Angel hair pasta with ancho chile sauce

4 Servings

Ingredients

Quantity Ingredient
4 Ancho chiles; stems, seeds and veins removed
2½ cup Chicken stock or water
2 Whole cloves
1 Clove garlic; coarsely chopped
⅛ teaspoon Cumin seeds
Salt
¼ cup Vegetable oil
4 ounces Angel hair pasta or very fine vermicelli; preferably in nests or skeins
⅓ cup Finely grated queso anejo or Romano cheese
Avocado slices
Quartered limes

Directions

Date: Wed, 13 Mar 1996 14:12:50 -0500 (EST) From: Hazel Slone <hslone@...>

Subject: D. Kennedy recipes in Food & Wine ANGEL HAIR PASTA WITH ANCHO CHILE SAUCE (Sopa Seca de Fideo con Chile Ancho) 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 heat and let soak until soft, 5 more minutes. Drain. 2.Pour ¼ 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 8 minutes. 5.Transfer to a serving dish, sprinkle with the cheese and serve with the avocado and limes. 4 first course servings. CHILE-HEADS DIGEST V2 #267

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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