– Ancho dried chillis – Guajillo dried chillis – Kosher salt – dried Rosemary – dried Thyme – Cumin seeds – Coriander seeds – dried Mexican oregano – Bay leaf
Toast your chillis until they are fragrant. Remove the veins and seeds, and soak them in water, each chili in its own bowl. Let them soak and then take them out. Don’t pour away the soaking liquid.