Vermicelli with Ancho Chile Sauce

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

Instructions

1. In a nonreactive medium saucepan, cover the chiles with water and simmer for 5 minutes.
2. Remove from the heat and let soak until soft, 5 more minutes.
3. Drain, setting aside 1/2 cup of the chile liquid.
4. Pour 1/4 cup of the chicken stock into a blender, add the cloves, garlic and cumin seeds and blend until smooth.
5. Season with salt.
6. 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.
7. Add more stock if necessary.
8. Heat the oil in a large heavy saucepan.
9. Add the pasta and fry turning until it has turned a deep golden color, about 3 minutes (keep nests intact).
10. Strain off excess oil.
11. 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.
12. 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.
13. Transfer to a serving dish and sprinkle with the cheese and green onion slices.
14. Serve with the avocado slices and lime.