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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The is adapted from Alton Brown's recipe. Ingredients:
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.
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