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