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 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
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.
Notes:
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.
Eating SCD 
Hi,
Your recipe says that the chiles must be dried. Do you dry them yourself or can you buy them dried? If you dry them yourself how do you do this (can this be done in an oven?), and how long does it take?
Jessie,
I buy peppers that are already dried. Check the internets for how to dry your own.
-Paul