Jean B. wrote:
>
> Second, how much does it add to the flavor to combine chiles
> instead of just using ancho chiles? The most common combination
> seems to be ancho and guajillo, but I also saw some recipes that
> included pasilla chiles.

Ancho is hotter and maybe more tart. Pasilla is much less hot and maybe
more rich.

> My daughter is not fond of Mexican food

So I suggest using mostly pasilla chiles.

I don't know about the vinegar.