Serves: 3/4 cup | Prep: 10 min | Cook: 5 min | Ready: 15 min
3 ancho chiles, stemmed, seeded and
3 cascabel chiles, stemmed, seeded
3 dried arbol chiles, stemmed, seeded
2 T. whole cumin seeds
2 T. garlic powder
1 T. dried oregano
1 tsp. smoked paprika
Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.