Angel Hair Pasta with Ancho Chile Sauce (Sopa Seca de Fideo con Chile Ancho)
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
2.Pour 1/4 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.