I have just purchased a bag of dried (poblano) ancho chiles. What is the best way to powder these? I have tried some other whole dried chiles in a small food processor and it did a pretty good job, though they came out as chile flakes not powder. One of the problems was they were not completely dry and there were many large chunks.
The anchos are of a similar dryness. Can I put these on a cookie tray in the oven at a very low temp and dry them out further, say 225, without hurting their flavor?