This chorizo is the Mexican version of the Spanish sausage, but be advised: It is very different from the Spanish version and rarely can one be substituted for the other. It is used in hundreds of dishes as a main ingredient and an additional thousands as a flavoring or spice. It is cooked in patties or more normally in bulk and then sprinkled on or mixed in as a seasoning. Sprinkle it on your huevos rancheros in the morning, in your frijoles refritos or in your stew in the evening. While it is traditionally made with pork, you can make it with beef or dark meat chicken as well.
In a blender, combine the water, red pepper flakes, vinegar, chile powder, oregano, cumin, coriander, and garlic. Blend until the mixture is smooth.
In a large mixing bowl, pour the vinegar mixture over the ground pork and gently mix it in by hand to thoroughly combine. Cover and refrigerate from overnight to 3 days. Pour off any water that accumulates. Use or freeze for future use.