2 large dried pasilla chile peppers
1 large dried ancho chile pepper
2 teaspoons cumin seeds
1/4 teaspoon whole cloves
1/2 teaspoon coriander seeds
1/4 teaspoon whole allspice berries
2 tablespoons dried Mexican oregano
1 tablespoon garlic salt
Remove the stems and seeds from the chile peppers. Tear the chiles into small pieces. Combine the chiles in a skillet with the cumin, cloves, coriander and allspice and stir continuously over low heat until there is a faint crackling noise and the fragrance of the peppers is perceptible. This will take about two minutes. Cool completely.
Combine oregano and garlic salt in a spice mill and grind to a fine powder. Mix, then store airtight.
Use in chili, tacos, salsas and sloppy Joes.