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1
Preheat the oven to 350 degrees F.
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2
Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes.
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3
Add the garlic, carrots, celery and onions to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes.
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4
Add the crumbled cornbread and cilantro.
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5
Gradually stir in enough of the stock so the stuffing is not too dry but at the same time not too wet.
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6
Stir gently and well.
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7
Butter a small casserole dish.
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8
Spread the stuffing in an even layer.
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9
Bake until it's heated through and lightly browned on top, about 20 minutes.
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10
Serve right away, garnished with cilantro and cotija if desired.
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11
Bring 1 cup water to a boil in a small saucepan.
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12
Put the chile powder in a small bowl, pour in the boiling water and stir well to make a paste.
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13
Let it cool to room temperature.
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14
Put the ground beef and pork in a large bowl.
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15
Add the vinegar, salt and garlic and mix well (your hands are the best tools for this job).
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16
Sprinkle with the oregano, canela, black pepper, star anise and cloves and mix well.
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17
Add the wine and sugar and mix well.
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18
Work the ancho chilie paste into the meat with your fingers until it's well incorporated.
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19
Cover and refrigerate overnight before you use it.
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20
Store in 2-ounce portions in ziptop bags in the refrigerator for up to a week, or freeze for up to 3 months.
