Kaq'ik
Kaq'ik was a real hit with my family, they love tomato based soups so I thought this would be well received and it was.
So far Guatemala on our Eating Around the World adventure has been a true hit. I'm loving how the cooking methods differ around the world, I'm loving the new flavours we get to try, I'm learning something new each time I make something from a different country.
As I could not but Achiote Paste I had to make it. To make Achiote Paste substitute: mix together
1 1/2 tablespoons ground paprika
1 tablespoon white vinegar
3/4 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon ground cumin
As I also could not buy all the chillies listed, so I had to substitute. Cobán chillies can be substituted by cayenne pepper. Cayenne pepper is also quite hot, so add it little by little and test the flavor as you go along. All other chillies, just spice it up to how you like it, for instance I used a fresh jalapeno instead of the pasa chilli. The flavour might not be the same, but it is still delicious.
If your looking for a tasty, spicy tomato soup, try this one, we loved it, hope you do to.
So far Guatemala on our Eating Around the World adventure has been a true hit. I'm loving how the cooking methods differ around the world, I'm loving the new flavours we get to try, I'm learning something new each time I make something from a different country.
As I could not but Achiote Paste I had to make it. To make Achiote Paste substitute: mix together
1 1/2 tablespoons ground paprika
1 tablespoon white vinegar
3/4 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon ground cumin
As I also could not buy all the chillies listed, so I had to substitute. Cobán chillies can be substituted by cayenne pepper. Cayenne pepper is also quite hot, so add it little by little and test the flavor as you go along. All other chillies, just spice it up to how you like it, for instance I used a fresh jalapeno instead of the pasa chilli. The flavour might not be the same, but it is still delicious.
If your looking for a tasty, spicy tomato soup, try this one, we loved it, hope you do to.
Recipe
Recipe adapted from www.thefoodieskitchen.com
Serves 6
7 tomatoes (leave them whole)
225g tomatilloes (leave them whole), use tinned if you can't buy fresh
1 large onion, quartered
2 ½ large red capsicums, opened and seeded
1 dried pasa chili, opened and seeded
6 dried cobán chilies or 1 teaspoon cayenne pepper
1 garlic head, garlic cloves peeled and separated
1 tablespoon achiote paste
1 bunch shallots
1 bunch fresh coriander
1.3kg turkey legs (about 3 turkey legs)
4 cups chicken stock
Cooked rice to serve on the side
Serves 6
7 tomatoes (leave them whole)
225g tomatilloes (leave them whole), use tinned if you can't buy fresh
1 large onion, quartered
2 ½ large red capsicums, opened and seeded
1 dried pasa chili, opened and seeded
6 dried cobán chilies or 1 teaspoon cayenne pepper
1 garlic head, garlic cloves peeled and separated
1 tablespoon achiote paste
1 bunch shallots
1 bunch fresh coriander
1.3kg turkey legs (about 3 turkey legs)
4 cups chicken stock
Cooked rice to serve on the side
First, you will make the red sauce: Turn your oven grill to high.
Place tomatoes, tomatillo, onion, capsicums, garlic, and all chilies on a baking tray that has been covered with foil. (this is just to make clean up easier).
Grill the vegetables for about 3 minutes. Keep an eye on them so your chilies don’t burn. After about 3 minutes, remove the chilies from the oven so the rest of the vegetables can continue to brown.
As soon as you see their skins begin to char, remove from the oven.
Put all the ingredients and the chilies in the blender. Start by pulsing it, and help yourself by smashing everything in with a wooden spoon (turn off the blender when you’re sticking the spoon in). The liquid from the tomatoes will make it all come together. If you need to add a little liquid, add about ½ cup of chicken stock. Add achiote and give it another blend.
Set aside, until needed.
Place tomatoes, tomatillo, onion, capsicums, garlic, and all chilies on a baking tray that has been covered with foil. (this is just to make clean up easier).
Grill the vegetables for about 3 minutes. Keep an eye on them so your chilies don’t burn. After about 3 minutes, remove the chilies from the oven so the rest of the vegetables can continue to brown.
As soon as you see their skins begin to char, remove from the oven.
Put all the ingredients and the chilies in the blender. Start by pulsing it, and help yourself by smashing everything in with a wooden spoon (turn off the blender when you’re sticking the spoon in). The liquid from the tomatoes will make it all come together. If you need to add a little liquid, add about ½ cup of chicken stock. Add achiote and give it another blend.
Set aside, until needed.
In a separate large pot:
Place turkey legs and chicken stock with enough water to just cover them, add about 1 teaspoon of salt and 2 garlic cloves. Put the lid on the pot to let it cook for about 1 hour and the turkey is tender. Halfway through the cooking process, add shallots and half of the coriander to the pot. These will be removed later, so don’t bother chopping it.
When the turkey is cooked, remove the shallots and coriander as well as the legs from the broth and remove the meat from the bones (this step is optional, traditionally, a whole leg is served in a bowl, but it’s much easier to eat the soup with the meat off the bone — and off the bone it serves more people.)
Return the turkey meat to pot, add the red sauce, and stir well. Add half of the chopped coriander, bring to a boil, reduce heat to medium low, and then cook for another 30 minutes. Check for seasoning and add more salt and pepper if you like.
Serve in bowls garnished with coriander. Serve with white rice.
Place turkey legs and chicken stock with enough water to just cover them, add about 1 teaspoon of salt and 2 garlic cloves. Put the lid on the pot to let it cook for about 1 hour and the turkey is tender. Halfway through the cooking process, add shallots and half of the coriander to the pot. These will be removed later, so don’t bother chopping it.
When the turkey is cooked, remove the shallots and coriander as well as the legs from the broth and remove the meat from the bones (this step is optional, traditionally, a whole leg is served in a bowl, but it’s much easier to eat the soup with the meat off the bone — and off the bone it serves more people.)
Return the turkey meat to pot, add the red sauce, and stir well. Add half of the chopped coriander, bring to a boil, reduce heat to medium low, and then cook for another 30 minutes. Check for seasoning and add more salt and pepper if you like.
Serve in bowls garnished with coriander. Serve with white rice.
Enjoy!
