Kak'ik
Kak'ik, from above
Non vegAlta Verapaz

Kak'ik

Turkey in a bright red, chilli and mint scented broth. A Maya soup of celebration.

120 minTime
42 gProtein each
hotSpice
Red chilli soup2 chapters · 1 min read

Make it your way

Grandma's wayTurkey in a red chilli broth with mint and coriander.
The original
350kcalsame
42 gproteinsame
3 gfibresame
120minutessame

Kak'ik.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Turkey1.2 kg turkey legs, in pieces
Water2.5 litres
Onion1
Tomato4
Tomatillo4
Dried guajillo chilli3
Dried red chilli2 chiles cobaneros or árbol
Achiote paste1 tbsp
Garlic5 cloves
Coriander leaves (cilantro)a big handful
Mint leavesa handful
Spring onion (green onion, scallion)4
Saltto taste

Method

4 steps
  1. 1Simmer the turkey with the water, onion and salt for 1 1/4 hours until tender.
  2. 2Toast the tomatoes, tomatillos, chillies and garlic on a dry tawa.
  3. 3Blend them with achiote, coriander stems, half the mint and spring onion, and a ladle of broth. Strain into the pot.
  4. 4Simmer 30 minutes. Finish with coriander and mint leaves.
Serve it like this

Ladle into wide bowls with a turkey leg in each, topped with mint and coriander. Serve with white rice and plain tamalitos.

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Make it a meal

What goes with Kak'ik: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tortillas de maíz30 min
Bread or rice Rice and peas60 min
With a main Pepián90 min
On the side Coconut chutney10 min
On the side Dongchimi40 min
To drink Agua de jamaica20 min
Something sweet Puran poli90 min
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