Sure you can pick some up at your local grocer, but when you make your own, you get to control the heat and you know exactly what's in it. Plus, this seems to have considerably less fat than the store bought variety.
1 pound of ground pork, at least 20% fat (I ground up some pork shoulder)
2 dried guajillo chiles
2 dried ancho chiles
1 tablespoon apple cider vinegar
1 tablespoon water
1/4 medium yellow onion, diced
4 cloves of garlic, chopped
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon Spanish paprika
1/2 teaspoon Mexican oregano (you can sub regular)
1/2 teaspoon cayenne (more to taste)
1 teaspoon kosher salt
In a dry skillet heated on high, toast the chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes. It helps to rest a plate on them so they stay fully submerged in the hot water.
After chiles are softened, drain the water, remove the stems and seeds and place into a blender or food processor with the vinegar, water, onion, garlic and spices. Puree until a smooth, bright red paste is formed, adding a splash of water if it's too dry to blend.
Add the puree to the ground pork and mix well. Divide into portions and freeze. I like to portion out into 4 oz and then roll into logs with plastic wrap.