| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Niger | Toohot09 | 4 | Servings |
INGREDIENTS
| 4 | Ancho chiles, stems seeds | |
| and veins removed | ||
| 3/4 | c | Chicken stock or water, to 2 |
| cups | ||
| 2 | Whole cloves | |
| 4 | Garlic cloves, coarsely | |
| chopped | ||
| 1 | T | Cumin seeds |
| Coarse salt, to taste | ||
| 3 | T | Olive oil or butter |
| 6 | oz | Vermicelli nests |
| 1/3 | c | Finely-grated Queso Anejo |
| cheese | ||
| Green onion, sliced on the | ||
| bias | ||
| Avocado slices | ||
| Quartered limes |
INSTRUCTIONS
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, setting aside 1/2 cup of the chile liquid. Pour 1/4 cup of the chicken stock into a blender, add the cloves, garlic and cumin seeds and blend until smooth. Season with salt. Add 1/2 cup more of the stock, the 1/2 cup chile liquid and the drained chiles, a few at a time, and blend until smooth. Add 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 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 and sprinkle with the cheese and green onion slices. Serve with the avocado slices and lime. This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6317 broadcast 12-10 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 339
Calories From Fat: 200
Total Fat: 23.1g
Cholesterol: 49mg
Sodium: 1033.6mg
Potassium: 546.5mg
Carbohydrates: 14.6g
Fiber: 6.5g
Sugar: 2.1g
Protein: 22.6g