4 Ancho chiles, stems, seeds and veins removed
2 1/2 cup Chicken stock or water
2 Whole cloves
1 Clove garlic, coarsely chopped
1/8 tsp Cumin seeds
Salt
1/4 cup Vegetable oil
4 oz Angel hair pasta or very fine vermicelli, preferably in nests or skeins
1/3 cup Finely grated queso anejo or Romano cheese
Avocado slices
Quartered limes
|
|
1. In a nonreactive medium saucepan, cover the chiles with water and simmer for 5 minutes. Remove from heat and let soak until soft, 5 more minutes. Drain.
2. 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.
3. 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.
4. 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.
5. Transfer to a serving dish, sprinkle with the cheese and serve with the avocado and limes.
4 first course servings. |
|
