From the Andean mountains
Since cuys are small, recipes call for one per person, unless the meat is cut into smaller portions. Most often, the cuy is split apart and cooked whole, with the head still attached.
A typical recipe for baked or barbequed cuy with a hot sauce:
3 or 4 cuys
50 grams of ground toasted corn, or cornmeal
2 kilos of parboiled potatoes, cut in slices
8 cloves of garlic
6 fresh hot peppers, either red or yellow
½ cup oil
½ cup water
salt, pepper and cumin to taste
Rub the cuys with a mix of the pepper, salt, pepper and cumin and bake. You can also skewer over a barbeque.
Prepare a sauce with the oil, peppers, garlic and cornmeal with the water from the potatoes or broth. Cook a few minutes until the peppers are cooked. When tender, place the meat in a serving dish and spoon the sauce over it. Serve with the boiled potatoes.
Another recipe calls for:
1 teaspoon hot pepper
1 tablespoon pisco (hot sauce)
garlic to taste
6 fresh hot peppers, either red or yellow
1/4 cup oil
salt, pepper to taste Season the cleaned cuys with salt, pepper, hot pepper and pisco. Fry in oil five minutes or until cooked.
Serve with a hot pepper sauce, potatoes, either fried or boiled and a salad of cucumber, tomato, lettuce and onion.
2 lrg animals
2 x red onions, minced
4 x cloves of garlic, minced
2 tsp cumin
1 tsp white pepper
2 tsp of salt
2 Tbsp. water
2 Tbsp. oil
pinch annatto (for coloring)
to rub on before roasting: 2 Tbsp. lard
more annatto coloring
2 x white onions, minced
2 x cloves garlic
healthy pinch of cumin
1 lrg cup. of roasted and grnd coffee
3 1/2 c. lowfat milk
Mix ingredients well and spread over the inside and outside of the animal. Allow to marinate for up to one day to allow flavors to meld. Before roasting, remove excess marinade to avoid scalding. The spit should be inserted into the back part of the animal and exit from the jaw. Once on the stick, tie the front and back feet, stretching out the legs. Put on grill, turning manually. Continue to apply lard to the skin to avoid drying out the meat. The cuy is ready when the skin is close to bursting. Serve with boiled potatoes sprinkled with coriander, chilies, and the peanut sauce. If your community is especially progressive, rice may be substituted for the potatoes.
Peanut Dipping Sauce: Fry onions till golden, then add in other ingredients. Cook at low heat for at least half an hour.
fibbing cuy (so called because the Peruvian cook couldn’t find cuy in the US so he used rabbit and cooked by the cuy recipe (he didn’t know where to look)
1 rabbit, 3 1/2 to 4 1/2 lb (1.5 to 2 kg), cut into serving pieces
4 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon dried oregano
2 tablespoons olive oil
2 tbsp olive oil
1 red onion, finely chopped
1 tablespoon Amarillo Chile Paste
1 tablespoon Panca Chile Paste
7 tablespoons (100 ml) white wine
1 cup (250 ml) good-quality chicken stock
1/3 cup (50 g) roasted peanuts, ground
12 new potatoes
1 tablespoon finely chopped flat-leaf parsley
Salt and freshly ground black pepper
Put the rabbit pieces in a bowl. Mix the marinade ingredients together in a bowl and use your hands to massage the marinade into the rabbit pieces, making sure they are well covered. Season with salt and pepper and leave to marinate for at least a couple hours.
Heat the olive oil in a Dutch oven over medium heat. Fry the rabbit pieces on all sides until evenly browned. Remove the rabbit from the pan with a slotted spoon and add the onion. Sauté the onion until translucent and then add the chile pastes. Cook for a further couple minutes and then deglaze the pan with the white wine. Scrape vigorously to make sure nothing is sticking and then add the stock. Return the pieces of rabbit to the pan. Cover and simmer over low heat for about 1 hour.
Meanwhile, boil the potatoes in plenty of water until they are firm but tender inside. Drain, and when cool enough to handle, cut the potatoes in half crosswise.
Stir in the peanuts and leave to simmer uncovered for a further 30 minutes, until the sauce has thickened and the rabbit is very tender. Add the potatoes and leave them to heat through. Serve sprinkled with the parsley.
Methods of Making Cuy Recipes
• Frying – This is quite acceptable method for making cuy dishes. This cooking method is also known as Frito or choctado.
• Broiling – This is the best method adopted for making cuy recipes. Broiling makes the meat tender as well as retains the juices.
• Roasting – Al horno or roasting is the traditional cooking method for cuy.
• Baking – This is the most contemporary method of making this meat and highly adopted in urban restaurants.
• Barbequing – Huatia is the term given to this cooking process and it is highly recommended for cuy cooking. Barbeque cuy recipes are popularly served corn beer.
Cuisines Commonly Making Cuy Recipes
Andean highland is the main region where cuy is fondly eaten as one of the varieties of meat. Peruvian and Bolivian cuisines are highly famous for using this meat in their regular as well as ceremonial dishes.
Buying and Storing of Cuy (in Bolivia)
Cuy can easily be procured from the local meat shops and if needed in bulk then municipal fairs in Andes are the good option. Like other meats, this meat should also be fresh. The appearance of this meat is quiet similar to rabbit meat or dark chicken flesh.
It can be stored in freezer if storage period is longer. Prepared dishes can either be stored in refrigerator it freezer and should be consumed with in 2-3 days.
Health Facts Related to Cuy Recipes
Protein content is quiet high in cuy meat and it is relatively lower in fat and cholesterol.
You might say I specialize in odd recipes…….
Statistics: Posted by kappydell — Wed Apr 05, 2017 3:01 am