Guatemalan Turkey Soup (Kak-Ik)
This rustic turkey soup—often served when christening a new home in Guatemala—has a sweet-sour broth made from puréed tomatoes, tomatillos, and lots of garlic.
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Cooking tools:
- Cast iron skillet
- Blender
- Pot
- Comal
- Griddle
- Mixing bowl
- Ladle
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Tongs
- Spoon
Ingredients
- 4 1⁄2 lb. dark-meat turkey pieces, such as small legs and thighs
- 1 tbsp. plus 1 1/2 tsp. kosher salt
- 1 1⁄2 tsp. freshly ground black pepper
- 1 medium yellow onion, peeled and cut lengthwise into 8 wedges
- 3 medium heads garlic, cloves peeled
- 14 small tomatillos (about 8 oz.), husked and rinsed
- 4 medium vine-ripe tomatoes (about 1 1/2 lb.)
- 1⁄2 cup minced green onions
- 1⁄2 cup cup chopped cilantro leaves
- 1 tsp. ground achiote (annatto seed)
- 1⁄4 tsp. ground cinnamon
- 3 large bay leaves
- Hot sauce or chile paste, for serving (optional)
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