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Kak' Ik'
A vibrant and aromatic turkey soup, originating from the Q'eqchi' Maya people. Its distinctive reddish-orange broth comes from achiote and a blend of roasted spices and chilies.
đ§ Ingredienser
- 1.5 kg Turkey pieces(mixed pieces, bone-in)
- 4 liters Water
- 4 medium Tomatoes(quartered)
- 1 medium Onion(quartered)
- 6 cloves Garlic cloves
- 2 tbsp Achiote paste (annatto)
- 4 Chilies GĂŒajillos(dried, seeded and deveined)
- 2 Chilies Pasillas(dried, seeded and deveined)
- 1 bunch Cilantro
- 1/4 cup Mint leaves(fresh)
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1 tsp Black peppercorns
- Salt(to taste)
- Corn tortillas(for serving)
- Lime wedges(for serving)
đšâđł Instruktioner
- 1
Place turkey pieces in a large pot and cover with 4 liters of water. Bring to a boil, then skim off any foam. Reduce heat and simmer until turkey is cooked through and tender.
- 2
While turkey simmers, roast tomatoes, onion, and garlic on a dry comal or baking sheet until charred. Remove skins from garlic.
- 3
Toast cumin seeds, coriander seeds, and peppercorns in a dry skillet until fragrant. Soak the dried chilies in hot water for 15-20 minutes until softened.
- 4
In a blender, combine the roasted vegetables, soaked chilies (discard soaking water), achiote paste, toasted spices, cilantro, mint leaves, and garlic. Add about 2 cups of the turkey broth and blend until very smooth.
- 5
Strain the blended mixture through a fine-mesh sieve into the pot with the turkey and broth. Discard any solids left in the sieve.
đĄ Proffstips: Straining ensures a smooth, vibrant broth. - 6
Bring the soup back to a simmer. Cook for another 30 minutes to allow the flavors to meld and the broth to thicken slightly.
- 7
Season generously with salt to taste. The broth should be rich and savory.
- 8
Serve hot, with pieces of turkey in each bowl. Traditionally served with corn tortillas and lime wedges on the side.
đĄ Proffstips: Some enjoy adding a bit of the turkey meat back into the broth before serving.
đĄ Proffstips
- âRoasting the vegetables and toasting the spices are crucial for the authentic flavor profile.
- âDon't skip the achiote paste; it provides the signature color and a subtle earthy flavor.
- âAdjust the types and number of chilies to control the heat level.
- âFresh cilantro and mint are essential for the soup's aroma and fresh taste.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some recipes include a small piece of dried cacao (chocolate) in the broth for added depth.
- Chicken can be used as a substitute for turkey, though it will alter the traditional flavor.