1. Break up one to two of the dried ancho chilies into a spice or coffee grinder and grind finely.
2. Place a small skillet over medium heat and add all spices. Toast, shaking pan occasionally until mixture is fragrant, about three to five minutes.
3. Remove spices from heat. Using a coffee or spice grinder, grind together until powdery. Store in a tightly sealed container for up to several weeks.