Ingredients
- dried chilies, mix and match depending upon availability and taste3–8
- ancho, mild
- pasilla, mild
- mulato, mild
- New Mexico/ristra, medium
- cascabel, medium
- chiltepin, very hot
- cumin seed1 tbsp
- coriander seed1 tbsp
- ground paprika, ground1 tbsp
- whole cloves or allspice, whole; or allspice2 tsp
- oregano1 tsp
- ground red cayenne pepper, ground1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Wearing protective gloves, break up the chilies into small pieces, and remove the seeds (or leave the seeds in for a hotter and slightly bitter flavor).
Toast the chilies, cumin, coriander, cloves, and allspice in a dry skillet over low heat, stirring continually until you can smell the peppers (about 2 minutes). Depending on the size of the skillet and the amount of peppers, you may need to do more than one batch.
When the toasted ingredients are cool, transfer them to a food-processor or blender along with the other ingredients, and grind it into a powder. Do not open the food processor lid until the powder settles.
Store in an airtight jar.
Region evidence: no stated origin (basic dish)
