Step 1

The whole Guajillo (Gwa-Hee-yo) peppers need to be crisped a little before they can be ground.

Step 2

Break the peppers into smaller pieces - shake the seeds out - discard the seeds. Do not grind the seeds - they will ruin the brilliant color of the Guajillo peppers.

Step 3

Roast lightly on very low heat in a frying pan, or by placing in a moderately hot oven, 250F, for about 15-20 min, or in the microwave on 40% power for 2-3 min. When the peppers have cooled a bit, they will be crisp and ready to be ground easily

Step 4

Transfer to a blender , spice mill or coffee grinder. Blend the peppers to a coarse powder

Step 5

Place all the ingredients except the dried Mexican Oregano in a dry mixing bowl.

Step 6

Place a portion of the dried herb in the palm of one hand and use your other palm to gently crush the oregano leaves, by rubbing your hands together in opposite directions, using a circular motion. This releases the flavors from the oregano leaves.

Step 7

Add the crushed leaves to the bowl and repeat, crushing all the measured oregano.

Step 8

Mix thoroughly with a dry spoon to blend all the ingredients together.

Step 9

Storage: Transfer to a dry glass or plastic jar. It can be stored for up to 3 months at room temperature. If you don't use it frequently, or if you plan to makie a larger batch, store in the freezer to preserve the flavors better, for up to 6-7 months.