“Broaster Style” Crunchy Cuy with Native Potatoes and Creole Sauces

40 min
This is a modern and fun version of the traditional fried cuy. The protagonist is a whole, boneless guinea pig, marinated in a mixture of Creole spices, garlic and mustard. Then, it undergoes a double coating process: first a layer of flour to seal the juices, and then it is dipped in a light beer batter before being fried in hot oil until it reaches a golden color and a super crunchy texture. It is served with native potatoes fried in wedges, a fresh Creole sarsa with peppermint and a powerful homemade tartar sauce with hints of yellow pepper, huacatay and tomato paste.

INGREDIENTES

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2
Porciones

HERRAMIENTAS

  • + Deep pot or deep fryer.
  • + Big bowls.
  • + Balloon whisk.
  • + Kitchen tongs
  • + Cutting board and knife.

INSTRUCCIONES

Step 1:

Season the Cuy. Spread the boneless guinea pig on a tray. Season on both sides with salt, pepper, cumin and oregano. On the meat side, spread the ground garlic, mustard, paprika and lemon juice. Massage well so that all the flavors are impregnated.

Step 2:

The First Batter. Cover the seasoned guinea pig completely with a layer of flour, pressing well to make it adhere. Shake off the excess.

Step 3:

Prepare the Dough. In a large bowl, mix the rest of the flour with the iced beer. Beat with a balloon whisk until you get a thick, lump-free dough, similar to that of pancakes.

Step 4:

The Final Bath. Dip the floured guinea pig in the beer batter, making sure it's completely covered.

Step 5:

Fry. Heat plenty of oil in a deep pot to 170-180°C (340-355°F). Carefully insert the battered guinea pig and fry it for 8-10 minutes, turning it over half the time, until it is golden brown, crisp and well cooked inside. Remove it and let it drain on a wire rack.

Step 6:

Prepare the Side Dishes. While the guinea pig is frying, fry the native potatoes until golden brown. For the tartar, mix all the ingredients in a bowl. For the Creole sarsa, mix your own in another one.

Step 7:

Serve. Serve the crispy cuy whole or in pieces. Serve with the native fried potatoes, a good portion of Criolla sarsa and the special tartar sauce for spreading.

TIPS

  • + Boneless Cuy: Ordering the guinea pig already boneless (or making it at home) is key to making it cooked evenly and easier to eat.
  • + The Secret of the Crunchy: Double coating (first dry with flour and then in wet dough) is the professional technique to achieve an extra crispy outer layer that does not peel off.
  • + Frozen Beer: Using cold beer for the dough helps create a lighter, crisp crust when it comes in contact with hot oil.
  • + Sauces with Personality: Don't underestimate the power of sauces. The tartar with huacatay and tomato paste gives it an Amazonian and deep touch, while the Creole with peppermint provides an essential freshness to cut the frying fat.