CHILI POWDER // for Enchilada Sauce, Chili, Rubs, Guisados, Stews and more ❤️

Ingredients

• 4 pieces Guajillo Chilies (Dried, stems removed, seeds and veins removed, rinsed and fully dried)
• 4 pieces Ancho Chilies (Dried, stems removed, seeds and veins removed, rinsed and fully dried)
• 2 tablespoons Cumin Seed (To be toasted lightly before grinding)
• 1.5 tablespoons Onion Powder
• 2 tablespoons Garlic Powder
• 1 tablespoon Mexican Oregano
• 1.5 teaspoons Sweet Paprika (Freshly ground if possible)

Instructions

1. Prepare the Dried Chilies

   Remove stems, split each chile open, and pull out all seeds and veins using scissors or your fingers. Wear gloves if desired.

   Time: PT5M

2. Dehydrate the Chilies

   Lay the cleaned chilies on a baking rack in a single layer. Preheat oven to 175°F (80°C) and bake for about 2 hours, flipping halfway through, until the chilies are completely dry and snap easily.

   Time: PT2H

   Temperature: 175°F

3. Break Dried Chilies into Small Pieces

   Once cooled, break the dried chilies into bite‑size pieces by hand or with a sturdy spoon.

   Time: PT3M

4. Toast Cumin Seeds

   Heat a small skillet over low heat, add cumin seeds, and stir constantly for about 5 minutes until fragrant but not browned.

   Time: PT5M

   Temperature: Low

5. Grind the Chilies and Spices

   Place broken chilies, toasted cumin, Mexican oregano, onion powder, garlic powder, and sweet paprika into a coffee grinder. Pulse until a fine, uniform powder forms.

   Time: PT5M

6. Sift and Store

   Pass the ground powder through a fine mesh sieve into a measuring cup, using a wide‑mouth funnel to guide it into a clean jar. Tap the jar to settle the powder and seal tightly.

   Time: PT2M

Nutrition Facts

Calories

20

Protein

1 g

Carbohydrates

4 g

Fat

0 g

Fiber

2 g