25 minutes ago, Shel_B said:I looked for Centeno's mix and came up with this:
https://www.texasmonthly.com/recipe/carne-guisada-josef-centeno/
That's only seven ... is there a different mix that you're referencing?
The Amá Spice Mix in his book of the same name calls for the following dried chiles
8 arbol chiles
5 guajillo chiles
5 New Mexico chiles
5 chipotle chiles
4 chiles negro
4 mulato chiles
4 pasilla de Oaxaca chiles
4 cascabel chiles
All the chiles are toasted in a 350°F oven for ~ 10 min until brittle and fragrant, stemmed, seeded, ground to a powder and mixed with 1 tsp salt.
It's a great mix - very flavorful but not searingly hot, though one could easily add a very spicy variety to boost the heat if that was the goal.
Edited to add that this is the main seasoning in the chorizo recipe in the book and it's really fabulous!
