Our Recipe for Unity

Kak’ik

Kak'ik

Ingredients

  • 7 to matoes whole
  • ½ lb tomatillo whole
  • 1 large onion quartered
  • 2 ½ large red bell peppers opened and seeded
  • 1 dried guaque chili opened and seeded
  • 1 dried pasa chili opened and seeded
  • 6 dried cobán chilies
  • 1 garlic head garlic cloves peeled and separated
  • 1 tablespoon achiote paste annato paste
  • 1 bunch spring onion stalks
  • 1 cilantro bunch
  • 3 ½ lbs turkey legs about 3 turkey legs
  • 4 cups chicken stock
  • mint leaves for garnish

Instructions

For the sauce:

  1. Turn your oven broiler to high.
  2. Place tomatoes, tomatillo, onion, red bell peppers, garlic, guaque, pasa and coban chilies in a cookie sheet that has been covered with foil. (this is just to make clean up easier).
  3. Broil the vegetables for about 3 minutes. Keep an eye on them so your chilies don’t burn. After about 3 minutes, remove the chilies from the oven so the rest of the vegetables can continue to brown.
  4. As soon as you see their skins begin to char, remove from the oven.
  5. Put all the ingredients and the chilies in the blender. Start by pulsing it, and help yourself by smashing everything in with a wooden spoon (turn off the blender when you’re sticking the spoon in). The liquid from the tomatoes will make it all come together. If you need to add a little liquid, add about ½ cup of chicken stock. Add achiote and give it another blend.
  6. Strain it and set aside.

For the stew:

  1. Place turkey legs and chicken stock with enough water to just cover them, add about 1 teaspoon of salt and 2 garlic cloves. Put the lid on the pot to let it cook for about 1 hour and the turkey is tender. Halfway through the cooking process, add green onions and half of the cilantro to the pot. These will be removed later, so don’t bother chopping it.
  2. When the turkey is cooked, remove the green onion and cilantro as well as the legs from the broth and remove the meat from the bones (this step is optional. Traditionally, a whole leg is served in a bowl, but it’s much easier to eat the soup with the meat off the bone — and off the bone it serves more people.)
  3. Return the turkey meat to pot, add the red sauce, and stir well. Add half of the chopped cilantro, bring to a boil, reduce heat to medium low, and then cook for another 30 minutes. Check for seasoning and add more salt and pepper if you like.
  4. Serve in bowls garnished with mint and cilantro. This dish is accompanied by white tamales and white rice.
  5. Prepare the chicken stock in a large pot.
  6. Place in raw turkey, whole garlic cloves, and salt.
  7. Bring to a gentle boil.
  8. In a separate pan saute tomato, onion, red-pepper, guajillo chile, pasilla chile, and chipotle pepper until soft.
  9. Once fully cooked, add 1/2 cup water and puree with a blender.
  10. Once the turkey is cooked, add vegetable puree, cilantro, and mint.
  11. Mix achiote with a few spoons of stew to create a paste, then add to stew.
  12. Tear corn tortillas up into small pieces and add to pot.
  13. Bring to boil for 5-10 minutes. Tortillas should dissolve and thicken stew.
  14. Add cilantro, mint, and salt to taste.
  15. Serve with avocados and lime on the side, as well as with rice.

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