blake murphy wrote:
> On Wed, 17 Oct 2007 13:53:52 -0500, zxcvbob >
> wrote:
>
>> 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
>
> what i meant was, do you rehydrate them, or just chop them up and add
> to the chili? about how much for chili with beans with about one
> pound of meat? that sort of thing.
>
> your pal,
> blake



I remove the stems and most of the seeds, stew the peppers in water
until they plump up and the anchos get tender, then I liquefy them in a
blender with the soaking water. It makes a dark red paste that I add to
the chili.

How many to use for 1 pound of meat? I dunno, probably about 1 large
ancho and 2 or 3 guajillo or New Mexico peppers. Add chili powder later
if you undershoot it. HTH

Bob