by Jana
3 ancho chiles
3 dried New Mexico chiles
3-4 chiles de Arbol
2 T. cumin seeds
2 T. garlic powder
2 t. oregano
De-seed and stem chiles, then cut into pieces. Toast over try heat in a pan until they are fragments. Put pieces in blender. Toast cumin, being careful not to scorch. Place in ziploc bag and crush. Put in blender along with garlic powder, oregano and chiles. Blend mixture until it is a powder. Allow blender to rest a few minutes before opening.
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