Recipe of Kak'ik de pato
Kak'ik de pato is a traditional Guatemalan soup known for its rich and flavorful broth made with turkey and aromatic spices. This dish is a true representation of Guatemalan cuisine, featuring a balance of heat from chilies, earthiness from tomatoes, and the unique flavor of the chilacayote squash. It's perfect for warming up on a chilly day or for savoring the taste of Guatemala.
Servings
Preparation
60 min
Cooking
min
Calories
kcal
How to Make Kak'ik de pato
Instructions
- Place the turkey pieces in a large pot and cover them with 8 cups of water. Bring to a boil, then reduce the heat to a simmer and cook for about 30-40 minutes or until the turkey is tender and cooked through. Skim off any impurities that rise to the surface while cooking.
- While the turkey is simmering, prepare the chili sauce. In a separate pan, toast the dried guaque chilies and chipotle chilies over low heat until they become fragrant. Remove from heat and soak them in hot water for about 15-20 minutes until they soften.
- Drain the softened chilies and transfer them to a blender. Add chopped tomatoes, minced garlic, and achiote paste. Blend until you have a smooth chili sauce. If needed, add a little water to achieve the desired consistency.
- In a large skillet, heat a little oil over medium heat. Pour in the chili sauce and cook it for about 5-7 minutes, stirring constantly.
- Add the cooked chili sauce to the pot with the turkey. Stir in chopped onion, ground allspice, ground cumin, salt, and pepper. Let the soup simmer for an additional 10-15 minutes to allow the flavors to meld.
- Finally, add the chilacayote squash chunks to the pot and simmer until they are tender about 15 minutes.
- Taste and adjust the seasoning as needed with more salt and pepper.
- Serve hot in bowls with a scoop of cooked white rice in each bowl. Garnish with fresh cilantro leaves.
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