Ingredients

• 2 large dried pasilla chile peppers
• 1 large dried ancho chile pepper
• 2 teaspoons cumin seeds
• 1/4 teaspoon whole cloves
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon whole allspice berries
• 2 tablespoons dried Mexican oregano
• 1 tablespoon garlic salt

Instructions

1. Remove the stems and seeds from the chile peppers. Tear the chiles into small pieces.
2. Combine the chiles in a skillet with the cumin, cloves, coriander and allspice and stir continuously over low heat until there is a faint crackling noise and the fragrance of the peppers is perceptible. This will take about two minutes.
3. Cool completely.
4. Combine oregano and garlic salt in a spice mill and grind to a fine powder. Mix, then store airtight.