> According to my sources, Chilaca is the fresh form of Guajillo and is seldom found > fresh in the US. Guajillos are normally used dried. It may be the ancestor of the > New Mexico/Anaheim chiles, so you might try using them. Interesting. Everything I've ever heard or read says chilaca is a long (6-10 inches), narrow (about 1 inch), dark green-nearly-black, thin-skinned chile which is the fresh "green" form of the chile called pasilla or chile negro when dried, which in that form is black in color, while guajillo is a completely different, smooth-shaped, red (when ripe), thicker-skinned chile that is about the same width but at most half as long as chilaca/pasilla. I can believe guajillo could be the ancestor of New Mexico type chiles, though, given their similarity in color, size, and shape. --- Brent