|4||Ancho chiles - stems; seeds and veins removed|
|2½ cup||Chicken stock or water|
|1||Garlic clove; coarsely chopped|
|⅛ teaspoon||Cumin seeds|
|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|
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 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 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@...> on May 23, 1998
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