Recipe courtesy of Mary Sue Milliken and Susan Feniger

Vermicelli with Ancho Chile Sauce

  • Level: Easy
  • Yield: 4 servings
Save Recipe

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.

Grilled Tequila Garlic Lime Flank Steak

Creamy Latin Pasta Salad

Bacon Jack and Jalapeno Quesadillas

Carne Asada Tacos with Green Salsa