- 4 ancho chiles—stems, seeds, and veins removed
- 2 1/2 cups chicken stock or water
- 2 whole cloves
- 1 garlic clove, coarsely chopped
- 1/8 teaspoon cumin seeds
- 1/4 cup vegetable oil
- 4 ounces angel hair pasta or very fine vermicelli, preferably in nests or
- 1/3 cup finely grated queso añejo or Romano cheese, avocado slices and
In a nonreactive medium sauce-pan, cover the chiles with water and simmer for 5 minutes. Remove from the heat and let soak until soft, 5 more minutes. Drain.
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.
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.
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, sprinkle with the cheese and serve with the avocado and limes.