I'm planning to make this Birria recipe which uses California, Arbol and Guajillo chiles, but my dried chili suppliers are in the UK and I can't hold of California chiles. I have been trying to research online good substitutes, but get the impression they're very common in the US, so usually people don't need to find a substitute (I did find one site suggesting New Mexico chiles as an option, but that's another type I can't get hold of!).
I have the types I've listed below in my store cupboard and I'm trying to figure out which would be the best substitute – given California chiles are described as fruity, slightly tangy a bit earthy and mildly spicy, would the best option be Puya? I can see they're hotter than the California, but I don't mind a bit of heat.
Alternatively, I see some recipes online use Anchos – should I just go for a combination of Ancho, Guajillo and Arbol? Or do people have a recommendation for the combination they think works best? Could I maybe do Ancho, Guajillo and Puya?
My dried peppers:
Ancho, Mulato, Pasilla, Guajillo, Pasilla de Oaxaca, Arbol, Puya, Chilhuacle Negro, Rayado, Chipotles Meco, Chipotles, Habanero
by theescapedape2