Total Time
15mins
Prep 5 mins
Cook 10 mins

The is adapted from Alton Brown's recipe.

Ingredients Nutrition

  • 3 ancho chilies, stemmed, seeded, and cut into strips
  • 3 guajillo chilies, stemmed, seeded, and cut into strips
  • 3 dried arbol chiles, stemmed, seeded, and cut into strips
  • 2 tablespoons whole cumin seeds
  • 2 tablespoons garlic powder
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika

Directions

  1. Add the chiles and cumin to a cast iron skillet and toast over medium-high heat, stirring frequently, until you begin to smell the cumin toasting, about 4-5 minutes.
  2. Set aside to cool.
  3. Once cool, place the chile/cumin mixture a blender.
  4. Add garlic powder, oregano, and paprika.
  5. Blend into a fine powder.
  6. Store in an airtight container for up to 6 months.