Relajo

Ingredients

• 4 medium pasilla chiles, seeds removed, torn into 1" pieces
• 6 star anise pods
• 4 3" cinnamon sticks
• 4 dried bay leaves
• ¼ cup coriander seeds
• ¼ cup dried oregano
• ¼ cup raw pumpkin seeds (pepitas)
• 3 Tbsp. sesame seeds
• 2 Tbsp. cacao nibs or ¼ cup (scant) unsweetened dark cocoa powder
• 2 Tbsp. cumin seeds
• 1 Tbsp. achiote (annatto) seeds or 2 tsp. powder

Steps

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