Yield: ¼ cup

2 tablespoons ground ancho, New Mexico or other mild chile, or a couple of whole dried mild chiles

1/4 teaspoon cayenne, or to taste

1/2 teaspoon black peppercorns

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1 tablespoon dried Mexican oregano

• Put all ingredients in a skillet over medium heat.

• Toast, occasionally shaking pan, until mixture is fragrant, 3 to 5 minutes.

• Grind in a spice or coffee grinder until powdery. Store in a tightly covered container.