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  • 3t chili powder
  • 1t salt
  • 1t dried oregano leaf
  • 1/2t ground cumin
  • 1/2t onion powder
  • 1/2t garlic powder
  • 1/4t ground cayenne pepper

Crush oregano separately in mortar or palm before mixing.

Mix all powders well, until uniform. Sprinkle over seared meat, add 1-2c water, and simmer open until thick paste. Seasons roughly 2lb spicy.