I am gearing up to making Mexican chorizo, perhaps tomorrow, and I
have a few questions. First, what is the best vinegar to use? I
have seen various types used in the recipes: cider, red wine,
white wine, white vinegar, one of those combined with rice
vinegar. Most recipes seem to call for cider vinegar. (Oh, and
some add wine.)

Second, how much does it add to the flavor to combine chiles
instead of just using ancho chiles? The most common combination
seems to be ancho and guajillo, but I also saw some recipes that
included pasilla chiles.

My daughter is not fond of Mexican food, so I have not been
ensconced in it for quite a while. I probably have forgotten most
of what I ever knew.

Thanks for any clues you can give me.
--
Jean B.