4 dried Anaheim chiles
1 pequín chile, dried (optional)
2 teaspoons cumin seed, dried
1 teaspoon Mexican oregano
1/2 teaspoon garlic powder
1 teaspoon onion salt

Stem and seed chiles carefully. Do not rub your eyes and do not use the pequín chile unless you like things really hot!

Combine and pulverize all ingredients in a molcajete (volcanic stone bowl) or blender.

Store in an airtight container. You may add additional flavor by using a dash of freshly ground cloves or allspice, if desired.

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