Ancho and Arbol Chile Spice Blend

Introduction

Six ancho chiles give this blend a deep, fruity base, while three dried arbol chiles add a sharper heat. You grind everything with garlic powder, oregano, and toasted cumin into a fine powder, so it takes about 10 minutes and works well for tacos, beans, roasted vegetables, and dry rubs.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 16

Ingredients

• 6 ancho chiles, stemmed and finely chopped
• 3 dried arbol chiles, stemmed and finely chopped
• 2 tbsp garlic powder
• 1 tbsp dried oregano
• 2 tbsp whole toasted cumin

Instructions

1. Give everything a run in a blender, food processor, or spice grinder until it’s a fine powder.

Variations

• Replace the 3 dried arbol chiles with 1 to 2 more ancho chiles if you want a milder blend; you keep the chile flavor but lose some of the sharper heat.
• Swap the whole toasted cumin for ground cumin if needed; the blend will be slightly less bright and aromatic, but it will still work well.
• Increase the dried oregano slightly if you want a more herbal profile; it pushes the blend closer to a chile rub for grilled meat or vegetables.
• Stop grinding a little earlier for a coarser texture; that gives you a chunkier rub that clings well to protein before cooking.

Tips for Success

• Chop the ancho and arbol chiles finely before grinding so the machine can process them evenly.
• Make sure the stems are fully removed from all the chiles; tough stem pieces will stay fibrous in the finished blend.
• Use a completely dry blender, food processor, or spice grinder so the powder stays loose instead of clumping.
• Grind until the color and texture look uniform, and scrape down the sides once if you see larger chile flakes sticking.

Storage and Reheating

Store the spice blend in an airtight glass jar or other airtight container in a cool, dark cupboard for up to 6 months. The fridge is not necessary and can introduce moisture, which causes clumping.

For longer storage, freeze it in a tightly sealed freezer-safe container or bag for up to 1 year. Let it come to room temperature before opening so condensation does not form inside the container.

FAQ

How spicy is this blend?

It has a moderate to fairly strong heat because of the dried arbol chiles. The ancho chiles balance that with a deeper, less aggressive chile flavor.

Can you use ground cumin instead of whole toasted cumin?

Yes. The blend will still work, but the cumin flavor will taste a little flatter than it does with whole toasted cumin that is ground fresh.

What if your grinder leaves the blend too coarse?

Keep pulsing in short bursts and shake or scrape down the sides between pulses. If your machine is small, grind in batches for a finer powder.

What should you use this spice blend on?

It works well on chicken, beef, roasted potatoes, beans, rice, and sautéed vegetables. You can also stir it into soups or tomato-based sauces for heat and depth.