Vermicelli with ancho chile sauce

4 servings

Ingredients

Quantity Ingredient
4 Ancho chiles; stems, seeds,
; and veins removed
¾ cup Chicken stock or water; to 2 cups
2 Whole cloves
4 Garlic cloves; coarsely chopped
1 tablespoon Cumin seeds
Coarse salt; to taste
3 tablespoons Olive oil or butter
6 ounces Vermicelli nests
⅓ cup Finely-grated Queso Anejo cheese
Green onion; sliced on the bias
Avocado slices
Quartered limes

Directions

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 ½ cup of the chile liquid. Pour ¼ cup of the chicken stock into a blender, add the cloves, garlic and cumin seeds and blend until smooth. Season with salt. Add ½ cup more of the stock, the ½ 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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-11-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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