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.