Vida Recetas Editorial
Kaq'ik is one of the most emblematic dishes of Guatemalan cuisine, and this turkey recipe lets you enjoy it at its best. Originating from the Cobán region in Alta Verapaz, this stew is characterized by its vibrant red color, thanks to annatto, and its deep flavor from dried chiles, roasted tomatoes, and spices like cumin and allspice. It is a festive dish traditionally served on special occasions, such as All Saints' Day or Holy Week, and is usually accompanied by white rice and tortillas.
The combination of guajillo and pasilla chiles provides a perfect balance of heat and sweetness, while annatto seeds not only give color but also an earthy, slightly smoky flavor. The result is a thick, aromatic sauce that coats every piece of turkey, creating a comforting and flavorful dish.
This Kaq'ik is ideal for those looking to explore authentic traditional Guatemalan flavors, as well as for those who enjoy rich, full-bodied stews. It is an excellent choice to impress guests at a special meal or to enjoy with family over a weekend.
Prep
60 min
Servings
4
Start by roasting the tomatoes and tomatillos. Place them on a baking sheet and roast in the oven at 350°F (175°C) for about 15-20 minutes or until they're slightly charred.
While the tomatoes and tomatillos are roasting, toast the dried chilies in a dry skillet over medium heat until they become fragrant. Be careful not to burn them. Remove from heat.
In a blender, combine the roasted tomatoes, tomatillos, toasted chilies, garlic, and achiote seeds. Blend until you have a smooth sauce. If needed, add a little water to help with blending.
In the same skillet you used for toasting the chilies, toast the cumin seeds, coriander seeds, and allspice for a couple of minutes until they release their aroma. Then, grind them into a fine powder using a spice grinder or mortar and pestle.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and sauté until it becomes translucent.
Add the turkey pieces to the pot and brown them on all sides.
Stir in the blended tomato-chili mixture and the ground spices. Cook for a few minutes, stirring occasionally.
Pour in the chicken broth, and season with salt and pepper to taste. Reduce the heat to low, cover, and simmer for about 40 minutes, or until the turkey is tender and fully cooked.
Serve your Kaq'ik hot over cooked white rice, garnished with fresh cilantro. Enjoy your delicious taste of Guatemala!
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
