Angel Hair Pasta with Ancho Chile Sauce

1. 1

   In a nonreactive medium sauce-pan, cover the chiles with water and simmer for 5 minutes.

2. 2

   Remove from the heat and let soak until soft, 5 more minutes.

3. 3

   Drain.

4. 4

   Pour 1/4 cup of the chicken stock into the blender, add the cloves, garlic and cumin seeds and blend until smooth.

5. 5

   Season with salt.

6. 6

   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.

7. 7

   Heat the oil in a large heavy saucepan.

8. 8

   Add the pasta and fry, turning, until it has turned a deep golden color, about 3 minutes (keep the nests intact).

9. 9

   Strain off excess oil.

10. 10

    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.

11. 11

    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.

12. 12

    Transfer to a serving dish, sprinkle with the cheese and serve with the avocado and limes.

* Per serving · 4 servings · Values may vary.