Chorizo Ranchero

Place the dried guajillo chiles, dried ancho chiles, and dried arbol chiles in a heatproof bowl. Cover them with hot water and let them rehydrate for 20 minutes until softened.

While the chiles rehydrate, grind the cubed pork shoulder and pork fatback together using a meat grinder with a coarse die.

Drain the rehydrated chiles, reserving 100g of the soaking water.