Guatemalan Kak'ik with Achiote and Naranjilla
Traditional Mayan Turkey Soup
Kak'ik is a vibrant Guatemalan turkey soup, rich with spices and citrusy naranjilla, providing a comforting warmth with a touch of tanginess.
- 3 h
- 6
- Intermediate
Ingredients
For the Turkey Marinade
For the Broth
For the Aromatic Blend
For Serving
Preparation
Marinating the Turkey
Combine ingredients
In a large bowl, combine turkey with achiote paste, minced garlic, salt, and black pepper.
Rub marinade
Rub the mixture evenly over the turkey pieces.
Marinate
Cover and marinate in the refrigerator for at least 1 hour.
Preparing the Broth
Sauté vegetables
In a large pot, heat vegetable oil over medium heat. Add chopped tomatoes, onion, and bell peppers; sauté until softened, about 5 minutes.
Add liquids and spices
Add water, naranjillas, allspice, bay leaves, and cinnamon; bring to a boil.
⚠ Important: Ensure the turkey pieces are fully submerged in the broth to infuse maximum flavor. 💡 Pro Tip: Use a fine sieve to strain the broth for a smoother texture before serving.
Cooking Process
Simmer the Turkey
Add the marinated turkey pieces to the broth and lower the heat to simmer gently.
Infuse Aromatics
Once the turkey is cooked, add the aromatic blend to the pot, stirring gently.
Adjust Seasoning
Taste the soup and adjust salt and pepper as needed before serving.
Plating & Serving
Guatemalan Kak'ik with Achiote and Naranjilla
Guatemalan Kak'ik with Achiote and Naranjilla
Plating & Serving
Ladle the vibrant soup into deep bowls, ensuring each serving includes a generous amount of turkey and vegetables.