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Ingredientes
- 4 x Ancho chiles, stems, seeds and veins removed
- 2 1/2 c. Chicken stock or possibly water
- 2 whl cloves
- 1 x Clove garlic, coarsely minced
- 1/8 tsp Cumin seeds Salt
- 1/4 c. Vegetable oil
- 4 ounce Angel hair pasta or possibly very fine vermicelli preferably in nests or possibly skeins
- 1/3 c. Finely grated queso anejo or possibly Romano cheese Avocado slices Quartered limes
Direcciones
- Subject: D. Kennedy recipes in Food & Wine ANGEL HAIR PASTA WITH ANCHO CHILE SAUCE (Sopa Seca de Fideo con Chile Ancho)
- Jules Gouffe, pub. in Mexico in 1893 1.In a nonreactive medium saucepan, cover the chiles with water and simmer for 5 min. Remove from heat and let soak till soft, 5 more min. Drain. 2.Pour 1/4 c. of the chicken stock into the blender, add in the cloves, garlic and cumin seeds and blend till smooth. Season with salt. Add in 1 more c. of the stock and the liquid removed chiles, a few at a time, and blend till smooth, adding more stock if necessary. 3.Heat the oil in a large heavy saucepan. Add in the pasta and fry, turning, till it has turned a deep golden brown color, about 3 min
- (keep the nests intact). Strain off excess oil. 4.Add in the blended sauce to the pasta in the skillet and fry over moderate heat for about 3 min, 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, till the pasta is just cooked through, 5 to 8 min. 5.Transfer to a serving dish, sprinkle with the cheese and serve with the avocado and limes. 4 first course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 155 | 56% |
| Total Fat 17.57g | 22% |
| Saturated Fat 3.25g | 13% |
| Trans Fat 0.35g | |
| Cholesterol 12mg | 4% |
| Sodium 361mg | 15% |
| Potassium 198mg | 6% |
| Total Carbs 22.67g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.28g | 1% |
| Protein 7.6g | 12% |
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