Melissa wrote:

> I'm planning on making harissa using Paula Wolfert's recipe in
> Mediterranean Cooking (see below), and it calls for three kinds of
> dried chilies: anchos, New Mexican and guajillos. My grocery store,
> which serves a largely Mexican population, had anchos and guajillos, no
> problem, but I couldn't find "New Mexican" chilies. Is there another
> name for these? Should I just use more anchos or guajillos (which?).
>

You can just use more guajillos. If the stores have any largish
mahogany colored dried peppers with a tough skin, those are New Mexico
chiles whether they call them that or not (often just generically called
"chili" or "chile" or "dried peppers")

Be aware than New Mexico chiles are famously variable in their heat.

HTH, :-)

Bob