The Cuy Chactado is an exotic typical dish, originated in the Cajamarca region and popularized in Arequipa. This entry is based on the guinea pig, a widespread animal in the world that is particularly common in Peru. Do you want to prepare something typical and at the same time different from our gastronomy? Then let’s cook!
How to Prepare Chactado Guinea Pig
This dish, from the Peruvian Andes, bears in its name the “chactado” refers to the way of cooking a food pressed under the weight of a stone. It is a highly prized and respected dish in some regions of Peru for its high nutritional and cultural value.
|🔪 Prep Time||20 minutes|
|🍲 Cook Time||20 minutes|
|⏲️ Total Time||40 minutes|
|🍽️ Servings||1 serving|
|🔥 Calories||160 calories|
- 1 whole guinea pig gutted
- 1 cup of chicha de jora
- 1/4 cup of ground panca pepper
- 1 teaspoon of oregano
- 1 teaspoon minced mint
- 1 lemon
- Salt to taste
- 1 cup of oil
- To start, mix the chicha de jora, ground panca chili, salt, oregano, lemon juice, and minced mint in a bowl. With this you will get a delicious dressing.
- Put the guinea pig in the bowl and let it macerate in this preparation for at least two hours.
- Subsequently, heat the cup of oil in a pot or large frying pan. Take the guinea pig to fry when the temperature is very high.
- Cook until browned on both sides. The guinea pig should be fried extended so that the cooking is uniform and that crispy texture is obtained.
- Remove from the pan and voila. It’s time to serve!
We invite you to read these 3 recommendations for the greatest enjoyment of the recipe. Do not miss it!
Tips and tricks
- You can serve your Cuy Chactado accompanied by French fries, yuccas, corn and Creole salad.
- The ideal would be to leave it in the macerate from the night before so that it better absorbs all the flavors.
- Due to its texture and the type of cooking, the Cuy Chactado goes very well with any dressing. In fact, it combines perfectly with a spicy touch.