Kak'ik

🛒 Ingredients

• Turkey (bone-in pieces) 700 g · 1400 kcal
• Roma Tomatoes 400 g · 72 kcal
• Tomatillos 200 g · 64 kcal
• Dried Guajillo Chiles 30 g · 90 kcal
• Dried Pasilla Chiles 20 g · 60 kcal
• Red Bell Pepper 100 g · 31 kcal
• Garlic Cloves 30 g · 45 kcal
• White Onion 250 g · 103 kcal
• Cilantro 50 g · 12 kcal
• Yerba Buena (Mint) 25 g · 17 kcal
• Achiote Paste 15 g · 45 kcal
• Sesame Seeds 9 g · 51 kcal
• Pumpkin Seeds (Pepitas) 9 g · 50 kcal
• Cinnamon Stick 2 g · 5 kcal
• Allspice Berries 1 g · 3 kcal
• Cloves 1 g · 2 kcal
• Black Peppercorns 2 g · 8 kcal
• Water 1500 g · 0 kcal

👨‍🍳 Instructions

1. Place turkey pieces in a large pot, cover with water, and simmer until tender, about 60-80 minutes; skim any foam. Remove turkey, reserve broth, and set turkey aside to cool slightly.
2. Toast guajillo, pasilla, allspice, cloves, peppercorns, cinnamon, sesame seeds, and pumpkin seeds in a dry pan until fragrant. Set aside.
3. Roast tomatoes, tomatillos, red bell pepper, garlic, and onion in the same pan until charred and soft. Soak dried chiles in hot water for 20 minutes to soften.
4. Combine roasted ingredients, softened chiles (stems removed), fresh cilantro, yerba buena, and achiote paste in a blender. Add some reserved turkey broth and blend until smooth, creating the recado (sauce).
5. Strain the recado through a fine-mesh sieve into the pot with the reserved turkey broth, pressing solids to extract all liquid. Bring to a simmer.
6. Debone and shred the turkey meat. Add the shredded turkey back to the simmering sauce. Season with salt to taste.
7. Serve Kak'ik hot, typically garnished with fresh cilantro and often accompanied by white rice and tamalitos.