Can I make Kak'ik ahead of time?
Yes, Kak'ik often tastes even better the next day as the flavors meld. Prepare the soup, shred the turkey, and store it in the refrigerator. Reheat gently before serving.
LUNCH
Guatemalan Kak'ik (Turkey Soup) with White Rice and Tamales
Experience the rich, smoky flavors of Kak'ik, a traditional Guatemalan turkey soup, served with fluffy white rice and savory tamales. This hearty and aromatic dish is perfect for a comforting and authentic meal.
HOW TO MAKE IT
Let's cook.
01
In a large pot, combine turkey pieces, chopped onion, garlic cloves, achiote paste, cumin, oregano, and chicken broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 90 minutes, or until turkey is very tender and easily pulls from the bone.
02
While the turkey simmers, prepare the white rice. In a medium saucepan, combine 1 cup white rice with 2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes, or until all water is absorbed and rice is fluffy. Remove from heat and let stand, covered, for 5 minutes.
03
Carefully remove the turkey from the pot and shred the meat, discarding bones and skin. Return the shredded turkey meat to the broth. Taste the broth and adjust seasoning with salt if needed.
04
Steam the corn tamales according to package instructions, typically for 15-20 minutes, or until heated through and soft.
05
To serve, ladle the hot Kak'ik into bowls. Serve with a side of white rice and a steamed tamale. Garnish with fresh chopped cilantro.
About This Recipe
Experience the rich, smoky flavors of Kak'ik, a traditional Guatemalan turkey soup, served with fluffy white rice and savory tamales. This hearty and aromatic dish is perfect for a comforting and authentic meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, lightly toast the achiote paste, cumin, and oregano in a dry pan before adding them to the broth. This enhances their aromatic qualities.
Easy Substitutions
Chicken can be used instead of turkey for a similar flavor profile. If tamales are unavailable, serve with warm corn tortillas or crusty bread. For a vegetarian version, use vegetable broth and add hearty vegetables like potatoes and carrots.
Storage & Reheating
Store leftover Kak'ik, white rice, and tamales separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup gently on the stovetop, and steam or microwave the rice and tamales.
Serving Suggestions
Serve with a squeeze of fresh lime juice for brightness. Offer a side of thinly sliced radishes and chopped green onions for a fresh crunch. A small bowl of spicy chiltepe salsa can be provided for those who enjoy extra heat. Pair with a refreshing glass of horchata or a light lager.
Common Mistakes
Overcooking the turkey can make it dry; ensure it's tender but not falling apart into mush. Not seasoning the broth adequately can result in a bland soup; taste and adjust salt as needed. Forgetting to let the rice rest after cooking can lead to sticky or unevenly cooked grains. Over-steaming tamales can make them mushy, so follow package directions carefully.
Frequently Asked Questions
What kind of tamales should I use?
Traditional Guatemalan tamales are often corn-based (tamalitos de maíz). If you can't find these, any plain corn tamale will work well. You can also make your own.
Is Kak'ik spicy?
Traditionally, Kak'ik is not overly spicy, but it has a warm, earthy flavor from the spices. You can add a pinch of cayenne pepper or serve with a spicy salsa if you prefer more heat.
MORE TO KNOW
Kak'ik is a traditional Mayan dish, often considered a national dish of Guatemala. Its distinctive red color comes from the achiote paste, and the deep, earthy flavor is a result of the slow simmering process. The tamales served alongside are typically corn-based, providing a comforting and starchy complement to the rich soup. The combination of the savory soup, fluffy rice, and soft tamales creates a truly satisfying and culturally significant meal.
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