Cuy Chactado
Fried guinea pig.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Prep the meat: Wash the butterflied guinea pig thoroughly and pat completely dry.
- 2
Marinate: Rub the meat inside and out with a mixture of minced garlic, aji panca paste, cumin, and generous salt. Let it rest for at least 2 hours.
- 3
Coat: Dredge the entire guinea pig in cornmeal, shaking off the excess to ensure a thin, crispy crust.
- 4
Prepare the oil: Heat the vegetable oil in a large, deep skillet or wok to 350°F (175°C).
- 5
Fry under weight (chactado): Place the meat skin-side down in the hot oil. Immediately place a heavy stone or cast-iron press over it to keep it flat. Fry for 10-15 minutes per side until the skin is blistered, deeply browned, and shatteringly crisp.
- 6
Serve: Drain on paper towels and serve whole alongside potatoes and a spicy salsa criolla.
Plan it in Listahan
Add Cuy Chactado to your week, check it against your household's allergens, and build the shopping list automatically.