2 tablespoons ground ancho chili pepper (new mexico or other mild chili or a couple of whole dried chilis)
1/4 teaspoon cayenne (to taste)
1/2 teaspoon black peppercorns
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 tablespoon dried mexican oregano
Directions:
1. put all ingredients in a skillet over medium heat. 2. toast, occasionally shaking pan until mixture is fragrant or 3 to 5 minutes. 3. grind in a spice or coffee grinder until powdery. 4. store in a tightly covered container.
