Rick Bayless' recipe in Mexican Everyday for Guajillo Pork and Potatoes is one of my favorites. We were planning to make it for company tomorrow, but there isn't a guajillo chile to be had in all of Berkshire County. He says as a "riff" you could use half ancho chiles with half the guajillos. I have on hand: ancho chiles, pasilla chiles, New Mexico chiles and Anaheim chiles. Also two bottles of Frontera Guajillo salsa.
Mexican Chowhound cooks: which would you go with for a savory result, flavorful without being overly spicy?