PICANTE DE CUY
The picante de cuy from Moquegua is a culinary delight that stands out for its unique and authentic flavor. Originating from the Moquegua region in Peru, this dish shines by combining tender guinea pig meat with a delicious spicy sauce that carries a captivating blend of flavors.
This preparation of Moquegua's picante de cuy involves the use of fresh and traditional ingredients, such as ají panca and ají amarillo peppers, which provide the sauce with its distinctive level of spiciness and color. Additionally, spices like garlic, cumin, and oregano are used to enhance the flavors and aromas of the dish.
Once cooked, the guinea pig meat becomes soft and juicy, perfectly blending with the intensity of the spicy sauce. The presentation of the dish is often accompanied by boiled potatoes and rice, creating a balance between the elements and satisfying the palate of those fortunate enough to taste it.
Moquegua's picante de cuy is not only a culinary delight but also reflects the cultural and culinary richness of the region. Each bite is a sensory journey that transports diners to the tradition and authenticity of Peruvian cuisine. Undoubtedly, it is a culinary experience worth savoring and appreciating within its historical and cultural context.
Ingredients
1 guinea pig1 tablespoon minced garlic1/2 cup of ground chili pepper2 diced onions5-6 boiled yellow potatoes1/4 cup ground peanuts1 cup of cornmealCuminSalt and pepperOil Instructions:
1-To begin, you must prepare the guinea pig. Clean and wash the entire animal very well and proceed to cut it into 4 or 5 pieces. This will depend on its size and your preferences.
Season all the guinea pig pieces very well. Next, pass it through cornmeal until it is well covered.
2-Put a little oil in a pan and let it heat up. When you're ready, insert the pieces. Brown very well on all sides and remove from heat. Booking.
3-Heat a little oil in another pan. As soon as it is very hot, add the onion and let it fry, stirring constantly, for approximately 1 or 2 minutes.
4-Immediately afterwards, add the ground garlic, salt and pepper to taste. Stir again and cook for another 2 minutes.
5-After the time has elapsed, add the star ingredient: the ají panca. Mix everything very well, lower the intensity of the heat and let this exquisite sauce cook for 15 minutes. Past time, add the peanut.
6-Introduce the already cooked pieces into the spicy sauce. Try to cover them very well and remove them.
7-Add a little water to the rest of the sauce and mix very well. Proceed to introduce the potatoes and cover completely with it. In this way they will absorb a delicious spicy touch.
A great accompanying drink for your Picante de cuy would be a rich cebada water
1-The first thing to prepare this refreshing barley water is to wash the grains. Soak the barley in a bowl with water and stir the grains to clean them well.
2- Strain the dirty water and repeat this process as many times as you need until the water runs clear when you strain the beans.
3-In a pot with 2 liters of water and the cinnamon stick, cook the barley until tender. Leave it for about 30 to 40 minutes over medium-low heat so that it does not completely evaporate.
4-Once off, let the barley water cool and strain it. Put the sugar or sweetener of your choice and add the lemon juice.
5-Serve with plenty of ice and enjoy this delicious and refreshing drink! If you can't have sugar, check out our Healthy Sugar Substitutes article for other sweetener options.
Ingredients
1-To begin, you must prepare the guinea pig. Clean and wash the entire animal very well and proceed to cut it into 4 or 5 pieces. This will depend on its size and your preferences.Season all the guinea pig pieces very well. Next, pass it through cornmeal until it is well covered.
2-Put a little oil in a pan and let it heat up. When you're ready, insert the pieces. Brown very well on all sides and remove from heat. Booking.
3-Heat a little oil in another pan. As soon as it is very hot, add the onion and let it fry, stirring constantly, for approximately 1 or 2 minutes.
4-Immediately afterwards, add the ground garlic, salt and pepper to taste. Stir again and cook for another 2 minutes.
5-After the time has elapsed, add the star ingredient: the ají panca. Mix everything very well, lower the intensity of the heat and let this exquisite sauce cook for 15 minutes. Past time, add the peanut.
6-Introduce the already cooked pieces into the spicy sauce. Try to cover them very well and remove them.
7-Add a little water to the rest of the sauce and mix very well. Proceed to introduce the potatoes and cover completely with it. In this way they will absorb a delicious spicy touch.
A great accompanying drink for your Picante de cuy would be a rich cebada water
1-The first thing to prepare this refreshing barley water is to wash the grains. Soak the barley in a bowl with water and stir the grains to clean them well.
2- Strain the dirty water and repeat this process as many times as you need until the water runs clear when you strain the beans.
3-In a pot with 2 liters of water and the cinnamon stick, cook the barley until tender. Leave it for about 30 to 40 minutes over medium-low heat so that it does not completely evaporate.
4-Once off, let the barley water cool and strain it. Put the sugar or sweetener of your choice and add the lemon juice.
5-Serve with plenty of ice and enjoy this delicious and refreshing drink! If you can't have sugar, check out our Healthy Sugar Substitutes article for other sweetener options.
Tip: We advise you not to drink more than 3 cups of barley water a day, as it can irritate the stomach.The members were
- Axel Torres
- Andanin Alanya
- Nathaly Mamani
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