Kak’ik (Red Chile)

By Carlos Izaguirre

Yields 8 Servings

Kak'ik (Red Chile) Photos


Turkey bones
2 pounds turkey
3 Roma tomatoes
4 ounces tomatillos
2 guaque chilis (guajillo)
1 pasilla chili
1 red bell pepper
6 garlic cloves
1 medium onion
3 onion stalks
4 cilantro sprigs
10 mint sprigs
1⁄2 ounce sesame seeds
4 allspice berries
1⁄4 teaspoon black pepper
1 ounce pumpkin seeds
1 teaspoon salt
2 teaspoons cobanero chili powder


Cook the turkey bones (or the turkey, if not cooked) with 1 teaspoon of salt, the onion stalks, mint, and cilantro. Make sure the water covers the meat, as it has to boil and some will evaporate.

To make the red sauce, first toast the pumpkin seeds, the sesame seeds, and the allspice.

Next, roast all the chilis (guaque, pasilla, red pepper), garlic, onion, tomato, and tomatillo.

Dry grind all the vegetables using a grindstone, or blend with a small amount of the turkey stock. Strain the sauce.

Remove the onion stalks, mint, and cilantro from the stock. Add the red sauce and turkey meat (if previously cooked).

Boil for 10 minutes and season with achiote and cobanero chili to taste.


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