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Guatemalan Kak'ik red turkey soup with rice, avocado, lime, and tortillas.

Guatemalan Kak'ik

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Guatemalan Maya turkey soup with achiote, tomato, toasted spices, and fresh herbs.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chile Soak 20 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Guatemalan, Q'eqchi' Maya
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Turkey and Broth
  • 3 lb bone-in turkey thighs and drumsticks
  • 10 cups water
  • 2 tsp fine salt divided
Red Recado
  • 6 medium Roma tomatoes
  • 1 large yellow onion quartered
  • 4 cloves garlic
  • 2 whole dried guajillo chiles stemmed and seeded
  • 1 tbsp achiote paste
  • 1 tsp allspice berries
  • 1/2 tsp black peppercorns
  • 1/2 cup cilantro divided

Equipment

  • Large Dutch oven
  • Blender
  • Dry skillet
  • Fine-mesh strainer

Method
 

Simmer the Turkey:
  1. Cover the turkey with water and 1 teaspoon salt. Simmer gently for 55 to 70 minutes until tender, skimming as needed.
Make the Recado:
  1. Toast the tomatoes, onion, garlic, allspice, and peppercorns in a dry skillet until spotted. Soak the chiles in hot water for 20 minutes.
  2. Blend the toasted vegetables, chiles, achiote, half the cilantro, and 2 cups turkey broth until smooth; strain.
Finish the Soup:
  1. Stir the recado into the pot and simmer 20 minutes. Season with remaining salt, add the turkey and cilantro, and heat through.

Nutrition

Calories: 430kcalCarbohydrates: 19gProtein: 45gFat: 19gSaturated Fat: 5gCholesterol: 155mgSodium: 780mgFiber: 5gSugar: 7g

Notes

  • Keep the turkey at a gentle simmer to avoid stringy meat.
  • Serve with rice, corn tortillas, avocado, and lime.