Entree: Guatemala – Southern Culinary Region – Kak'ik (Traditional Guatemalan spicy turkey broth colored with annatto and seasoned with coriander)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 3 lb (1.36 kg) turkey pieces (legs and thighs), skin removed
- 10 cups (2.4 L) water
- 1 tbsp (15 g) annatto (achiote) paste or 2 tbsp (30 g) annatto seeds, soaked and blended
- 4 dried guajillo chiles, stems and seeds removed
- 2 medium tomatoes, roasted and quartered
- 1 medium white onion, quartered
- 4 cloves garlic
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (12 g) coriander seeds, toasted and ground
- 1 tsp (2 g) ground cumin
- 2 bay leaves
- 2 tsp (10 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1 cup (25 g) fresh cilantro leaves, plus extra for garnish
- 8 radishes, thinly sliced, for garnish
- 2 tbsp (30 ml) fresh lime juice, for serving
- 2 cups (400 g) cooked white rice, to serve (optional)

Instructions

1. Prepare the broth: place turkey pieces and 10 cups (2.4 L) water in a large pot and bring to a simmer. Skim foam, add 1 bay leaf, 1 tsp (2 g) salt, and simmer gently while you prepare the chile-annatto mixture, about 30 minutes.
2. Rehydrate and blend chiles: toast guajillo chiles briefly over low heat until fragrant, then soak in hot water for 15 minutes. Combine soaked chiles, roasted tomatoes, quartered onion, garlic, annatto paste (or blended soaked seeds), and 2 tbsp (30 ml) vinegar in a blender with 1/2 cup (120 ml) of the simmering broth until smooth.
3. Strain and season: strain the chile-tomato purée through a fine sieve into a bowl, pressing solids to extract flavor. Return strained purée to the pot with the turkey. Add toasted ground coriander, ground cumin, remaining bay leaf, and black pepper.
4. Simmer gently: continue simmering on low until turkey is tender and cooked through, about 35–45 minutes total from initial simmering. Add additional water if broth reduces too much.
5. Finish and adjust: remove turkey pieces, shred or carve into serving portions if desired, discarding bones if preferred, then return meat to pot. Taste and adjust salt and acidity with remaining lime juice and additional salt if needed.
6. Serve: ladle Kak'ik into bowls, garnish with cilantro leaves and sliced radishes, and serve with cooked white rice at the table.