Recipe - Fideos Con Ancho Y Chipotle

1 Dried ancho chile; soaked in
boiling water for 10
minutes
1 tablespoon Canola oil
7 ounce Coiled fideos; crushed to
break up coils, or dried
angel hair pasta
2 Cloves garlic
One half cup Chopped onion
1 teaspoon Cumin
One half teaspoon Salt
3 Tomatoes; roasted over a
flame until blackened, then
peeled and seeded
1 Chipotle en adobo
1 One half cup Water or broth
One fourth cup Grated Parmesan
1 Peeled avocado; cut or sliced up

INSTRUCTIONS: While the ancho is soaking, heat the canola oil in a skillet.
Add the crushed fideos and stir to coat with oil. Cook the fideos until
deeply golden, almost tan, keeping them moving in the pan so they don't
burn. Set aside.

Combine the garlic, onion, cumin, salt, tomatoes, chipotle and softened
ancho chile (stripped of stem and seeds) in a blender jar. Whirl to blend.

Transfer the sauce to a large skillet, and simmer for about 5 minutes, just
to take off the raw edge. Add the water or broth and stir to combine. Stir
in the toasted fideos, making sure they are submerged in the liquid. Cover
and simmer over low heat for about 20 minutes.

Remove the fideos from the heat. Sprinkle with the Parmesan cheese, and
garnish with avocado slices.

Serves 6.

PER SERVING: 240 calories, 8 g protein, 33 g carbohydrate, 9 g fat (2 g
saturated), 3 mg cholesterol, 289 mg sodium, 3 g fiber.

Posted to CHILEHEADS DIGEST V4 #079 by Bob Batson bob@sky.net on Aug 11,
1997