Pepián de cuy is a dish from northern Peru: a creamy stew of crushed rice with ají mirasol and palillo, served with a piece of guinea pig stewed in a chili base.
It comes with boiled potato and zarza criolla.
Print
Peruvian Pepián de Cuy
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring cuy y maíz molido, adapted for a home kitchen with clear measurements.
Ingredients
For the stock
- Guinea pig carcass
- 1 leek
- 1 celery stalk
- 1 liter of water
For the cuy
- 1 guinea pig (cuy), cleaned, in four pieces
- 100 g red onion
- 100 ml of oil
- 1 tablespoon of garlic paste
- 50 g ají mirasol
- 20 g ají panca
- Salt and pepper, to taste
For the pepián
- 500 g rice, soaked in water
- 100 g red onion
- 100 ml of oil
- 1 tablespoon of garlic paste
- 2 tablespoons of ají mirasol paste
- Peeled, grated palillo (Peruvian turmeric), to taste
- Oregano
- Salt and pepper, to taste
To serve
- 150 g boiled yellow potato
- Zarza criolla
Preparation
- Make the stock, put the leek, celery, and washed guinea pig carcass in a pot with the water; when it boils, cook for 15 minutes, strain, and set aside.
- Stew the cuy, season it with salt and pepper. Dice the onion and make a base with it, the garlic, and both chilies; add a little stock and the cuy pieces and let them cook. Set aside.
- Make the pepián, dice the onion and sauté it in a pot with the garlic, ají mirasol, and palillo until well fried. Add the rice, crushed by hand, stir with a wooden spoon, and add stock little by little until the rice is cooked, loose, and creamy. Season with oregano, salt, and pepper.
- Serve, serve the pepián in a deep plate, top with slices of boiled potato and the cuy piece, and serve with zarza criolla.
Tips
- Crush the soaked rice by hand so the pepián turns creamy.
- Add the stock little by little and stir with a wooden spoon so it doesn’t stick.
- The pepián should be loose, not dry.
Traditional variations
- In other areas pepián is made with fresh or ground corn instead of rice.
How to serve
Serve the pepián hot in a deep plate, with boiled potato, the cuy on top, and zarza criolla.
Recommended pairings
- Zarza criolla
- Chicha de jora
Did you know?
In Peruvian cooking, «azafrán» often means palillo, a root that adds yellow color.
Frequently Asked Questions
Soaked, crushed rice cooked with an onion, garlic, ají mirasol, and palillo base, served with stewed guinea pig.
Loose and creamy, achieved by adding the stock little by little.
With boiled potato and zarza criolla.
