Chili Powder Spice Mix

Ingredients

• 6 large california dried chilies or dried New Mexico chiles
• 3 large dried ancho chiles
• 3 large dried mulato chiles
• 3 large dried pasilla chiles or chile negro chilies
• 3 dried guajillo chilies
• 6 dried chipotle chiles
• 6-12 dried chile pequins (to taste; optional)
• 6 tablespoons cumin seeds
• 6 tablespoons coriander seeds
• 1 tablespoon whole cloves
• 6 tablespoons dried Mexican oregano
• 3 tablespoons mild paprika (optional; for color)

Directions

1. 1

   Stem and deseed dried chiles and break into large pieces (wear gloves if you desire).

2. 2

   Toast dried chile pieces in an ungreased iron skillet (in several batches) for about 1 minute, or until just fragrant (do not allow to darken or scorch); remove chiles and set aside to cool.

3. 3

   Over low heat, toast cumin, coriander, and cloves in the iron skillet for about 2-3 minutes or until they become aromatic; set aside in a small dish to cool.

4. 4

   Grind the chile pieces in a spice grinder or small coffee mill and set in a bowl.

5. 5

   Grind the toasted spices and oregano the same way and add to the bowl, and stir.

6. 6

   Regrind the mixture to a fine powder.

7. 7

   Blend the paprika and red pepper into the chili powder if you are using them.

8. 8

   Store mixture in an airtight container away from light and heat; use within 6 months for best flavor.