Mama Maggie's Kitchen

0 Cut off the stems off and remove the seeds from the dried ancho chiles, guajillo chiles, and chile de arbol.
1 Toast all the chiles. About 1 minute on each side.
2 Remove from the pan and set aside.
3 To the pan, add the coriander seeds, cumin, oregano, peppercorns, cloves, and anise.
4 Stir frequently with the a spatula, making sure they don’t burn.
5 Do this for about a 6-7 minutes.
6 Remove everything from the pan.
7 To a grinder, add the toasted chiles, the toasted spices, cinnamon, garlic powder, annatto, chipotle, and salt.
8 Grind until it forms into a powder form. You might need to do this in stages.
9 In a large bowl, combine the ground spices with the pork and vinegar. Mix well.
10 You might need to cook some of the chorizo to taste for salt and other seasonings. Add salt if needed.
11 Cover and refrigerate overnight before use.