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De-stem and de-seed 10 dried Guajillo and 4 dried Pasilla peppers. Soak in hot water for 10 minutes. Blend the soaked peppers, chile water, garlic cloves, paprika, oregano, cumin, salt, black pepper, and apple cider vinegar until smooth. Let the mixture cool to room temp. Pour the sauce over ground turkey and mix well. Refrigerate for 24 hours for best results, or at least 1 hour. Mixture will be very liquidy
Heat a skillet on medium to medium high. Cook the chorizo. It should simmer for a bit with all the liquid. Once the liquid is cooked off it will start to sizzle and pop. Cook about 5 more minutes only stirring two or 3 times to prevent burning but allowing the chorizo to crisp.