Turkey Soup (Kak'ik)
An ancestral red broth featuring tender turkey, infused with charred peppers and traditional spices for a deep, smoky finish.
120 min
Medium
Guatemalteca
6 servings
The story behind
I’ll never forget tasting Kak'ik for the first time in the highlands of Cobán. The air was misty, and the scent of charred chilies and 'cilantro cimarrón' coming from a street stall was impossible to ignore. I was served a massive clay bowl with a turkey leg so big it barely fit inside. My host told me that 'Kak' means red and 'Ik' means chili in the Q'eqchi' language. The first spoonful was a revelation—smoky, earthy, and bold. It feels less like a meal and more like a ceremony. Now, making it at home is my way of connecting with that ancient Mayan spirit. It’s a dish that demands respect and delivers pure joy.
Instructions
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1Simmer the turkey pieces in a large pot of water with salt and onions until the meat is fork-tender.
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2On a griddle or pan, char the tomatoes, tomatillos, garlic, and dried chilies until blackened and fragrant.
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3Blend the roasted vegetables with the achiote and a bit of the turkey broth, then strain the mixture back into the main pot.
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4Toss in the wild cilantro and let the stew simmer on low heat, allowing the flavors to deepen and the color to pop.
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5Serve in traditional clay bowls, making sure each guest gets a hearty piece of turkey in that fiery red broth.
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