3 ancho chiles
3 New Mexico chiles
3 California chiles
1 cascabel chile
1 pasilla chile
2 mora seca (dried chipotle) chiles
1/4 cup cumin seeds
3 tbsp granulated garlic
2 tbsp Mexican oregano
1 tsp sea salt
(You should end up with about 1.25 cups of packed chili threads once you cut them all up)
1. Remove seeds and stems from all chiles. Using a pair of kitchen shears or scissors, cut the chiles into 1/2" wide strips. Heat a pan over medium heat (dry, no oil) and very lightly toast chile strips, tossing quite frequently, until they begin to brown slightly and curl. You want to dehydrate and toast the chiles, but not burn them.
2. Remove from pan and set aside to cool, at least 1/2 hour - they should be brittle and easy to crumble. If not, repeat process. Add cumin seeds to pan and lightly toast until slightly brown and aromatic, again taking care not to burn the seeds.
3. Place toasted chile strips, toasted cumin seeds, garlic, oregano, salt, and paprika (if you didn't use the chipotles) into a spice grinder or coffee mill. Grind to a fine powder and seal in a glass jar. Keep in the refrigerator.