This chile powder is fragrant, easy and stores well.
Yield 5-7 tablespoons
Time 15 minutes
This is a great addition to a chili con carne, guacamole or any dish that calls for heat. You can easily double or triple the recipe.
Ingredients 3 medium dried ancho chiles (remove the stems and seeds)
1 teaspoon cumin seeds
1 teaspoon dried oregano (Mexican oregano if you can get your hands on it)
1/2 teaspoon garlic powder
Preparation
Step 1
Place the chiles flat in a non-stick pan or cast iron skillet over medium heat. Warm the chiles until lightly toasted and turn them as needed. Once the chiles are fragrant, transfer them from the pan and let cool.
Step 2
Toast the cumin seeds in the hot pan and stir until fragrant. Transfer the cumin seeds to a pestle and mortar.
Step 3
Using scissors, cut the chiles into strips and start grinding the chiles along with the cumin seeds in the pestle and mortar. You can also use a spice or coffee grinder for a finer texture.
Step 4
Add the oregano and garlic powder and grind one last time. The chile powder can be stored in a glass jar for at least a month.
