"Arri London" > wrote in message
...
>
>
> 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!


Now those two peppers I can really tell the difference.

This dish has so many things in it, that it shouldn't be pronounced, but I
do think I could tell the ancho. I've never had a chicken mexican dish that
included peanuts; that'll be a surprise.

Dee Dee