Soups
Easy
Onion soup.
90 min
Meat
Medium
Recipe of Kak'ik de pato
Vida Recetas Editorial
The Kak'ik de pato is a traditional Guatemalan soup, considered one of the most representative dishes of Mayan cuisine. This hearty stew combines turkey (the original version uses turkey, although the name refers to duck) with a unique blend of dried chilies, tomato, garlic, and spices such as allspice and cumin, all flavored with achiote. The addition of chilacayote squash adds a slightly sweet touch and a creamy texture that balances the heat of the chilies.
This soup is ideal for those seeking a comforting and flavorful dish, perfect for cold days or special occasions. It is traditionally served with white rice and garnished with fresh cilantro. Although its preparation requires time, it is simple and rewarding: the turkey is cooked until tender, a sauce of toasted chilies is prepared, and everything is combined to achieve a deep and aromatic broth.
Variations may substitute turkey with chicken or pork, and the chilies can be adjusted to the desired spice level. Undoubtedly, Kak'ik is a culinary experience that connects with Guatemala's cultural heritage.
Prep
60 min
Ingredients
Directions
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1
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.
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2
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.
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3
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.
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4
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.
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5
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.
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6
Finally, add the chilacayote squash chunks to the pot and simmer until they are tender about 15 minutes.
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7
Taste and adjust the seasoning as needed with more salt and pepper.
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8
Serve hot in bowls with a scoop of cooked white rice in each bowl. Garnish with fresh cilantro leaves.
Frequently Asked Questions
How difficult is it to prepare Kak'ik de pato?
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
How long does it take to prepare Kak'ik de pato?
The preparation time is 60 minutes and the cooking time is minutes.
Can I substitute some ingredients?
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
How should I store this preparation?
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.
