Crispy Peruvian Cuy Chactado

local_grocery_store Ingredients

• 2 guinea pig, cleaned and quartered
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 tsp dried oregano
• 2 tbsp aji panca paste
• 1 cup cornmeal
• 1/2 cup vegetable oil
• 1 lime, cut into wedges
• 4 potatoes, boiled
• 1 red onion, sliced
• 1 tomato, diced
• 1/4 cup cilantro, chopped
• 1 jalapeno pepper, seeded and minced
• to taste salt

restaurant_menu Method

1. 1.In a large bowl, mix together the garlic, cumin, oregano, and aji panca paste. Add the guinea pig pieces and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.
2. 2.Remove the guinea pig from the marinade and shake off any excess. Dredge each piece in the cornmeal, shaking off any excess.
3. 3.Heat the vegetable oil in a large skillet over medium-high heat. Add the guinea pig pieces and cook until crispy and golden brown, about 5 minutes per side. Drain on paper towels.
4. 4.In a small bowl, mix together the red onion, tomato, cilantro, jalapeno pepper, and salt to make the salsa criolla.
5. 5.Serve the cuy chactado hot with boiled potatoes, salsa criolla, and lime wedges on the side.

lightbulb_outline Tips

• chevron_rightIf you can't find aji panca paste, you can substitute with aji amarillo paste or another chili paste of your choice.
• chevron_rightMake sure to clean the guinea pig thoroughly before cooking, removing any excess fat or organs.
• chevron_rightFor an even crispier crust, you can double-coat the guinea pig by dipping it in egg before dredging in the cornmeal.