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The Hirshon Spicy Guatemalan Turkey Soup - Kak'ik

The Hirshon Spicy Guatemalan Turkey Soup – Kak’ik


  • Author: The Generalissimo

Ingredients

Units Scale
  • 6 lbs. turkey parts (preferably all legs)
  • 2 1/2 lb. whole chicken
  • 2 lbs. beef rib
  • 3 lbs. heirloom tomatoes, halved lengthwise
  • 1 lb. husked tomatillos, halved lengthwise
  • 5 large onions
  • 4 heads garlic
  • 2 jalapeño chili peppers, split lengthwise
  • 1 dried whole guajillo chili pepper, minced finely
  • 1/8 cup achiote paste
  • ***
  • For bouquet garni:
  • 15 sprigs cilantro
  • 10 sprigs peppermint
  • 10 leaves culantro (if unavailable, use cilantro)
  • ***
  • For ‘spicy kick’:
  • 3 tsp. cobanero chili powder
  • 3 tsp. hot meat stock
  • 1 tsp. finely-chopped onion
  • Juice of 1/2 lemon
  • Kosher salt to taste

Instructions

  1. Cook the hen in a pressure cooker with a head of onion halved lengthwise, a head of garlic halved lengthwise and salt to taste. Strain and reserve the broth, pick over the meat, cut into small pieces and reserve and also remove the fat.
  2. Separately, cook the rib with enough water to cover in a pressure cooker with a head of onion (halved lengthwise), a head of garlic (peeled and halved lengthwise) and kosher salt to taste. Strain and reserve the broth, pick over the meat, cut into small pieces and reserve and also remove the fat.
  3. To start, the tomato, tomatillos, fresh and dried chilies, 1 head of peeled garlic and 2 peeled onions are first roasted. Once roasted, they are liquefied in a blender and strained. Reserve.
  4. In a large pot, place the chicken and beef broths. Add more water, a peeled head of garlic (peeled and halved lengthwise), a whole onion (halved lengthwise) and the cut turkey pieces.
  5. Let it boil for 10 minutes and add the liquified, reserved tomato mixture plus the achiote paste. Boil for 10 more minutes. If desired, you can also add the picked-over chicken and beef rib meat that were cooked to make the broths.
  6. Prepare a bouquet garni with the cilantro, mint and culantro, tying it up with cotton thread or butchers twine. Place it in the broth and boil for five more minutes. Add ‘spicy kick’ mixture at same time. Remove bouquet garni and serve immediately.
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