Guatemalan Kakik Recipe

The flavors of Guatemalan Kakik are unique and complex. The combination of spices, including annatto seeds, allspice, and black peppercorns, creates a robust and earthy taste

Print Recipe Pin Recipe

5 from 1 vote

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Course: Soup

Cuisine: Guatemalan

Keyword: Guatemalan Kakik Recipe

Servings: Servings

Calories: 150 kcal

Equipment

Large pot: used for boiling the turkey meat and simmering the soup.
Slotted spoon: essential for skimming off foam and impurities from the boiling soup.
Cheese cloth or spice bag: used to hold and contain the spices for easy removal.
Forks: used for shredding the tender turkey meat.
Ladle: for serving the hot soup into bowls.

Ingredients

2 pounds turkey meat bone-in (preferably turkey legs or thighs
8 cups water
2 tomatoes diced
1 bell pepper diced
1 onion diced
4 garlic cloves minced
2 tablespoons annatto seeds
1 tablespoon allspice
1 teaspoon peppercorns black
2 cinnamon sticks
4 cloves
2 bay leaves
Salt to taste

Instructions

Place the turkey meat in a large pot and cover it with water. Bring it to a boil over medium heat.

a. Choose fresh, high-quality turkey meat.
b. Ensure the pot is large enough to accommodate the meat and enough water for boiling.
c. Keep an eye on the pot to prevent overflowing while boiling.
d. Use a heavy-bottomed pot for even heat distribution.
e. Adjust the heat as needed to maintain a gentle boil.
f. Skim off any impurities that rise to the surface during boiling.
g. Use a slotted spoon or a skimmer to remove any foam or scum.

Skim off any foam that rises to the surface of the boiling water.

a. Use a slotted spoon to remove the foam.
b. Discard the foam to maintain the soup's clarity.
c. Skimming helps to remove impurities from the broth.
d. Continue skimming as necessary throughout the boiling process.
e. Be patient and thorough with skimming to achieve a clear broth.
f. Skimming also helps to reduce excess fat from the soup.

Add the diced tomatoes, bell pepper, onion, and minced garlic to the pot.

a. Use ripe and flavorful tomatoes.
b. Choose a variety of bell pepper colors for added visual appeal.
c. Ensure the onion and garlic are finely minced for even distribution of flavors.
d. Stir the ingredients well to combine.
e. Distribute the vegetables evenly throughout the pot.
f. Saute the vegetables for a few minutes before adding water for added flavor.
g. Stir occasionally to prevent sticking and promote even cooking.

Place annatto seeds, allspice, black peppercorns, cinnamon sticks, cloves, and bay leaves in a cheesecloth or a spice bag. Add the spice bundle to the pot.

a. Tie the cheesecloth securely to prevent any spices from escaping.
b. Adjust the amount of spices according to personal preference.
c. The spice bundle makes it easier to remove the spices later.
d. Gently crush the spices before adding them to the bundle for enhanced flavor release.
e. Distribute the spice bundle evenly in the pot.
f. Ensure the spices are fully submerged in the liquid.
g. Give the pot a gentle stir to distribute the spices throughout.

Reduce the heat to low and let the soup simmer for approximately 1.5 to 2 hours, or until the turkey meat is tender and flavors are well blended.

a. Keep the heat low to maintain a gentle simmer.
b. Stir occasionally to prevent sticking and ensure even cooking.
c. Test the turkey meat for tenderness before proceeding.
d. Simmer the soup partially covered to allow for evaporation and concentration of flavors.
e. Maintain a consistent low heat throughout the simmering process.
f. Adjust the cooking time as needed to achieve desired meat tenderness.
g. Monitor the consistency and add water if necessary to prevent excessive evaporation.

Once the turkey meat is tender, remove it from the pot and let it cool slightly. Shred the meat into bite-sized pieces and return it to the pot.

a. Use two forks to shred the meat easily.
b. Be careful as the meat will be hot.
c. Shredding the meat adds texture to the soup.
d. Ensure the meat is fully cooked and tender before shredding.
e. Remove any bones or cartilage while shredding the meat.
f. Avoid over-shredding to maintain meaty chunks in the soup.
g. Stir the shredded meat into the soup gently to distribute evenly.

Continue to simmer the soup for an additional 15-20 minutes to allow the flavors to meld together.

a. Taste and adjust the seasoning if necessary.
b. Simmering further enhances the depth of flavors.
c. Keep an eye on the consistency and add more water if needed.
d. Stir the soup occasionally to prevent sticking.
e. Maintain a gentle simmer to avoid overcooking the meat.
f. Let the soup rest off the heat for a few minutes before serving.
g. Cover the pot partially while simmering to retain heat and flavors.

Notes

Prepare all the ingredients ahead of time for a smoother cooking process.

Use a sharp knife for efficient chopping and dicing.

Adjust the spices according to personal taste preferences.

For a shortcut, use pre-cooked turkey or leftover roasted turkey.

Make a larger batch and freeze individual portions for future meals.

Garnish each bowl of soup with fresh cilantro for added freshness.

Serve the soup with warm tortillas or crusty bread to complete the meal.

Nutrition

Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!