-
1
Place the bone-in turkey pieces in a large pot and cover with cold water. Bring to a simmer and skim the surface thoroughly. Continue to simmer over a moderate flame, maintaining a gentle movement in the broth — the bones must be present throughout; they are the structural source of the broth's body. The broth is ready when it is deeply coloured and the meat yields at the joint with light pressure.
-
2
Meanwhile, toast the guaque and pasa chiles in a dry pan over a moderate flame, turning once, until they darken slightly and release their scent — a dry, smoky fragrance without the acrid note of burning. Remove promptly. Stem and seed the chiles, then soak in hot water until fully supple.
-
3
Blend the soaked chiles with the tomatillos, achiote paste, and ground cacao until a smooth, deep-red paste is formed. The colour should be an opaque brick-red; the cacao is present not for sweetness or chocolate character but for bitter depth — its omission leaves the broth flat and one-dimensional. This is the step upon which the dish lives or dies: the balance of guaque heat, achiote earthiness, and cacao bitterness must be established here, before the paste meets the broth.
-
4
Pass or stir the blended red paste into the simmering turkey broth and combine thoroughly. Continue to simmer until the paste is fully incorporated and the broth carries a uniform, dense red colour with no pale streaks visible at the surface.
-
5
Taste the broth for salt and for the characteristic heat of the guaque chile — it should be present and clear, not masked. Adjust salt. The broth should carry earthiness, mild heat, and a finishing bitterness from the cacao.
-
6
To serve in the ritual sequence: ladle the red broth alone into bowls as a first course. Follow with the turkey pieces on a separate plate or in a second serving of broth. Scatter the fresh mint and cúbit over the meat and broth only at the moment of service — neither herb is cooked. Fresh corn tortillas accompany.