I am trying to prepare a red curry paste, and the recipe calls for dried Guajillo chilies. I could not find them at any of my local stores, but I did find dried New Mexico and Anaheim chilies (which I've discovered after the fact are probably the same thing).
I read that the Anaheims are a bit less spicy than the Guajillos (500-2500 vs. 2500-5000 Scoville Units). I wanted to mention that I'm already aware of the difference in spiciness, because I am not especially concerned about that aspect of the comparison. The recipe also includes some considerably spicier peppers, so this part shouldn't make much difference.
I am more interested in the flavor. Since I am not familiar with Guajillo chilies, I do not know if their flavor is sufficiently similar to that of the ones I have for me to use them in the recipe.