| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables, Dairy | 4 | Servings | ||
INGREDIENTS
| 4 | Ancho chiles – stems; seeds and veins removed | |
| 2 1/2 | c | Chicken stock or water |
| 2 | Whole cloves | |
| 1 | Garlic clove; coarsely chopped | |
| 1/8 | ts | Cumin seeds |
| Salt | ||
| 1/4 | c | Vegetable oil |
| 4 | oz | Angel hair pasta or very fine vermicelli; preferably in nests or skeins |
| 1/3 | c | Finely grated queso anejo or Romano cheese |
| Avocado slices | ||
| Quartered limes | ||
| 4 | first-course servings | |
| 8 | minutes. |
INSTRUCTIONS
The following are from the April 1996 issue of Food & Wine in an article by Diane Kennedy. from "Libro di Cocina" by Jules Gouffe, pub. in Mexico in 1893 1.In a nonreactive medium saucepan, cover the chiles with water and simmer for 5 minutes. Remove from the 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 5.Transfer to a serving dish, sprinkle with the cheese and serve with the avocado and limes. Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on May 23, 1998
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