Directions

1. Cut the turkey into serving-size pieces and place them in a pot. Pour enough water to cover the turkey pieces, and add salt, one garlic head, cilantro, and mint leaves.
2. Bring the pot to a boil and simmer for 45 minutes until tender. Remove the meat to keep it from overcooking, and reserve the broth.
3. While the turkey is cooking, start on the recado sauce. Char the squash seeds, sesame seeds, and black peppers. Set aside.
4. Roast the tomatoes, tomatillos, onion, garlic, and sweet pepper over the grill or in a dry skillet on the stove. Remove and set aside.
5. Next, carefully remove the seeds from the dried ancho and pasilla peppers and char in the same skillet. Again, be cautious not to burn them.
6. In a blender, combine the seeds, roasted vegetables, and chiles and process until you get a velvety puree. Add a bit of reserved turkey broth (as needed to make a smooth but still pasty sauce).
7. Add annatto, chipotle powder, salt, and pepper, and process once more. If you like, put it through a strainer to remove any remaining seeds or peels.
8. Add the recado puree and the turkey in a pot. Bring to a simmering boil until the soup is thickened (about 10-15 minutes).
9. Add a little of the broth if the Kak’ik soup is too thick. Salt and pepper to taste.
10. Serve the soup in a deep bowl with big chunks of turkey. Finally, sprinkle chopped cilantro and mint before serving.