I have Chile Negro, California and New Mexico. I also have Ancho but they are already called for in my soup recipe.
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Any of the three will work fine.
pierino is a trusted source on General Cooking and Tough Love.
I agree with ChefOno, and that's quite a combination of chiles you've got going there.
I"ve substituted New Mexico for Guajillo with good results.
The Cook's Thesaurus recommends (of the ones you have) New Mexico or California, for what it's worth.
California chiles are not spicy, New Mexico chiles are. Chile negro are the most flavorful of the three.
No tape—just 2 things you probably have.
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