Picante de cuy Guinea Pig

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Description:

Cuy or guinea pig, has been an important staple of andean people, rich in calories and protein, it form a nutritious part of the Andean diet. Since cuy is not accessible in the U.S. you can substitute pork loin, or chop, or rabbit loins.

Prep:

1 hours

Servings:

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Submitted by:

Julio-Cesar

Ingredients

cuys

Tbsp garlic paste

yellow potatoes (starchy kind) cut into disks

Tbsp of aji panca paste

Salt, pepper and cumin

Directions

Season the cuys on both sides with salt, pepper and cumin. Sear them on a pan at high heat weighing the meat down with a brick so it wonât curve until golden brown on both sides.

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Cook the potatoes in a pot of salted water until tender. Reserve a cup of this liquid. In the same pan that you used to sear the cut, sweat the aji panca and garlic at low heat, do not let them burn. Add the reserved liquid to make a broth.

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On a bowl place the potatoes in the middle, pour some of the broth and put the cuy on top. Serve with salsa criolla.

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