow the chiles to char! Burned chiles are bitter tasting.

Transfer the chiles, cumin and coriander seeds to a coffee grinder. To fit them into the grinder's compartment, it may be necessary to rip the chiles into pieces. Process into a fine powder.

Smash the garlic. Slice the pork butt into 1/2 inch cubes. Place them into a zip-lock bag - along with the chile/cumin/coriander powder, Mexican oregano, garlic and salt to taste. Pour in the vinegar and massage the bag until well combined. Cover and marinate the pork mixture in the refrigerator overnight.

Grind the pork mixture in a food processor until it reaches a consistency - somewhat coarser than store-bought hamburger.

Slice the onion thinly. Over a medium-high flame, heat up a large iron or aluminium skillet, add peanut oil, chorizo and sliced onions. With a metal spatula, chop and turn the chorizo/onion mixture until it is cooked - thoroughly. Serve in pre-warmed tortillas, topped with your choice of cilantro, pineapple chunks, green salsa, hot sauce, etc.

Japones seco chiles can be substituted for the chile d'Arbol.