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Peruvian Cuy Chactado

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  • Serves 4
  • Cooks in 60 mins (30m prep + 30m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

cuy chajtado peruvian

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large bowl, mix together the garlic, cumin, and aji panca paste. Add the guinea pig quarters and toss to coat.
  2. 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. 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. 4.To make the huancaina sauce, blend together the queso fresco, aji amarillo paste, evaporated milk, and salt until smooth.
  5. 5.Serve the cuy chactado hot with the salsa criolla and huancaina sauce on the side.

lightbulb_outline Tips

  • chevron_rightIf you can't find guinea pig, you can substitute with rabbit or chicken. Make sure to adjust the cooking time accordingly.
  • chevron_rightAji panca and aji amarillo pastes can be found in most Latin American grocery stores or online.
  • chevron_rightThe huancaina sauce can be made ahead of time and stored in the refrigerator for up to a week.