Makes about 1 cup of powder, depending on the size of the chiles
8 dried Pasilla / Ancho chiles
1 dried Mulato
1 dried Anaheim
2 tablespoons cumin seeds, toasted
2 tablespoons garlic minced dry
2 teaspoons ground oregano (Mexican oregano, if you can get it)
Preheat your oven to 300 °F.
Remove stems and seeds from all the chiles. Cut each chile in half with scissors and flatten the pieces. Put the chiles in a single layer on a baking sheet and bake for 4 to 5 minutes. Remove the pan and check the chiles. The smaller chiles will be toasted first, so remove them and set aside. Bake the larger pieces another 4 minutes and check again. As parts of the chiles toast, break them off and set aside, returning the pan to the oven if necessary. Cool completely and run through the coffee grinder.
Related articles
- imabonehead: Kitchen Riffs: Chili Basics (kitchenriffs.com)
- Chile Peppers (jenawix.wordpress.com)
- One-Hour Texas Chili (nytimes.com)
Suburbhomestead 