Kaq ik (Guatemalan Turkey Soup)
Recipe: #26387
July 04, 2017
Categories: Turkey, Central/South American, Sunday Dinner, No Eggs, Non-Dairy, Fresh Tomatoes, Kosher Meat, more
"One of Guatemala's most famous dishes. There are many different versions, including a recipe that starts with the butchering of a live turkey. This recipe assumes you are starting with a pre-butchered bird!!!"
Ingredients
Nutritional
- Serving Size: 1 (503.8 g)
- Calories 505.2
- Total Fat - 7.8 g
- Saturated Fat - 1.8 g
- Cholesterol - 248.2 mg
- Sodium - 649.6 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 4 g
- Sugars - 5.5 g
- Protein - 76.7 g
- Calcium - 127.9 mg
- Iron - 4.3 mg
- Vitamin C - 48.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place the turkey and the whole garlic heads, in the chicken stock; salt to taste. Bring to boil, simmer for about 1 hr.
Step 2
In a separate pan, cook tomato, onion, sweet red pepper, chile guajillo, and chile pasilla, chipotle pepper until soft. Once fully cooked, puree in blender or with immersion blender - some chunks are ok.
Step 3
Once the turkey is cooked, add the vegetable mix to the stew. Add chopped cilantro and mint. Place achiote in a small bowl and add some of the “soup” to it and stir until it is a smooth paste; stir into soup pot. Tear up corn tortillas into small pieces and add to soup pot; stir well.Bring to boil for about ten minutes, or until tortillas have dissolved and soup has thickened.
Step 4
Add cilantro and mint and season with salt to taste.
Tips
No special items needed.