[33army]

2 ounces dried ancho chiles
4 ounces dried red New Mexican chiles
1 ounce dried chile de Arbol -- to add some heat
6 tablespoons cumin seeds -- toasted and ground
6 tablespoons granulated garlic -- preferably one that hasn't sat on the grocer's shelf for 3 years
4 tablespoons ground Mexican oregano -- substitute another kind only if you absolutely have to
4 tablespoons hot Hungarian paprika

The chilis should be toasted before grinding. When the chiles are cool, break them into pieces and grind into a fine powder using a spice grinder or coffee mill. Add the rest of the ingredients and mix well. Store in a jar.

Use in anything.

Enjoy.

Disclaimer: Not my recipe.

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