You will have to play around with the kinds of chiles and the balance between them and the garlic powder, cumin and oregano until you come up with your own pleasing version that suits the dish.
- Mix of dried chiles—I usually use ancho, New Mexican and Thai with a pasilla thrown in for good measure.
- Cumin seeds
- Dried oregano
- Garlic powder (pinch)
Toast the chiles and cumin in a skillet over medium heat, shaking the pan to make sure they don’t burn. Once they become fragrant and a bit brown, add the oregano and garlic powder. Cook for just a few moments then cool and grind in a spice grinder (or coffee grinder). If you don’t need a fine powder, use a mortar and pestle for the grinding.