Vermicelli with Ancho Chile Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 ancho chiles, stems, seeds, and veins removed |
3/4 to 2 cups chicken stock or water |
2 whole cloves |
4 garlic cloves, coarsely chopped |
1 tablespoon cumin seeds |
coarse salt |
3 tablespoons olive oil or butter |
6 ounces vermicelli nests |
1/3 cup finely grated queso anejo cheese |
green onion sliced on the bias, for garnish |
avocado slices |
quartered limes |
Directions:
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, 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.
2. 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.
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