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Recipe Name: Angel Hair Pasta With Ancho Chile Sauce (sopa Seca De Fid Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

4 Ancho chiles - stems, seeds
and veins removed
2 1/2 Cup(s) Chicken stock or water
2 Whole cloves
1 Garlic clove, coarsely
1/8 Teaspoon(s) Cumin seeds
1/4 Cup(s) Vegetable oil
4 Ounce(s) Angel hair pasta or very
fine vermicelli
in nests or skeins
1/3 Cup(s) Finely grated queso anejo or
Romano cheese
Avocado slices
Quartered limes
first-course servings
The following are from the April 1996 issue of Food & Wine in an
article by Diane Kennedy. from "Libro di Cocina" by Jules Gouffe, pub.
in Mexico in 1893 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. 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. Posted to
CHILE-HEADS DIGEST by Judy Howle <> on May 23, 1998

Nutrition (calculated from recipe ingredients)
Calories: 370
Calories From Fat: 215
Total Fat: 24.7g
Cholesterol: 11.6mg
Sodium: 381.4mg
Potassium: 483.1mg
Carbohydrates: 32.1g
Fiber: 6.7g
Sugar: 1.5g
Protein: 9.3g

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