Ingredients

• 3 ancho chiles, stemmed, seeded and sliced
• 3 cascabel chiles, stemmed, seeded and sliced
• 3 dried arbol chiles, stemmed, seeded and sliced
• 2 Tb whole cumin seeds
• 2 Tb garlic powder
• 1 Tb dried oregano
• 1 tsp smoked paprika

Instructions

1. Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat.
2. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4-5 minutes.
3. Set aside and cool completely.
4. Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika.
5. Process until a fine powder is formed.
6. Allow the powder to settle for at least a minute before removing the lid of the carafe.
7. Store in an airtight container for up to 6 months.