INGREDIENTS

  • 2 tablespoons ground ancho chili pepper (new mexico or other mild chili or a couple of whole dried chilis)
  • 1/4 teaspoon cayenne (to taste)
  • 1/2 teaspoon black peppercorns
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 tablespoon dried Mexican oregano

DIRECTIONS

  1. put all ingredients in a skillet over medium heat.
  2. toast, occasionally shaking pan until mixture is fragrant or 3 to 5 minutes.
  3. grind in a spice or coffee grinder until powdery.
  4. store in a tightly covered container.