is it ok to use Chiptole Chile powder instead of Ancho Chile powder? For Pot Roast Tacos. Thx!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I do that sort of substitution all the time and it works just fine. It'll taste different, but you'll have a similar result. Take into account: chipotle is much hotter than ancho, so depending on your heat tolerance, you may want to scale back the amount (I'd start with a quarter of the quantity and work your way up). Also, chipotle is smoked; ancho is not.
I find chipotle the flavor of choice for complexity as well as heat. Starting with less and tasting and adding is good advice.
I prefer it for it's smokey more complex flavor. It is much spicier. When I make chili I always use both but I had to pick one, i'd always pick Chipotle.
Thanks!! Great advice!
pierino is a trusted source on General Cooking and Tough Love.
Despite what Bobby Flay say's it doesn't taste like a spicy raisin. Chipotles are smoked jalapenos. For reasons I don't quite understand, other than that flavor becomes more concentrated, it really pumps up the Scovilles.
Please enter a valid email address.
Well played. You deserve a cookie.
You'll finish them all, lickety-split.
5 Mini Weekend Projects to Make You Feel Like a Superhero
$50 and Under Wonders
5 Tricks Every Food Stylist Swears By
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.