Angel hair pasta with ancho chile sauce (sopa seca de fideo

Yield: 4 Servings

Measure Ingredient
4 \N Ancho chiles - stems; seeds and veins removed
2½ cup Chicken stock or water
2 \N Whole cloves
1 \N Garlic clove; coarsely chopped
⅛ teaspoon Cumin seeds
\N \N 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
\N \N Avocado slices
\N \N Quartered limes
\N 4 first-course servings
\N 8 minutes.

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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