Making Argentinian pepián tomorrow...what chiles do you use?
Inspired by the book "Gran Cocina Latina" I am making red pepián tomorrow for the first time. The ingredient list reads like a fantasy novel and I can hardly wait. Any favourite chile combinations? The recipe calls for both guajillo and pasilla chiles. Unfortunately I am out of guajillo so am thinking of substituting anchos in addition to the few pasillas. What do you think? Do you use all tomatoes or a combination of tomatoes and tomatillos? No tomatillos here, either. :(