Ingredients

• 6 dried ancho or pasilla chilies*
• 6 dried guajillo or pasilla chilies*

Instructions

1. Preheat oven to 350°F. Using small sharp knife, cut stems off chilies and discard. Cut chilies open along 1 long side. Discard seeds. Place chilies on baking sheet. Roast until chilies are firm and fragrant, about 5 minutes. Cool. Break chilies into small pieces. Working in batches, finely grind chilies in spice grinder, blender or coffee grinder. (Can be prepared 2 weeks ahead. Store airtight at room temperature.)
2. *Sold at Latin American markets, specialty foods stores and some supermarkets.