Arequipeñan fried cuy is a typical dish of Peruvian cuisine, specifically from the highlands of the country. This delicious meal can be enjoyed throughout the Peruvian highlands.
Fried cuy is an emblematic dish of Peruvian cooking, especially from the mountainous regions of the country. Its origins are disputed between the provinces of Arequipa, Ayacucho, and Huancavelica, and it is appreciated throughout the Peruvian highlands.
Feel encouraged to prepare it at home and surprise your loved ones with your culinary skills!
Arequipeñan Fried Cuy
Ingredients
1 Whole cuy
200 grams of Cornstarch
500 milliliters of Vegetable oil
3 Garlic cloves
Cumin
1 pinch of Pepper
Iodized salt
Lemon
Preparation
Step 1 : To prepare this recipe, it is important to start by washing the cuy with water and then rubbing lemon all over its body, both inside and out.
Step 2 : Let it rest for one hour, then rinse and allow it to dry for two hours.
Step 3 : Next, grind the toasted white corn kernels with salt until you obtain the 100 grams needed.
Step 4 : On a cutting board and with the help of a mortar, grind the garlic cloves with salt, pepper, and cumin.
Step 5 : Once the meat is dry, season it with the previous mixture and then coat it with sifted cornstarch.
Step 6 : Heat the oil and fry the cuy immediately, making sure to cover it properly.
Step 7 : When both sides are golden, drain on absorbent paper.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
