Vermicelli With Ancho Chile Sauce

Recipe Ingredients

4		Ancho chiles - stems, seeds, and veins removed
3/4 cup	177ml	Chicken stock or water - to 2 cups
2		Whole cloves
4		Garlic cloves - coarsely chopped
1 tablespoon	15ml	Cumin seeds
		Coarse salt - to taste
3 tablespoons	45ml	Olive oil or butter
6 oz	170g	Vermicelli nests
1/3 cup	48g / 1.7oz	Finely-grated Queso Anejo cheese
		Green onion - sliced on the bias
		Avocado slices
		Quartered limes

Recipe Instructions

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 1/2 cup of the chile liquid.

Pour 1/4 cup of the chicken stock into a blender, add the cloves, garlic and cumin seeds and blend until smooth. Season with salt. Add 1/2 cup more of the stock, the 1/2 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.

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 - http://www.foodtv.com

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