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Categories:Viewed: 47 - Published at: 6 years ago
Ingredients
- 4 ancho chilesstems, seeds, and veins removed
- 2 1/2 cups chicken stock or water
- 2 whole cloves
- 1 garlic clove, coarsely chopped
- 1/8 teaspoon cumin seeds
- Salt
- 1/4 cup vegetable oil
- 4 ounces angel hair pasta or very fine vermicelli, preferably in nests or skeins
- 1/3 cup finely grated queso anejo or Romano cheese, avocado slices and quartered limes
Method
- In a nonreactive medium sauce-pan, cover the chiles with water and simmer for 5 minutes.
- Remove from the heat and let soak until soft, 5 more minutes.
- Drain.
- Pour 1/4 cup of the chicken stock into the blender, add the cloves, garlic and cumin seeds and blend until smooth.
- Season with salt.
- Add 1 more cup of the stock and the drained chiles, a few at a time, and blend until smooth, adding more stock if necessary.
- Heat the oil in a large heavy saucepan.
- Add the pasta and fry, turning, until it has turned a deep golden color, about 3 minutes (keep the nests intact).
- Strain off excess oil.
- Add the blended sauce to the pasta in the skillet and fry over moderate heat for about 3 minutes, scraping the bottom of the pan to prevent sticking.
- Cover and cook over low heat, adding the remaining stock a little at a time to prevent sticking, until the pasta is just cooked through, 5 to 8 minutes.
- Transfer to a serving dish, sprinkle with the cheese and serve with the avocado and limes.
