This is a seasoning for Carne Asada and is from Esteban Castillo’s cookbook Chicano Eats. It makes ¾ cup.
½ oz. guajillos chiles
1 Tbs. black peppercorns
1-1/2 tsp. coriander seeds
1 tsp. cumin seeds
3-1/2 Tbs. Diamond Crystal kosher salt
3 Tbs. garlic powder
3 Tbs. onion powder
Preheat the oven to 275 degrees and roast the guajillo chiles for 10 minutes on a cookie sheet. Remove from oven, cool, and remove seeds and stems.
Crumble the chilies into the bowl of a spice grinder. Add the peppercorns, coriander seeds, and cumin seeds, and grind to a rough powder. Put the ground spices in a bowl and mix in the salt, garlic powder, and onion powder. Put in a sealed jar and store in a cool place.