Picante de Cuy with Aji Amarillo Sauce

Ingredients

• 2 guinea pigs, cleaned and dressed 2 guinea pigs, cleaned and dressed
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 Aji Amarillo peppers, deseeded and finely chopped 4 Aji Amarillo peppers, deseeded and finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, peeled and diced 2 tomatoes, peeled and diced
• 1 cup chicken broth 1 cup chicken broth
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine minced garlic, cumin powder, paprika, dried oregano, salt, and pepper.
3. 3.
   Rub the spice mixture all over the guinea pigs, ensuring they are evenly coated.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat. Sear the guinea pigs on all sides until golden brown.
5. 5.
   Transfer the guinea pigs to a roasting pan and roast in the preheated oven for about 1 hour or until the meat is tender and cooked through.
6. 6.
   In the same skillet, add chopped onions and sauté until translucent.
7. 7.
   Add Aji Amarillo peppers and minced garlic, and cook for another 2 minutes.
8. 8.
   Stir in diced tomatoes and cook until they soften.
9. 9.
   Pour in chicken broth, white vinegar, and sugar. Season with salt and pepper to taste.
10. 10.
    Simmer the sauce for about 15 minutes until it thickens slightly.
11. 11.
    Remove the guinea pigs from the oven and let them rest for a few minutes.
12. 12.
    Serve the roasted guinea pigs with the Aji Amarillo sauce on the side. Garnish with fresh cilantro.

Treat your ingredients with care...

• Guinea pig — Ensure that the guinea pigs are properly cleaned and dressed before marinating and cooking. If guinea pig is not available, you can substitute it with rabbit or chicken.
• Aji Amarillo peppers — Use gloves when handling the peppers as they can be quite spicy. If Aji Amarillo peppers are not available, you can use a combination of yellow bell peppers and a small amount of habanero pepper for heat.

Tips & Tricks

• Marinate the guinea pig overnight for even more flavor.
• Serve with traditional Peruvian sides like boiled potatoes and white corn.
• Adjust the spiciness of the Aji Amarillo sauce by adding more or fewer peppers.
• For a smoky flavor, you can grill the guinea pig instead of roasting it.
• Leftover Picante de Cuy can be used as a filling for empanadas or sandwiches.

Serving advice

Serve the Picante de Cuy on a large platter, garnished with fresh cilantro. Accompany it with boiled potatoes and white corn on the side. Provide the Aji Amarillo sauce in a separate bowl for dipping or drizzling over the meat.

Presentation advice

Arrange the roasted guinea pigs on the platter with the Aji Amarillo sauce placed in the center. Sprinkle fresh cilantro over the meat for a pop of color. Serve the boiled potatoes and white corn in separate bowls or on the side of the platter.