Baked Guinea Pig (cuy Al Horno)

Baked Guinea Pig, also known as Cuy al Horno, is a traditional Peruvian dish that is popular in the Andean region. It is a unique and flavorful dish that is often served on special occasions and celebrations.

Gluten Free Dairy Free Main Course Peruvian Peruvian Food Traditional Dish Andean Cuisine
Baked Guinea Pig (cuy Al Horno)

Ingredients

  • 1 whole guinea pig, cleaned and gutted
  • 4 cloves garlic, minced
  • 2 tablespoons aji amarillo paste
  • 1 tablespoon cumin
  • Salt and pepper to taste
  • 4 large potatoes, peeled and sliced
  • 4 ears of corn, husked
  • 4 rocoto peppers, sliced (optional for extra heat)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a small bowl, mix the minced garlic, aji amarillo paste, cumin, salt, and pepper to create a marinade.
  3. Rub the marinade all over the guinea pig, making sure to coat it evenly.
  4. Place the sliced potatoes on the bottom of a baking dish and place the marinated guinea pig on top.
  5. Add the ears of corn and rocoto peppers to the baking dish.
  6. Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour.
  7. Remove the foil and continue baking for an additional 15 minutes to crisp up the guinea pig's skin.
  8. Once cooked, remove from the oven and let it rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Baking dish Aluminum foil

Tools

Knife Cutting board Basting brush

Serving suggestions

Serve the Baked Guinea Pig with a side of Peruvian salsa criolla and aji sauce. It pairs well with a refreshing chicha morada (purple corn drink).

Tips & tricks

When purchasing guinea pig, ensure it is sourced from a reputable supplier and properly cleaned before cooking.

Cost

$20