Kak'ik

Ingredients13

• turkey pieces1.5 kg
• ripe tomatoes500 g
• tomatillos200 g
• dried guaque chiles4
• dried pasa chiles2
• achiote paste30 g
• garlic cloves6
• white onion1
• fresh cilantro1 bunch
• fresh mint1 bunch
• salt2 tsp
• black pepper1 tsp
• water3 L

Method

1. Season the turkey with salt and pepper, cover with the water, and simmer until the meat is tender, about 1 hour 30 minutes. Skim the foam.
2. Stem and seed the dried chiles, toast them briefly, then soak in hot water until soft.
3. Blend the soaked chiles with the tomatoes, tomatillos, garlic, onion, and achiote paste until smooth, adding a little soaking liquid if needed.
4. Strain the red sauce into the turkey broth and simmer until the soup is richly colored and the flavors come together, about 30 to 40 minutes.
5. Chop the cilantro and mint. Stir most of them into the soup just before serving and scatter the rest on top.
6. Serve hot, traditionally with plain white rice on the side.