Cut the stems off of the Dried Ancho Chile Pepper (2), Dried Guajillo Chile (8), and Dried Japones Chile (2). Heat them in a cast-iron skillet for a couple of minutes to help bring out their flavor. Be careful not to burn them!
Soak the chiles in hot water for 30 minutes. After they have soaked, split them open and discard most of the seeds.
Place your soaked chiles, Garlic (7 clove), 3 tablespoons of the chile soaking water, and the Distilled White Vinegar (6 tablespoon) in a food processor. Blend this mixture into a chunky paste. You may need to stop the food processor a few times and scrape the sides down with a spatula if the mixture is sticking.
Cut the Boneless, Skinless Chicken Thigh (2 pound) and Pork Shoulder (2 pound) into 1-inch cubes or smaller.
In a large bowl, place the chicken, pork, chili pepper paste, Salt (2 teaspoon), Dried Oregano (1 tablespoon), Ground Cumin (1 tablespoon), and Smoked Paprika (1 tablespoon). Stir to combine. Refrigerate this mixture while you set up your meat grinder.
Using a meat grinder, coarsely grind the mixture. Send the mixture through the grinder slowly, so that you do not create a jam.
Refrigerate this ground mixture overnight to give the flavors time to develop. At this point, you can either double-wrap 1-lb. portions of the chorizo and freeze or use a vacuum sealer.