Guatemalan Kak’ik

Kak’ik is a turkey broth originally from Cobán, Alta Verapaz, seasoned with achiote and dried chiles, declared Intangible Cultural Heritage of the Nation in 2007.

It’s one of the most emblematic dishes of Q’eqchi’ culture, with a characteristic reddish color and deep flavor that sets it apart from other Guatemalan broths.

Guatemalan Kak’ik

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• Prep Time: 40 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 40 minutes
• Yield: 6 servings
• Category: Main Course
• Cuisine: Guatemalan

Print Recipe

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Ingredients

• 1.5 kg of turkey or chicken, in pieces (about 3.3 lb)
• 3 of guaque chiles, toasted and soaked
• 2 of pasilla chiles, toasted and soaked
• 3 of tomatoes, roasted
• 4 of tomatillos (miltomate), roasted
• 1 of onion, roasted
• 3 cloves of garlic, roasted
• 1 tablespoon of achiote (annatto)
• 1 sprig of cilantro (culantro)
• 1 sprig of hoja santa (optional) (optional)
• to taste of salt
• to taste of cobanero chile, to serve (optional)

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Instructions

1. Cook the turkey, boil the turkey pieces in salted water until tender, reserving the broth.
2. Prepare the chiles, lightly toast the guaque and pasilla chiles and soak them in hot water until softened.
3. Roast the vegetables, roast the tomatoes, tomatillos, onion, and garlic on a griddle until browned.
4. Blend the sauce, blend the soaked chiles, roasted vegetables, and achiote with a little broth until you get a smooth sauce.
5. Cook the broth, pour the blended sauce into the pot with the turkey and broth, and cook over medium heat for about 20 minutes.
6. Add aromatics, add the cilantro and hoja santa, and let cook a few more minutes so the flavors blend.
7. Adjust seasoning, correct the salt to taste.
8. Serve, serve hot, with white rice, small tamales, and cobanero chile on the side.

Tips for getting it right

• Achiote is what gives kak’ik its characteristic reddish color; it shouldn’t be left out.
• Toasting the chiles carefully, without burning them, keeps the broth from turning bitter.
• The cilantro (culantro) is added toward the end of cooking to preserve its aroma.
• Cobanero chile is served on the side so each diner can adjust the heat to their taste.

Traditional variations

• Kak’ik has been declared Intangible Cultural Heritage of the Guatemalan Nation since 2007.
• It’s traditionally made with home-raised turkey, though today it’s also commonly made with chicken.

How to serve

Kak’ik is served hot, in a deep bowl, with white rice and small corn tamales.

It’s one of the most representative dishes of Q’eqchi’ culture from Cobán, Alta Verapaz.

Recommended sides

• White rice
• Small corn tamales

Did you know?

Kak’ik was declared Intangible Cultural Heritage of the Nation through Ministerial Agreement 801-2007.

Its name comes from the Q’eqchi’ language and refers directly to the turkey, the central ingredient of this broth.