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A
Mariachi band strolls through the Foclare restaurant and adjoining bar
in the Mexican pavilion. The restaurant provides indigenously
Mexican foods as well as an international cuisine. A ceiling
of
amber-colored glass gives a warm hue to the decor of the country.*
MOLE
DE GUAJOLOTE
Mexican
Turkey with Mole Sauce**
8 pound
turkey
6 cups water
3 teaspoons salt
1 cup vegetable oil
1/2 cup chopped onions
3 cloves garlic
1 cup diced green peppers
2 slices white toast
1 cup almonds
1 & 1/2 cups peeled diced tomatoes
3 tablespoons sesame seeds
2 squares (ounces) unsweetened chocolate
1/4 teaspoon cinnamon
1/2 teaspoon ground coriander
2 tablespoons chili powder
Have
the turkey cut into serving-sized pieces. Bring the water and
1
& 1/2 teaspoons salt to a boil; add the turkey.
Cover, and
cook over low heat 45 minutes. Drain, reserving 2 cups broth.
Heat
half the oil in a casserole or Dutch oven; brown the turkey in it.
In a blender or food chopper grind the onions, garlic, green
peppers, toast, almonds, tomatoes, sesame seeds, and chocolate.
Blend in the cinnamon, coriander, chili powder and remaining
salt.
Heat
the remaining oil, and cook the spice mixture in it for 5 minutes,
stirring constantly. Spread over the turkey and add the
reserved
broth. Cook over low heat 45 minutes or until the turkey is
tender, stirring occasionally.
8 to 10 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.) |
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