Bring 4 cups of water to a boil in a medium sized pot. Add the guajillo and ancho chiles to the pot and let them boil for 8-10 minutes or until soft.

Drain the chilis from the water, reserving a few tablespoons of the water the chilis cooked in.

Add the chilis to a blender along with the apple cider vinegar, bay leaves, cumin, oregano, onion powder, thyme, salt, garlic powder, pepper and cloves and blend until smooth.

If mixture is too dry and not pureeing until smooth, add 1 tablespoon of the water that you boiled the chiles in as needed, until puree blends smooth. You do not want the puree to be thin, just add a little extra liquid if needed for your blender to be able to blend the pepper mixture. Discard any of the remaining water you don’t use.

Add the pork to a large bowl and add the sauce onto it. Add the oil and mix the sauce and meat until well combined.

Cover and let the meat marinate for 8-24 hours. Refrigerate the meat for up to 2-3 days (depending on the best by date on your raw meat) or freeze it in an air tight container (like a freezer friendly ziplock with extra air removed) for up to 6 months until ready to cook. Thaw before cooking if frozen.

To cook, heat a skillet over medium heat and add the chorizo. Let it cook for 6-8 minutes, stirring often to prevent burning. Serve as is or in tacos or with eggs.