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Title: Homemade Chili Powder Gebhardt's Style
Headnote: Wear rubber gloves when handling chiles.
Ingredients:
2 ounces whole ancho chili pods (approximately 5), destemmed and seeded, with a cut so that they can be unfolded and pressed flat. If dusty, wipe with a moist paper towel to clean. Set aside to dry before seeding and destemming.
1 teaspoon Mexican oregano, or to taste
1/2 teaspoon garlic powder
1/2 teaspoon cumin, or to taste
Instructions:
Heat a comal or cast iron skillet and place the chiles flat on the skillet. Being careful not to burn the chiles, lightly toast them until an aroma is given off, and remove from the burner.
Let cool. With a kitchen scissors, cut into strips to assist in grinding. In a coffee grinder, grind half the chiles for 30 seconds. Add the rest of the chiles, the Mexican oregano, garlic powder, and cumin. Grind for an additional 2 minutes or until finely ground.
Store in an airtight container until ready to use.
Yield: 1.5 ounces or 1/4 cup.
Variation: Omit Mexican oregano, garlic powder, and cumin
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