Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
4 dried Ancho chiles, seeded
2 1/2 cups chicken stock
2 whole cloves
1 clove garlic, coarsely chopped
1/8 tsp cumin seeds
1/4 cup vegetable oil
4 ounces Fideo (angel hair) pasta
Cover chiles with water and simmer for five minutes. Let soak until soft. 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 one more cup of stock and the drained chiles, blending till smooth.
Heat the oil in a large heavy saucepan. Add the pasta and fry tossing until it reaches a golden brown color. Add blended ingredients to pasta and fry for a few minutes longer, scraping pan to prevent sticking. Reduce heat to low and cook till pasta is al dente,five to eight minutes.Place in bowls and serve with avocado, cheese, and sprinkled lime juice.
From the Chile-Heads recipe list.