Servings: 1 ½ cup jar
Equipment
Ingredients
- 1 cup dried ancho chiles stems and seeds removed
- 1 tbsp dried Mexican oregano
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat your oven to 375°F (190°C).
- On a baking sheet, place the ancho chiles in a single layer. Toast in the oven for 5 to 7 minutes, or until they become fragrant and slightly darkened in color.
- In a small pan, dry roast the cumin and coriander seeds over medium heat until fragrant and slightly browned, about 2 to 3 minutes.
- In a spice grinder or a coffee grinder, grind the toasted ancho chiles, oregano, roasted cumin and coriander seeds, garlic powder, and onion powder to a fine powder.
- Store the ancho chile powder in an airtight container in a cool, dark place for up to 6 months.
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