Steps:
- Stem, seed, and cut up chilies with kitchen sheers. Combine chilies and cumin seeds in a medium skillet over medium-high heat. Cook, moving pan around constantly until you smell toasted cumin, approx 4 to 5 minutes. Cool completely. Place chilies, cumin, garlic, oregano, and paprika into a blender or spice grinder. Process into a fine powder. Store for up to 6 months.
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