In toaster oven on broil, or on stove top in cast iron or non stick pan, heat the chili de Arbol, until blistering and black spots begin to appear. Be careful, these emit a very strong aroma.

Remove the stems and grind in coffee grinder used specifically for spices.

Roast the garlic in 350 degree oven until golden brown and soft. If using a whole head, cut off the top. Place on a 6-8 inch sheet of aluminum foil, drizzle with oil and wrap the garlic in a pouch to place into the oven.

Remove stems and seeds from the anchos and boil in a few cups of water. Once they boil, remove from heat and cover for 10-15 minutes. Reserve both the rehydrated chili and cooking Liquid.

Grind your black Pepper if using fresh ground.

In food processor combine the roasted garlic, hydrated anchos and 1/2 cup cooking liquid and blend until smooth.

Place in medium size kitchen bowl.

Use the vinegar to “rinse out” your food processor and place in same bowl.

Now incorporate all of the spices and blend until well incorporated.

Place the ground pork into spice blend and use your hands to make sure all of the pork is covered in the spice blend.

Cover and let rest in Refridgerator over night or at least 12 hours.

Fry up in non stick pan until cooked through and enjoy with your favorite meals.