Stem and deseed dried chilies and break into large pieces.

Toast dried chile pieces in an ungreased iron skillet (in batches) for about 1 minute, or until fragrant.

Remove chilies and set aside to cool.

Over low heat, toast cumin, coriander, and cloves in the iron skillet for about 2-3 minutes or until aromatic.

Set aside the toasted spices in a small dish to cool.

Grind the chile pieces in a spice grinder or small coffee mill.

Set the ground chile pieces in a bowl.

Grind the toasted spices and oregano the same way.

Add the ground spices and oregano to the bowl with the ground chilies.

Stir the ingredients in the bowl to combine.

Regrind the mixture to a fine powder.

Blend the paprika and red pepper into the chili powder (optional).

Store mixture in an airtight container away from light and heat. Use within 6 months for best flavor.