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Ingredients
- 3 Ancho Chiles, stemmed, seeded and sliced
- 3 Cascabel Chiles, stemmed, seeded and sliced
- 3 dried Arbol Chiles, stemmed, seeded and sliced
- 2 tablespoons Garlic Powder
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 2 tablespoons whole cumin seeds
Details
Adapted from foodnetwork.com
Preparation
Step 1
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 4-5 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 a least a minute before removing the lid. Store in an airtight container for up to 6 months.
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