Pasta Mexicana

• 2 (9-oz.) packages refrigerated angel hair pasta
• 3/4 cup Mojo de Ajo

Toppings: freshlyqueso fresco cheese, sliced avocadoes, baby tomatoes, pine nuts, and fresh chives

Mojo de Ajo

• 3/4 cup olive oil
• 3 whole guajillo chilies*
• 3/4 cup bottled minced garlic
• 5 tablespoons fresh lime juice
• 1 1/2 teaspoons salt

Heat oil in a 2-qt. saucepan over medium heat to 350°. Using tongs, submerge 1 chile into oil, and cook 5 seconds; remove and drain on paper towels. Let cool 5 minutes or until completely cool. Repeat with remaining 2 chilies. Remove and discard stems. Process remaining portion of chilies in food processor 30 seconds to 1 minute or until crumbled into small flakes.
Cook garlic in hot oil in same saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until golden. Let stand 5 minutes.
Stir in chile flakes, lime juice, and salt. Store in an airtight container in refrigerator up to 5 days. Allow mixture to come to room temperature before using.