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break the colorin chiles into 3 pieces, and put them and the dearbol peppers in a bowl. pour the boiling water over them and let them sit until they're re-hydrated and soft. place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth. place ground pork and the liquid mixture into a sturdy electric mixer (such as a kitchenaid) and mix well. when secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. i usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. if you have casings, you can also stuff it into those and smoke it - very tasty!
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Mild fruity dried chile — red enchilada sauce, carne adovada
Small hot dried chili — salsa, chili oil, toasting, stir-fries
French-engineered grinding mechanism — lifetime pepper mill
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets