Kak’ik

Step by stepInstructions

1. Toast the dried chiles in a dry skillet for a few seconds until fragrant, then soak them in hot water for 15 minutes.
2. Blend the chiles with the tomatoes, onion, garlic, achiote, oregano, and half the cilantro and mint, using a little soaking water to make a smooth recado.
3. Season the turkey with salt and brown it in oil in a large pot.
4. Add the recado and cook for 5 minutes, stirring, until it darkens and smells toasted.
5. Pour in the water or broth, bring to a boil, then reduce to a gentle simmer and cook, covered, for 1 1/2 hours, until the meat is very tender.
6. Stir in the remaining cilantro and mint and simmer for 10 minutes more; adjust the salt.
7. Serve in deep bowls with white rice, warm tortillas, and a side of toasted chile for those who want extra heat.