* 1/2 cup ancho chili powder
* 2 T cumin seeds
* 2 T onion powder
* 2 T Mexican oregano (You can also substitute regular Italian oregano)
* 1 T chipotle chili powder
* 1 t ground allspice
1. Heat cumin seeds in a heavy skillet on a medium flame and gently roast until they turn a few shades darker. Stir occasionally.
2. Allow cumin seeds to cool for a bit.
3. Once cooled, grind everything together to a fine powder.
4. Store in an airtight container in a cool, dark place.