blake murphy wrote:
> On Wed, 17 Oct 2007 10:14:19 -0500, zxcvbob >
> wrote:
>
>> 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.
>
> bob, if you were to use either variety (dried) in a batch of chili,
> what would you do?
>
> your pal,
> blake


I use both. If I had to use just one, it would be the guajillos but the
flavor will not be as complex.

Bob