Rinse the dried guajillos, remove the stem and seeds.

Heat the chiles for a couple of minutes on each side in a cast-iron skillet on high heat.

Soak chiles for half an hour in water.

Drain the water from the soaked chiles.

Place the chiles, vinegar, diced onion, and chopped garlic in a blender.

Puree until a smooth, bright red paste is formed, adding a splash of water or vinegar if needed.

Add the chile puree to the ground pork.

Add the cinnamon, cumin, paprika, oregano, cayenne, and salt to the ground pork mixture.

Mix well to combine all ingredients.

Pinch off a small piece of the chorizo mixture and fry it in a skillet for a minute or so.

Taste the fried chorizo and adjust spices as needed.

Let the chorizo sit for a few hours to allow the flavors to meld, or use immediately.

Store in the refrigerator for a few days or freeze for longer storage.