Ajiaco de cuy is an Andean dish from Peru: fried guinea pig pieces served with an ajiaco of crushed potato, onion, ají escabeche, and cheese.
This version comes from home cooking in Áncash.
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Peruvian Ajiaco de Cuy
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring cuy, papas y ají, adapted for a home kitchen with clear measurements.
Ingredients
- 1 guinea pig (cuy)
- ½ kg boiled, peeled potatoes
- 100 g cheese
- 1 large onion
- Ground ají escabeche, to taste
- Oil
- Salt
Preparation
- Prepare the cuy, dip it for 5 minutes in a pot of plenty of boiling water; pat it dry and cut it into pieces.
- Fry, fry the cuy pieces in a pan with oil and season them with salt; remove them when golden and cooked through.
- Make the ajiaco, in the same pan, add the ground ají escabeche and the thinly sliced onion; then add the potatoes, roughly crushed with a fork, leaving some chunks, and season.
- Finish and serve, crumble the cheese by hand over the potatoes, turn off the heat, and serve the ajiaco with the cuy pieces.
Tips
- Crush the potatoes with a fork, leaving some chunks: ajiaco isn’t a purée.
- Use the same pan as the cuy so the ajiaco takes on its flavor.
- Add the cheese at the end, with the heat off.
Traditional variations
- In Jaén (Cajamarca) it’s made with ají panca and garlic.
How to serve
Serve the ajiaco hot, with the fried cuy pieces on top.
Recommended pairings
- White rice
- Chicha de jora
Did you know?
Ajiaco de cuy is made across several Andean regions, with the chili varying by area.
Frequently Asked Questions
Fried guinea pig pieces served with crushed potato, onion, ají escabeche, and cheese.
It's scalded for 5 minutes before being dried, cut, and fried.
Roughly crushed with a fork, with some chunks.
