Cuy Chactado
Cuy chactado is another traditional dish recommend to try while in Peru. (Full disclosure: We haven’t tried it. Somehow, Miro and I can’t get over eating a former pet, but it’s a national favorite, so I thought I’d list it here. ) Cuy was believed that this cuisine originated from the Antiplano region. This dish is a guinea pig which I suspect tastes EXACTLY like chicken or rabbit. It’s usually offered barbecued or baked and served with hot sauce. It’s traditionally served on special occasions here in Peru, so let’s party.
This consists of a whole fried cuy in abundant oil, accompanied with boiled potatoes, salad and roasted or boiled corn. The texture of the skin is crispy and very tender meat, which is highly appreciated by consumers. Generally, usually it accompanies other cold dishes.
Ingredients
- A whole cuy
- 200g. cornmeal
- 500 ml of vegetable oil
- 3 cloves garlic
- Cumin
- Pepper
- Iodized salt
- Lemon
Preparation
Wash the guinea pig with lemon water and then passed through the body, inside and out. Let stand an hour and then rinse it and let it dry for two hours.
Grinds beans roasted white corn with salt until the 100 grams required.
In a table and aided by a stone or mortar, grind the garlic with the salt, pepper and cumin.
Once dry the meat, season it proceeds with the mixture and then passes the dam previously sifted flour corn.
Heat the oil and quickly fry the dam, covering well; once golden on both sides, aside on absorbent paper.
Serve the dish accompanied by boiled potatoes browned, salads or garnish of your choice.
