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.
>
> --
> Dee Dee


It will make a difference as anchos don't taste the same as guajillos.
But you won't know the difference unless you make both versions anyway
LOL.

Use what you want.

On another note, had a cookbook about Vietnamese food out of the
library. The American author only ever specified jalapenos where green
chiles were called for, rather than the thin green chiles which would be
more typical. Talk about two different tastes!