Start by removing the stems and seeds from the dried chiles. I initially tried grinding the chiles with the seeds, but I found the heat level to be a tad too intense.

Tear the chiles into small pieces and set them aside.

Heat a skillet over medium heat and add the cumin seeds. Toast them until they are fragrant, about 1-2 minutes, then transfer them to a bowl.

In the same skillet, add the chile pieces and toast them for about 30 seconds per side. Be careful not to burn them, as this can make the chili powder bitter.

Transfer the toasted chiles to a plate and allow them to cool completely.

Once the chiles and cumin seeds have cooled, place them in a spice grinder. Add the garlic powder, dried oregano, smoked paprika, and salt.

Grind the mixture until it becomes a fine powder. You may need to do this in batches depending on the size of your grinder.

Store your homemade Mexene chili powder in an airtight container in a cool, dark place.