Remove the stems and seeds from the anchos and guajillos and tear them into small pieces. Sweat the chile pieces in a dry pan over medium heat for about 1 minute on each side. Sweat the moritas whole. Put all the chiles in a bowl and cover with hot water. Let soak for 30 minutes.

Put the chiles, onion, garlic, Mexican oregano, cumin, coriander, salt and lime juice in the blender.

Add just enough chile soaking water to get the mixture to move through the blender. Blend until fairly smooth.

Put the ground pork in a mixing bowl. Add the contents of the blender and then mix well.