This is a useful mix for a variety of recipes. I use it with hamburger to make a sort of taco filling. I also use it in chicken khorma and refried beans. It has a pleasantly hot, but well rounded flavor.
4 Ancho chilies, dried and stems removed
8 Guajillos chilies, dried and stems removed
4 Thai chilies, dried and stems removed (see notes)
4 Tbs cumin seed
4 Tbs coriander seed
1/2 Tbs black peppercorn
9 Tbs oregano, preferably Mexican
1. Heat oven to 300° F.
2. Put all ingredients except for oregano on large flat pan.
3. Roast for 7-10 minutes or until you begin to smell the spices.
4. Cool completely.
5. Remove stems from chilies
6. Add oregano to cooled spices and grind to a fine powder.
Any small, hot pepper can be substituted for the Thai chili.
Yields about 1-1/2 cup.
I use a food processor first to coarsely grind then a coffee grinder to make it fine.I use a coffee grinder that I have reserved for spices only. If you use your grinder for both coffee and spices, you will contaminate both. The coffee will taste funny and so will your spices.