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Authentic Picante de cuy Recipe
Cusco Region, Peru
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Picante de cuy is an ancient Andean dish that is nowadays present in all of Peru and can be prepared in a myriad of different ways. The main ingredient is cuy, a guinea pig, which is shallow-fried until crispy yet tender. After cuy is fried, a spicy sauce is prepared next, typically consisting of garlic, ají peppers, oil, and salt. The cuy is returned to the sauce and served with boiled potatoes and salsa criolla. However, some recipes add boiled potatoes to the sauce, in which case the dish is usually served with white rice. Depending on the region, the dish will also have cumin, Chinese onions, peanuts, the heart and liver of the guinea pig, broth, oregano, raisins, olives, mint, and pisco as ingredients. As far as serving, apart from potatoes and rice, mote de trigo, a type of wheat berry, also often accompanies the dish.
Serve With
Cooking tips
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prepping the guinea pig
The guinea pig should be well-cleaned and cut into pieces. Usually, it is cut into four pieces. First, in two, by cutting along the spine, and then each half is cut in half. Some leave the guinea whole or cut it only in half, but that's the case with smaller ones. -
pre-boiling the guinea pig
If the meat is tougher or if you'd like extra tender meat, it's best to pre-boil the guinea pig before frying. The meat should be fully cooked, and use the broth to make the sauce. -
frying the guinea pig
The guinea pig should be shallow-fried, meaning the oil should reach halfway up the meat. -
the sauce
Usually, the sauce is prepared by frying garlic and ají peppers in some oil left from frying the guinea pigs. Boiled potatoes can be added to the sauce, as well as some other ingredients and seasonings, such as cumin, peanuts, breadcrumbs, and Chinese onions. All the ingredients for the sauce are typically ground into a paste and then used for preparing the sauce. Some, like peanuts and guinea pig'... Read more -
serving
Typically, picante de cuy is served with boiled potatoes and salsa criolla, although white rice and mote de trigo, a type of wheat berry, are also typical side dishes.
Recipe variations
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Picante de Cuy Ancashino
Ready in 1h 30minThe following is the traditional Áncash-style picante de cuy recipe. Unlike the more classic picante de cuy, here, the meat is part fried and part cooked. Also, the sauce is enhanced with some pisco and thickened with bread. The dish should be served with crispy cuy skin, parboiled potatoes, and Serrano cheese.
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Picante de Cuy
Ready in 1h 30minThe following is the classic picante de cuy recipe. It's a simple dish where guinea pig pieces are seasoned with salt and garlic and then fried until golden. The meat is paired with boiled potatoes and spiced with yellow ají pepper for a little heat. When done, the meal is served with a side of white rice. The recipe is adapted from the Perú Travel, Peru's official tourism website.
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Huánuco-style Picante de Cuy
The following picante de cuy recipe is typical of the city of Huánuco in central Peru. The guinea pig is fried until it's perfectly crispy and then simmered in a robust sauce made from a blend of guinea liver and heart, peanuts, a mixture of ají panca and mirasol chilies, and Chinese onions. Serve with boiled yellow potatoes or white rice.
Picante de Cuy Ancashino
PREP 45min
COOK 45min
READY IN 1h 30min
The following is the traditional Áncash-style picante de cuy recipe. Unlike the more classic picante de cuy, here, the meat is part fried and part cooked. Also, the sauce is enhanced with some pisco and thickened with bread. The dish should be served with crispy cuy skin, parboiled potatoes, and Serrano cheese.
Ingredients
2 onions, chopped
5 garlic cloves, minced
2 tbsp ground mirasol chili
2 tbsp chopped mint
120 ml (1/2 cup) pisco
4 guinea pigs, cleaned and cut into pieces (2-4 pieces)
1 L (4 cups) chicken broth
2 breads, ground
150g (5.3 oz) Serrano cheese
4 yellow potatoes, parboiled, cut in half
2 tbsp mint leaves
oil
salt
pepper
Preparation
Step 1/9
Sauté onion, garlic, and chili peppers in oil over low heat for ten minutes. Season with salt and pepper.
Step 2/9
Sauté for another minute and add the chopped mint. Pour in pisco; let the alcohol evaporate.
Step 3/9
Arrange the guinea pig skin side down in the pan. Let it cook over medium heat for about 10 minutes.
Step 4/9
Turn the meat over, pour in 240 ml (1 cup) chicken broth and cook for 10 minutes.
Step 5/9
Remove the guinea pig from the sauce and let it cool.
Step 6/9
Remove the skin and fry the skin in oil over medium heat until crispy.
Step 7/9
Blend the rest of the broth with the bread and add it to the sauce. Cook over low heat until the sauce thickens.
Step 8/9
Adjust the seasoning and return the guinea pig to the pot.
Step 9/9
Serve with the sauce, crispy skin, cheese slices, and parboiled potatoes. Garnish with mint leaves.
Other Variations
-
Picante de Cuy
Ready in 1h 30minThe following is the classic picante de cuy recipe. It's a simple dish where guinea pig pieces are seasoned with salt and garlic and then fried until golden. The meat is paired with boiled potatoes and spiced with yellow ají pepper for a little heat. When done, the meal is served with a side of white rice. The recipe is adapted from the Perú Travel, Peru's official tourism website.
-
Huánuco-style Picante de Cuy
The following picante de cuy recipe is typical of the city of Huánuco in central Peru. The guinea pig is fried until it's perfectly crispy and then simmered in a robust sauce made from a blend of guinea liver and heart, peanuts, a mixture of ají panca and mirasol chilies, and Chinese onions. Serve with boiled yellow potatoes or white rice.
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