Ingredients
Scale
- 2 whole cleaned guinea pigs, gutted and split open (about 1.4 kg total)
- 30 g garlic, minced or blended (6 cloves)
- 60 g ají panca paste (4 tablespoons)
- 30 g ají amarillo paste (2 tablespoons)
- 30 ml white vinegar (2 tablespoons)
- 15 g salt (1 tablespoon)
- 5 g ground cumin (1 teaspoon)
- 3 g ground black pepper (¾ teaspoon)
- 5 g dried oregano (1 teaspoon)
- 20 g fresh huacatay, chopped (4 tablespoons)
- 150 g all-purpose flour (1¼ cups)
- 750 ml vegetable oil for frying (3 cups)
- 800 g boiled yellow potatoes or native potatoes
- 300 g cooked mote corn (2 cups)
- 150 g red onion, thinly sliced (1 medium onion)
- 120 g tomato, cut into wedges (1 large tomato)
- 30 ml lime juice (2 tablespoons)
- 15 g fresh cilantro, chopped (3 tablespoons)