thanks, POLC, the chicken recipe I have calls for a mix of guajillo and pulla chiles. I made it once, years ago, and it was fantastic. I used to be able to get pulla chiles at Fairway, but not anymore; I guess I could use all guajillos, which I have in the pantry, or experiment with a mix of Anchos, which are also available.
I say go with your gut and use whatever chiles you like. I love ancho, they are more complex in flavor than guajillo and may give you a bit of depth. Switch it up! What's the worst that can happen?
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