Kak'ik

Ingredients

Quantities for 6 servings.

• 2 kg Turkey, in pieces, on the bone
• 6 piece Guajillo chillies
• 3 piece Cobanero chillies
• 500 g Tomatoes
• 200 g Tomatillos
• 2 piece Onions
• 6 clove Garlic
• 1 tbsp Coriander seeds
• 1 tbsp Achiote
• 1 tsp Mace
• 30 g Samat or coriander
• 20 g Mint
• 6 piece Corn tamalitos, to serve
• to taste Salt

Method

1. Simmer the turkey with an onion in three litres of water for ninety minutes, skimming.
2. Seed the chillies and char them on a dry pan for ten seconds a side.
3. Char the tomatoes, tomatillos, onion and garlic on the same pan until blackened in patches.
4. Toast the coriander, achiote and mace on a dry pan until fragrant.
5. Blend everything with two ladles of the broth to a smooth red mass.
6. Strain the mass through a sieve into the pot with the turkey and cook twenty-five minutes.
7. Add the samat and mint for the last five minutes and serve with corn tamalitos.