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Gonzalo Guzmán's Nopalito Spices

Gonzalo Guzmán's Nopalito Spices

  • Makes
    Makes about ¾ cup servings

From “Nopalito: A Mexican Kitchen,” by Gonzalo Guzmán and Stacy Adimando.

For an easy homemade chili powder that will add serious flavor to whatever you’re making, whether it’s a fruit salad or stew, try this two-ingredient spice blend from chef Gonzalo Guzmán, featured in the chef's book, "Nopalito: A Mexican Kitchen."

Ingredients
  • 1

    ounce dried árbol chiles (1¼ cups, about 50 small chiles), stemmed and seeded

  • 1

    ounce dried guajillo chiles (1¼ cups, about 6 chiles), stemmed and seeded

Preheat the oven to 350°F. Place all of the chiles on a small baking sheet or large ovenproof skillet and transfer to the oven. Cook, turning the peppers every minute or so, until darkened and evenly toasted, 3 to 8 minutes (the timing will vary depending on the heat of your pan and the individual chiles). Remove and let cool completely.

Transfer the chiles to a blender and grind into a powder, using a scraper or small rubber spatula to direct the chiles toward the blade (alternatively, grind in batches using a spice grinder). Store in an airtight container.

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