Dee Dee wrote:
> I am going to make a 1-whole chicken recipe (that calls for 2 ancho dried
> chilies in making the sauce, but I only have on hand guajillo chilies. It
> also calls for 2 canned chipotle chilies; the only two different chilies in
> this recipe. I don't think the recipe will be hot as it also calls for a
> slice of bread and 1-1/4 cups of peanuts.
>
> I don't feel that substituting the guajillo's are going to make a
> significant difference in this un-tried recipe. Any comments saying I
> shouldn't substitute?
> Thanks.
>


Don't judge the recipe until you make it with anchos. I like guajillo
peppers, but they are entirely different than ancho peppers.

Ancho peppers are almost black and have a sweetish taste reminiscent of
good chewing tobacco. They will also provide some thickening. Guajillo
peppers are brick red, a little hotter, and taste about like any other
New Mexico red chiles.