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cuy al horno

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Albita la negrita
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Recipe Information

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Video-Specific Recipe

Cuy al Horno

Cultural Context

Cuy al Horno is a traditional dish from the Andean regions of Peru, where guinea pig has been a staple protein for centuries. It is often served during festivals and special occasions, symbolizing prosperity and celebration. The dish highlights the cultural significance of cuy in Peruvian cuisine, where it is cherished for its unique flavor and tender meat. Today, it is enjoyed not only in Peru but also in various Andean countries, with modern variations adapting to local tastes.

PeruvianPEmain
120 min
hard
4 servings
Servings4
2 cuyes
caldo de pollo en polvo
sal
pimienta
comino

cuy

🥗Healthier: chicken

💰Cheaper: pork

Chicken is more widely available and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a budget-friendly option for roasting.

1

Wash the cuy thoroughly, removing any innards and feathers.

2

Prepare a seasoning mix with chicken broth powder, salt, pepper, and cumin.

3

Rub the seasoning mix all over the cuy, making sure to get it inside the cavity as well.

4

Let the cuy marinate for about 2 hours to absorb the flavors.

5

Preheat the oven (temperature not specified in the video).

6

Place the marinated cuy in a baking dish.

7

Roast the cuy in the oven until cooked through and skin is crispy (exact time not specified).

8

Let the cuy rest after roasting before serving.

Cooking Techniques

marinatingroasting

Equipment Needed

ovenbaking dishmixing bowlknifecutting board

Spice Level:

🌶️🌶️🌶️

Also Known As

Roast Guinea PigCuy Asado

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