| Angel Hair Pasta with Ancho Chile Sauce
4 Ancho chiles, stems, seeds removed
2 1/2 cups of Chicken stock or water
2 Whole cloves
1 Clove garlic, coarsely chopped
1/8 teaspoon of cumin seeds
Salt
1/4 cup of Vegetable oil
4 ounces of Angel hair pasta
1/3 cup of Finely grated queso anejo
Avocado slices
Quartered limes |
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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. 4 first course servings. From "Libro di Cocina" by Jules Gouffe, pub. in Mexico in 1893 CHILE-HEADS DIGEST V2 #267 From the Chile-Heads recipe list. Date: Wed, 13 Mar 1996 14:12:50 -0500 (EST) From: Hazel Slone <hslone@ Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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