For the chorizo pork sausage: Preheat the oven to 400 degrees F.
Combine the pork, vinegars, paprika, garlic powder, guajillo powder, pepper, salt, cumin and cilantro in a large bowl. Mix well using hands or a wooden spoon.
Spread mixture over a baking pan and roast until cooked through, 15 to 20 minutes. Drain excess fat.
For the rajitas: Saute onions and minced garlic with vegetable oil in a skillet on medium-high heat until onions are translucent, 4 to 5 minutes. Add cilantro, salt and thyme and continue to cook 2 minutes.
For the escabeche: Combine vinegar, salt, sugar and 1/2 cup water in a small saucepan and bring to a boil. Place chile rings in a mixing bowl (remove seeds if desired to lessen heat). Pour boiling liquid over chiles and refrigerate until chilled, up to overnight.
For the queso fundido: Preheat the oven to 350 degrees F.
Layer a 9-by-6-inch casserole dish with onion rajitas, 2 cups cooked chorizo pork sausage and cheeses. Place 4 to 6 pickled chiles on top.
Bake 10 to 12 minutes. Transfer to a broiler and continue to cook until browned. Serve with corn tortilla chips or flour tortillas and extra pickled chiles!
Leftover chorizo can be frozen, and is delicious mixed with scrambled eggs the next day!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.