World Flavors Cookbook

Kak'ik

Name: Kak'ik
Cook time: 90 min
Cuisine: Guatemala
Ingredients: 1 kg turkey meat, cut into large pieces; 2 dried guajillo chiles; 2 dried ancho chiles; 1 dried cobán chile (for heat); 1 head of garlic; 1 bunch of fresh cilantro and mint; Salt to taste; Achiote (annatto) paste for color

A traditional Maya turkey soup with a vibrant red color and a complex blend of local spices and chiles.

Cuisine: Guatemala

Ingredients

1 kg turkey meat, cut into large pieces
2 dried guajillo chiles
2 dried ancho chiles
1 dried cobán chile (for heat)
1 head of garlic
1 bunch of fresh cilantro and mint
Salt to taste
Achiote (annatto) paste for color

Instructions

Boil the turkey in water with garlic and herbs until tender (about 60-90 minutes).
While the turkey is boiling, prepare the red recaudo: roast the chiles, then blend with a little turkey broth and achiote paste.
Add the red sauce to the turkey pot and simmer for another 20 minutes.
Serve hot in a deep bowl, traditionally with tamalitos de masa (plain corn tamales) and a small amount of cobán chile powder for heat.