For the chorizo: Using a food processor, process the pork, vinegar, smoked paprika, coriander, cumin, garlic, oregano and chiles until combined. Sprinkle with the salt and some pepper.
In a large skillet, heat the oil over medium-high heat and cook, stirring, until the meat is cooked through, about 10 minutes. Add a little water to keep the meat moist if necessary.
Serve on tortillas with refried beans, pico de gallo and cheese.
Add some salsa and cheese at the end of cooking the meat to maximize the flavors and bring moisture to the meat.
Recipe courtesy of Chuck's Week Off: Mexico