Make the chorizo: Put the ground beef and pork in a large bowl. Add the garlic, salt, and vinegar and mix well (your hands are the best tools for this job). Sprinkle with the pepper, canela, star anise, cloves, and oregano and mix well. Add the wine and sugar and mix well.
Bring 1 cup water to a boil in a small saucepan. Put the chile powder in a small bowl, pour in the boiling water, and stir well to make a paste. Let it cool to room temperature. Work the paste into the meat with your fingers until it’s well incorporated. Cover and refrigerate overnight before you use it. Store in 2-ounce portions in zip lock bags in the refrigerator for up to a week, or freeze for up to 3 months.
Make the stuffing: Preheat the oven to 350° F. Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro. Gradually stir in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.