Eating SCD

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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.

Ingredients:
4 Ancho chilies, dried, about 2.5 oz weight
8 Guajillos chilies, dried
4 thai chilies, dried
4 Tbs cumin seed
4 Tbs coriander seed
1/2 Tbs black peppercorn
9 Tbs oregano

Instructions:

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.

Yields about 1-1/2 cup

For grinding, 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.

[updated 4.9.08]