Kaq’ik (Guatemalan Turkey Soup)

From Guatemala

This was my first meal when I visited Antigua. I asked for the most traditional dish they could bring me and this is what was placed in front of me in a beautiful rustic ceramic bowl.

Would I have ever asked for turkey soup? Doubtful. But from my first taste I was hooked. The rich colored broth had the most complex flavors I had ever tasted together. Apparently grinding the roasted vegetables and adding freshly ground spices are the trick to making this delicious soup. The sensation of my spoon craping the bottom of the bowl completed the experience of eating this earthy soup. This was only the beginning of my quick to develop infatuation with Guatemala and its people. Antigua must be on your bucket list.

This traditional rustic turkey soup is served when christening a new home in Guatemala. It has a sweet-sour broth made from puréed tomatoes, tomatillos, and lots of garlic. Classically, the vegetables are toasted on a comal or griddle over fire, then crushed into a purée using a grinding stone, but a cast-iron pan and blender work just as well. Serve kak-ik like the locals do: with a small bowl of chile paste on the side to customize your own spice level and a small scoop of rice to add in to your soup as you wish.

Ingredients

• 4 ¹⁄₂ dark-meat turkey pieces, such as small legs and thighs
• 1 tbsp. plus 1 1/2 tsp. kosher salt
• 1 ¹⁄₂ freshly ground black pepper
• 1 medium yellow onion, peeled and cut lengthwise into approximately 8 wedges
• 3 medium heads garlic, cloves peeled
• 14 small tomatillos (about 8 oz.), husked and rinsed
• 4 medium vine-ripe tomatoes (about 1 1/2 lb.)
• ¹⁄₂cup minced green onions
• ¹⁄₂cup cup chopped cilantro leaves
• 1 tsp. ground achiote (annatto seed)
• ¹⁄₄ ground cinnamon
• 3 large bay leaves
• Hot sauce or chile paste, for serving (optional)

Instructions

1. In a large (6-quart) pot, add the turkey pieces, salt, pepper, and 8 cups water; bring to a simmer, then adjust the heat to maintain a low simmer.
2. Meanwhile, heat a large cast-iron skillet or griddle over medium-high heat. Once hot, add the onion pieces and garlic cloves in a single layer; cook, turning as needed, until charred all over and softened slightly, about 10 minutes total. Remove and transfer to a large bowl. Add the tomatillos and tomatoes to the skillet and cook, rotating occasionally, until well charred on all sides, 15–20 minutes; transfer to the bowl.
3. Transfer half of the onion, garlic, tomatillos, and tomatoes to a blender; purée until smooth, about 2 minutes. Pour this into the pot with the turkey, then repeat with the remaining vegetables.
4. To the pot with the turkey, add the green onions, cilantro, achiote, cinnamon, and bay leaves. Bring the mixture to a low simmer and cook uncovered, rotating the turkey pieces occasionally, until the meat is falling-apart tender, about 2 hours more. Taste and adjust the seasoning as needed.

Ladle the turkey pieces and broth into individual bowls, and serve with hot sauce or chile paste if desired and a scoop of white rice.