2teaspoonsground oreganoMexican 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.
When all chiles are toasted and crispy, break each piece into smaller pieces and place in a food processor or bowl of a blender. Pulse the chiles in the food processor a few times until you have powder.
Toast the cumin seeds by placing them in a dry skillet over medium heat. Stir the seeds constantly, being very careful not to let them scorch. When they are a few shades darker than the untoasted seeds, they’re ready.
Grind the toasted seeds with a mortar and pestle or with a rolling pin between two sheets of waxed paper.
Add the ground cumin, garlic powder, and oregano to the ground chiles in the food processor. Pulse a few more times to thoroughly mix the powder.
Store your chili powder in a small, airtight container like a glass jar with a lid that can be tightened. If you make more chili powder than you’ll be using in the immediate future, you can triple bag it in plastic bags and put it in the freezer.
Makes about 1 cup of powder, depending on the size of the chiles
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