Step 1

Preheat oven to 325°. Scatter chiles, star anise, cinnamon sticks, bay leaves, coriander seeds, oregano, pumpkin seeds, sesame seeds, cacao nibs, cumin seeds, and achiote seeds on a parchment-lined rimmed baking sheet and bake until lightly browned and chiles are crisp, 18–22 minutes. Let cool.

Step 2

Transfer chile mixture to a blender and blend on high until finely ground, about 1 minute (be careful not to overprocess; you don’t want it to turn into a paste).

Step 3

Do ahead: Relajo can be made 1 month ahead. Store airtight at room temperature.