On Thu, 18 Oct 2007 13:19:40 -0500, zxcvbob >
wrote:

>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

noted and logged. thanks, bob.

your pal,
blake