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Kak’ik (Mayan Turkey Soup)

The Quirky Foodster Team

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Ingredients

  • 1.5 kg (3.3 lb) turkey pieces, bone-in
  • 3 dried (3 chiles) guaque chiles or guajillo chiles
  • 2 dried (2 chiles) pasa chiles or ancho chiles
  • 3 plum (3 tomatoes) tomatoes
  • 3 tomatillos (3 tomatillos)
  • 1 white (1 onion) onion
  • 3 garlic (3 cloves) cloves
  • 15 g (1 tbsp) achiote paste
  • 1 tsp (1 tsp) cumin seeds
  • 4 sprigs (4 sprigs) fresh mint
  • 4 sprigs (4 sprigs) fresh cilantro
  • Salt, to taste

Method

  1. Place the turkey pieces in a stockpot, cover with water, add salt and simmer for 40 minutes, skimming any foam. Reserve the broth.
  2. Toast the dried chiles on a dry comal until fragrant, then soak in warm water for 10 minutes to soften.
  3. Char the tomatoes, tomatillos, onion and garlic on the comal until blackened in spots.
  4. Blend the soaked chiles, charred vegetables, achiote paste and cumin with 500 ml (2 cups) of turkey broth until smooth.
  5. Strain the blended sauce into the pot with the turkey and remaining broth, pressing through solids to extract all the liquid.
  6. Simmer for 25 minutes, allowing the flavours to meld and the broth to deepen in colour.
  7. Stir in fresh mint and cilantro just before serving, and season with salt to taste.

Introduction: Kak'ik is a centuries-old Q'eqchi' Maya turkey soup from Cobán, recognised by UNESCO as part of Guatemala's intangible cultural heritage.

Cultural Background: Kak'ik is a centuries-old Q'eqchi' Maya turkey soup from Cobán, recognised by UNESCO as part of Guatemala's intangible cultural heritage. Its deep red colour comes from a blend of toasted achiote, tomatoes and dried chiles, and it is traditionally served with tamalitos and white rice.

Tips: Straining the blended sauce is key to Kak'ik's smooth, restaurant-quality broth — don't skip this step.

Variations: Some cooks add a few whole cobs of corn to the simmering broth for extra sweetness.

Storage: Refrigerate up to 4 days; freezes well up to 3 months.

Reheating: Reheat gently on the stovetop over medium-low heat until piping hot throughout.

Nutrition: Approx. 380 kcal, 36 g protein, 18 g fat, 16 g carbohydrate per serving.

FAQs:

Q: Can I substitute chicken for turkey?

A: Yes, though turkey is traditional and gives a richer, gamier broth.

Q: Where can I find guaque chiles?

A: Guaque chiles are a Guatemalan variety; dried guajillo chiles are the closest widely available substitute.

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