Kak'ik (Guatemalan Spiced Turkey Soup)

Instructions

1. Put the turkey, half of the onion, 2 of the garlic cloves, the salt and the water in a large pot. Bring to a boil, skim, then simmer for 60 minutes until the turkey is very tender.
2. Meanwhile, char the tomatoes, bell pepper and the remaining onion and garlic in a dry skillet or under a hot broiler for about 10 minutes, until blistered.
3. Toast the dried chilies for 30 seconds per side, then soak them in hot water for 15 minutes and drain.
4. Blend the charred vegetables, chilies, achiote, half of the cilantro, the pepper and 500 ml (2 cups) of the turkey broth until smooth.
5. Heat the oil in a pot, add the sauce and cook for 8 minutes, stirring, until it deepens in color.
6. Lift the turkey out of the broth and strain the broth into a clean pot. Stir in the sauce, tie the remaining cilantro into a bundle, add it and simmer for 30 minutes.
7. Return the turkey to the pot and simmer for 10 minutes. Remove the cilantro bundle, adjust the salt and pepper, and serve in bowls with a piece of turkey, fresh cilantro, rice and lime.

Tips

• Chicken thighs work if turkey is hard to find. Shorten the first simmer to 30 minutes.
• Alta Verapaz cooks use a local smoky chili that is rare abroad. The dried chipotle in this recipe stands in for it. For more smokiness, add smoked paprika a little at a time.