Angel Hair Pasta With Ancho Chile Sauce Recipe

• 4 x Ancho chiles, stems, seeds and veins removed
• 2 1/2 c. Chicken stock or possibly water
• 2 whl cloves
• 1 x Clove garlic, coarsely minced
• 1/8 tsp Cumin seeds Salt
• 1/4 c. Vegetable oil
• 4 ounce Angel hair pasta or possibly very fine vermicelli preferably in nests or possibly skeins
• 1/3 c. Finely grated queso anejo or possibly Romano cheese Avocado slices Quartered limes

1. Subject: D. Kennedy recipes in Food & Wine ANGEL HAIR PASTA WITH ANCHO CHILE SAUCE (Sopa Seca de Fideo con Chile Ancho)
2. Jules Gouffe, pub.
3. in Mexico in 1893 1.In a nonreactive medium saucepan, cover the chiles with water and simmer for 5 min.
4. Remove from heat and let soak till soft, 5 more min.
5. Drain.
6. 2.Pour 1/4 c. of the chicken stock into the blender, add in the cloves, garlic and cumin seeds and blend till smooth.
7. Season with salt.
8. Add in 1 more c. of the stock and the liquid removed chiles, a few at a time, and blend till smooth, adding more stock if necessary.
9. 3.Heat the oil in a large heavy saucepan.
10. Add in the pasta and fry, turning, till it has turned a deep golden brown color, about 3 min
11. (keep the nests intact).
12. Strain off excess oil.
13. 4.Add in the blended sauce to the pasta in the skillet and fry over moderate heat for about 3 min, scraping the bottom of the pan to prevent sticking.
14. Cover and cook over low heat, adding the remaining stock a little at a time to prevent sticking, till the pasta is just cooked through, 5 to 8 min.
15. 5.Transfer to a serving dish, sprinkle with the cheese and serve with the avocado and limes.
16. 4 first course servings.

chiles, chicken, cloves, clove garlic, cumin, vegetable oil, angel hair pasta, queso anejo

Taken from cookeatshare.com/recipes/angel-hair-pasta-with-ancho-chile-sauce-65356 (may not work)