source: Clay T. Martin
A combination of chilies and other ground spices for making taco meat or marinades.
|3||tablespoons||Ancho chili powder|
|0.25||tablespoon||DeArbol chili powder|
|1||teaspoon||Red pepper flakes (optional)|
Rub the oregano between your hands to powder it well. Mix all the ingredients and store for later use.
I usually make a lot at a time, 'cause I use it for lots of stuff. Just multiply up or substitute another unit of measure. Remember 3 teaspoons = 1 tablespoon. I also don't put salt in this because of all the different things I use it for. This way I can add the amount of salt suitable for the dish.
Ancho is a mild chili, you could substitute New Mexican or another mild.
DeArbol is much hotter, but what it brings is a smoky flavor, you could use a smoked paprika.
Add red pepper flakes (like you put on pizza) for the heat, the more the merrier.