Recipe - Vermicelli With Ancho Chile Sauce

4 Ancho chiles; stems, seeds,
; and veins removed
Three fourths cup Chicken stock or water; to 2
cups
2 Whole cloves
4 Garlic cloves; coarsely
chopped
1 tablespoon Cumin seeds
Coarse salt; to taste
3 tablespoon Olive oil or butter
6 ounce Vermicelli nests
1/3 cup Finelygrated Queso Anejo
cheese
Green onion; cut or sliced up on the
bias
Avocado slices
Quartered limes

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 One half cup of the chile liquid. Pour One fourth cup of
the chicken stock into a blender, add the cloves, garlic and cumin seeds
and blend until smooth. Season with salt. Add One half cup more of the stock,
the One half cup chile liquid and the drained chiles, a few at a time, and blend
until smooth. Add 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 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. This recipe yields 4