Ingredients
- 5 ancho chiles, stemmed, seeded and sliced
- 5 cascabel chiles, stemmed, seeded and sliced
- 5 dried arbol chiles, stemmed, seeded and sliced
- 2 tablespoons whole cumin seeds
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
How to Make
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Step 1: Fit on a pair of rubber gloves onto your hands. Slice chile peppers, remove stems and seeds.
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Step 2: 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.
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Step 3: Once cool, place the chiles and cumin into 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 5 minutes before removing the lid of the carafe. Store in an airtight container for up to 6 months.
We hope you enjoy this recipe!
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