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1
Simmer the Turkey
60 Mins
Gentle simmer, about 95°C (200°F), to 74°C (165°F)
Put the turkey pieces, water, half the onion, half the garlic, the cilantro stems, cinnamon, cloves, allspice and half the salt in a large pot. Bring to a boil, skim off any foam, then simmer gently for about 60 minutes until the turkey is tender and cooked through.
Skim the foam in the first 10 minutes: a clear broth lets the red recado shine later.
Done when: Turkey cooked to 74°C (165°F) at the thickest part, meat pulling easily from the bone, juices clear.
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2
Char the Vegetables & Toast the Chiles
15 Mins
Dry skillet, medium-high heat, about 200°C (400°F)
While the turkey simmers, char the tomatoes, tomatillos, red pepper, remaining onion and remaining garlic in a dry skillet or over a gas flame, turning until the skins are blackened in spots but not burnt through. Toast the torn dried chiles in the same skillet for about 30 seconds until fragrant, then soak them in a cup of the warm turkey broth until soft.
Blackened spots are the point — that light char is the smoky depth of kak'ik — but burnt-to-ash vegetables turn the soup bitter, so watch the skillet, not the clock.
Done when: Vegetables softened with blackened skins; chiles fragrant and pliable after soaking.
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3
Blend the Red Recado
10 Mins
No heat — blender, room temperature about 20°C (68°F)
Put the charred vegetables, soaked chiles with their soaking liquid, achiote paste and a cup of turkey broth in a blender and process until smooth and velvety, adding a little more broth if the blender struggles. Taste and add more chipotle if you want more heat.
Blend longer than feels necessary: a silky recado is what makes the soup look and feel like kak'ik instead of tomato soup with turkey in it.
Done when: Smooth, brick-red sauce with no visible flecks of skin or chile.
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4
Combine & Simmer
25 Mins
Gentle simmer, about 95°C (200°F)
Lift the turkey out of the pot and set it aside. Stir the blended recado into the broth, return the turkey to the pot, and simmer gently for about 25 minutes so the flavours marry and the broth thickens slightly. Fish out the cinnamon stick, cloves and cilantro stems.
Keep the simmer gentle: a hard boil toughens the turkey and clouds the broth.
Done when: Broth deep red and lightly thickened, turkey hot through and tender.
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5
Season & Finish with Herbs
5 Mins
Low heat, about 80°C (175°F)
Taste and add the remaining salt and the black pepper. Turn off the heat and stir in the chopped mint and most of the chopped cilantro, keeping a little cilantro back for the bowls.
The herbs go in off the heat: boiling them dulls the fresh mint and cilantro that lift the whole pot.
Done when: Soup seasoned to taste, herbs bright green and fragrant on the surface.
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6
Serve with Rice & Tamales
5 Mins
Serve hot, about 70°C (158°F)
Ladle the hot soup into deep bowls, making sure each bowl gets one piece of turkey and plenty of broth. Serve with white rice and small white tamales on the side, and pass avocado slices and hot sauce at the table.
One turkey piece per bowl is the Cobán way — the meat is eaten with the hands or a fork, dipped into the broth with the tamale and rice.
Done when: Steaming bowls, one turkey piece each, rice and tamales on the side.
auto_awesome Finishing Touches & Plating
Serve steaming hot, one turkey piece per bowl, with rice and small tamales on the side and the chopped herbs, avocado and hot sauce passed at the table.
Guatemala
1h 45m
France
Vietnam