Peruvian Cuy Chactado

local_grocery_store Ingredients

• 1 guinea pig, cleaned and flattened
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 tsp dried oregano
• 1/4 cup white vinegar
• 4 potatoes, peeled and sliced into rounds
• 1 cup vegetable oil, for frying
• 1 red onion, finely chopped
• 2 tbsp aji amarillo paste
• 1 lime, juiced
• to taste salt

restaurant_menu Method

1. 1.In a small bowl, mix together the garlic, cumin, oregano, and vinegar. Rub the mixture all over the guinea pig, making sure to get into all the crevices. Let marinate for at least 30 minutes, or overnight in the fridge.
2. 2.Heat the vegetable oil in a large skillet over medium-high heat. Add the flattened guinea pig and fry until crispy and golden brown, about 10-12 minutes per side. Remove from the skillet and let rest on a paper towel-lined plate.
3. 3.In the same skillet, fry the sliced potatoes until crispy and golden brown, about 5-7 minutes per side. Remove from the skillet and let rest on a paper towel-lined plate.
4. 4.In a small bowl, mix together the chopped red onion, aji amarillo paste, lime juice, and salt to taste. Serve the guinea pig and potatoes with the spicy salsa on the side.

lightbulb_outline Tips

• chevron_rightBe sure to clean the guinea pig thoroughly before cooking. You can ask your butcher to do this for you.
• chevron_rightIf you can't find aji amarillo paste, you can substitute with another spicy pepper paste.
• chevron_rightThis dish pairs well with a cold beer or a Pisco Sour.