Peruvian Cuy Chactado
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- Serves 4
- Cooks in 60 mins (30m prep + 30m cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
cuy chajtado peruvian
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large bowl, mix together the garlic, cumin, and aji panca paste. Add the guinea pig quarters and toss to coat.
- 2.Heat the vegetable oil in a large skillet over medium-high heat. Add the guinea pig quarters and cook for 10-12 minutes on each side, until crispy and golden brown.
- 3.Meanwhile, make the salsa criolla by combining the red onion, lime juice, and cilantro in a small bowl. Season with salt to taste.
- 4.To make the huancaina sauce, blend together the queso fresco, aji amarillo paste, evaporated milk, and salt until smooth.
- 5.Serve the cuy chactado hot with the salsa criolla and huancaina sauce on the side.
lightbulb_outline Tips
- If you can't find guinea pig, you can substitute with rabbit or chicken. Make sure to adjust the cooking time accordingly.
- Aji panca and aji amarillo pastes can be found in most Latin American grocery stores or online.
- The huancaina sauce can be made ahead of time and stored in the refrigerator for up to a week.