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 1 more cup of the stock and the ancho paste, a few at a time, and blend until smooth, adding 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 the 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, sprinkle with the cheese and serve with the avocado and limes.
Chile Paste Click to see instructions for making guajillo paste but the recipe will work for any dried chile for which you'd like to make a paste including ancho paste.