Entree: Guatemala – Northern Culinary Region – Kak'ik (Traditional spicy Mayan turkey soup flavored with annatto, chiles, and local herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 3 lb (1.36 kg) turkey pieces, bone-in and skin removed (legs and thighs recommended)
- 10 cups (2.4 L) water
- 2 tbsp (10 g) annatto (achiote) seeds
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 3 medium (1.0 lb / 450 g) ripe tomatoes, quartered
- 1 medium (8 oz / 225 g) white onion, quartered
- 6 cloves (18 g) garlic
- 4 dried guajillo chiles, stems and seeds removed
- 2 small hot chiles (such as bird’s eye or 1 tsp / 2 g crushed chile flakes) for heat adjustment
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground allspice
- 1 tsp (5 g) sea salt, plus more to taste
- 1 tsp (2 g) black pepper
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 1/4 cup (7 g) fresh culantro or recao, chopped (if available) otherwise extra cilantro
- 2 tbsp (30 ml) lime juice (from about 1 lime)
- Optional: cooked white rice or tamalitos for serving

Instructions

1. Warm a small skillet over medium heat and toast the annatto seeds 1–2 minutes until fragrant but not burned. Transfer to a blender.
2. In the same skillet, lightly toast the dried guajillo chiles 30–45 seconds per side until flexible. Remove stems and seeds and add chiles to the blender with the toasted annatto seeds.
3. Add the quartered tomatoes, onion, and garlic to the blender. Add 1/2 cup (120 ml) of the water and blend to a smooth purée. If needed, strain the purée through a fine sieve to remove skins and large bits for a smooth broth.
4. In a large heavy pot, heat 2 tbsp (30 ml) oil over medium-high. Season the turkey pieces with 1/2 tsp (2.5 g) salt and 1/2 tsp (1 g) black pepper. Brown the turkey in batches 4–5 minutes per side until lightly colored. Remove and set aside.
5. Reduce heat to medium, add the ground coriander and allspice to the pot and toast briefly 30 seconds to bloom the spices. Return the turkey pieces to the pot and add the remaining water (about 9 1/2 cups / 2.28 L) and 1/2 tsp (2.5 g) salt.
6. Bring to a gentle boil, skim any foam, then reduce to a simmer. Cover and cook 40–50 minutes until turkey is tender and nearly falling from the bone.
7. Pour the blended tomato-chile-annatto purée into the simmering pot. Stir to combine and simmer uncovered 15–20 minutes to meld flavors and let the broth reduce slightly. Taste and adjust salt and heat (add the small hot chiles or crushed chile flakes a little at a time if more heat is desired).
8. Stir in chopped cilantro and culantro (recao) and simmer 2–3 minutes to release their aroma. Remove from heat and stir in 2 tbsp (30 ml) lime juice.
9. Serve hot in deep bowls, ensuring each portion has turkey pieces and plenty of broth. Accompany with white rice or small tamales if desired.