• Clean the chilies discarding the seeds and the stem and place them in a bowl.
• Cover with hot water and let them soak for 10 minutes.
• Drain the chilies and place them in a blender along with the spices.
• Add the vinegar. Blend for 3-4 minutes on high or until you achieve a paste.
• Place ground meat and pork belly into a large bowl and add the chilies paste.
• Mix well for 3 or 4 minutes with a spoon or with your hands (use gloves) until you'll have a bright, red mixture.
• Taste chorizo seasonings by frying a teaspoon of the mixture on a frying pan. If you think it needs more salt or spices, add them accordingly.
• Cover the bowl with cling film and allow to rest overnight.

Prepare the chorizos (next day)

• Add 2 or 3 tablespoons of the meat mixture on the center of a rectangle of cling film.
• Wrap into a small cylinder, like a sausage, twisting the ends to secure them well (check the video).
• Store in the fridge for one week or in the freezer for up to 3 months.