Ingredients
1tbspcumin seeds
1tbspcoriander seeds
1tbspfennel seeds
1tbspmustard seeds
½dried pasilla chile,stemmed, seeded, deveinied and torn into small pieces
½dried ancho chile,stemmed, seeded, deveinied and torn into small pieces
2tbspdried whole Mexican oregano
½tsponion powder
½tspgarlic powder
1tbspsweet Spanish paprika
Preparation
Heat a dry skillet over medium-low heat.
Pour in the cumin, coriander, fennel and mustard seeds along with pieces of the pasilla and ancho chiles.
Toast stirring constantly until aromatic and just begins to smoke, about 3 minutes.
Set aside to cool on a plate.
Grind to a fine powder in a spice grinder. Make sure it is at room temperature.
Put the powder in a large bowl and combine with remaining spices; stir well to combine.
Store in an airtight container, for up to one month.
