INGREDIENTS

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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