From the Andes: A Daring & Garlicky Fried Guinea Pig (Cuy al Ajillo)
Details
A crispy, golden-fried delicacy from the Peruvian highlands, packed with a punch of garlic and spice.
Ingredients
For the Salsa Criolla:*
Instructions
Marinate the Cuy
In a bowl, create a marinade by mixing the minced garlic, ají panca paste, ají amarillo paste, cumin, salt, and pepper. Thoroughly rub this mixture all over the guinea pig pieces, ensuring they are well-coated. Let it marinate for at least one hour, though two hours is recommended for a deeper flavor.
Prepare for Frying
Once marinated, dredge the guinea pig pieces in flour or cornmeal, shaking off any excess.
Fry the Cuy
Heat a generous amount of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Carefully place the guinea pig pieces in the hot oil. Fry for about 10-15 minutes, turning occasionally, until the skin is golden brown and crispy on all sides. Some recipes suggest placing a weight on top to ensure the skin becomes uniformly crisp.
Sauté the Potatoes
Once the cuy is cooked, remove it from the pan and let it rest on a paper towel-lined plate. In the same pan, using the flavorful remaining oil, briefly sauté the boiled potato slices until they are lightly golden.
Make the Salsa Criolla
While the cuy is resting, prepare the salsa. In a small bowl, combine the sliced red onion, diced tomato, chopped cilantro, and lime juice. Season with salt and mix well.
Serve
Arrange the fried cuy on a platter alongside the sautéed potatoes, a generous portion of white rice, and corn on the cob. Serve immediately with the fresh Salsa Criolla on the side.
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