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Place olive oil in a medium-size pot over moderate heat. Once hot, add onion and garlic and cook, stirring constantly for 2 minutes. Add jalapeno and cook for another 30 seconds. Add chorizo and cook until meat is fully cooked and all moisture is gone. Add heavy cream and bring to a simmer. Add cheese and remove from heat. Stir in cheese until melted and serve immediately with taco size flour tortillas.
Place chilies into a bowl. Bring water and vinegar to boil and pour over chilies. Let steep until soft then puree. Place pork into a large bowl. Combine the chilies in water with the rest of the ingredients then pour over pork and work well to combine and emulsify. Chill until ready to use.
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