Angel Hair Pasta with Ancho Chile Sauce

  • 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 to taste
  • 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 image placeholder

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.

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.

Submitted by: Recipe Group Member