This recipe is adapted from a recipe by Sonia Mendez Garcia and yields a flavorful, mildly spicy chile powder far superior to what you buy bottled at the market. Excellent used as part of the dry rub for Chile Crusted Rib Eye Steak, or any dish that calls for chile powder.

Ingredients
·  6 dried Chile Ancho
·  4 dried Chile de California
·  4 dried Chile de Arbol
·  ½ teaspoon cumin seeds
·  ½ teaspoon oregano (preferably Mexican) 

Directions
1.  Remove the stems and seeds from the dried chiles and discard them.
2.  Preheat a skillet to medium heat for a few minutes.
3.  Toast the dried chiles in batches. Using a metal, spatula, gently press the chiles to the hot surface for a few seconds at a time until they become slightly aromatic. Turn chiles over and repeat on the other side.
4.  Once chiles are all toasted, set aside to cool completely.
5.  In the same skillet, toast the cumin seeds and oregano for one minute. Remove from heat.
6.  Tear the dried chiles into smaller pieces. Using a clean spice grinder (like a coffee grinder or spice setting in a mini-food processor) add just enough chile pieces to loosely fill the grinder. Grind a few seconds at a time until it turns the chiles into powder.
7.  Repeat this process with all the toasted ingredients until complete. Mix all together and store in an airtight container in a cool place. It will keep for a longer period in the refrigerator.

Adapted from: https://hispanickitchen.com/recipes/homemade-chili-powder-using-dried-chiles/