I want to make this recipe: http://www.foodnetwork.com/recipes/fo...
I have all of the chiles the recipe calls for except chipotles and chilhuacles.
My question is, is there any way to do mixing and matching to achieve a similar flavor profile for the original recipe? I have dried red and green New Mexico chiles, and I can get any number of dried chiles used in Southeast Asian cooking. The Mexican chiles where I live are staggeringly expensive (think like $10 for a small bag), but if there's no way of making substitutions, I'll just have to bite the bullet.
Many thanks in advance!
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