Cover the ancho chiles with water in a saucepan and simmer for 5 minutes.

Remove from heat and let soak until soft, about 5 minutes.

Drain the chiles.

Pour 1/4 cup of chicken stock into a blender.

Add cloves, garlic, and cumin seeds to the blender.

Blend until smooth.

Season with salt.

Add 1 cup of chicken stock and the drained chiles to the blender.

Blend until smooth, adding more stock if necessary.

Heat vegetable oil in a large heavy saucepan.

Add the angel hair pasta and fry, turning, until golden brown, about 3 minutes.

Strain off excess oil.

Add the blended sauce to the pasta in the skillet.

Fry over moderate heat for about 3 minutes, scraping the bottom of the pan.

Cover and cook over low heat, adding the remaining stock as needed, until pasta is cooked through, 5-8 minutes.

Transfer to a serving dish.

Sprinkle with queso anejo or Romano cheese.

Serve with avocado slices and quartered limes.