INGREDIENTS

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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