Picante de Cuy

Picante de Cuy

A traditional Peruvian dish from the Andean highlands, featuring guinea pig (cuy) simmered in a spicy, herbaceous sauce thickened with potatoes. The dish is typically served over steamed potatoes with rice on the side.

Prep

25 min

Cook

60 min

Total

85 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1.5 kg (about 3¼ lb) whole cuy (guinea pig), dressed and cleaned, cut into serving pieces; substitute with rabbit if unavailable (see note below)
• •30 ml (2 Tbsp) vegetable oil, or lard for a more traditional flavor
• •8 g (about 2 tsp) ají panca paste, Peruvian red paste pepper; substitute with guajillo paste
• •8 g (about 2 tsp) ají amarillo paste, Peruvian yellow paste pepper; substitute with rocoto or habanero paste
• •6 cloves garlic, minced
• •1 large red onion, finely chopped
• •1 tsp ground cumin
• •1 tsp dried oregano, preferably Peruvian
• •5 g (1 Tbsp) fresh huacatay (black mint), substitute with 1 Tbsp fresh mint + 1 Tbsp fresh cilantro
• •500 g (about 1¼ lb) yellow potatoes, or Yukon Gold, peeled and diced
• •500 g (about 1¼ lb) white potatoes, boiled for serving
• •2 cups beef or chicken stock, about 480 ml
• •10 g (a small handful) fresh parsley, chopped, for garnish
• •salt, to taste
• •black pepper, to taste

Steps

1. 1 Pat the cuy pieces dry and season generously with salt, pepper, and half of the minced garlic. Let rest at room temperature for 15 minutes.
2. 2 Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Brown the cuy pieces on all sides, about 6-8 minutes total. Remove and set aside.
3. 3 Reduce heat to medium. In the same pot, sauté the red onion until softened, about 4 minutes. Add the remaining garlic, cumin, oregano, ají panca, and ají amarillo pastes. Cook, stirring, for 2-3 minutes until fragrant and the oil begins to separate.
4. 4 Return the cuy to the pot along with the fresh huacatay (or mint/cilantro mix). Pour in the stock; it should nearly cover the meat. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes.
5. 5 Meanwhile, boil the white potatoes until tender, about 20 minutes. Drain and set aside for serving.
6. 6 Add the diced yellow potatoes to the stew. They will dissolve and thicken the sauce. Continue simmering uncovered for 15-20 minutes, until the cuy is tender and the sauce is thickened. Cuy is fully cooked when the meat pulls easily from the bone and the internal temperature reaches at least 74°C (165°F) - check the thickest part of the thigh.
7. 7 Taste and adjust salt. The sauce should be spicy, savory, and herbaceous.
8. 8 To serve: arrange boiled white potatoes on a plate, ladle the cuy and its spicy sauce over them, and garnish with fresh parsley. Traditionally accompanied by white rice on the side.