DELICIOUS CUY COLORADO peruvian food HUANCAYO STYLE | MIKUYMAN RECIPES
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- Опубліковано 17 вер 2024
- DELICIOUS HUANCAYO STYLE CUY COLORADO | typical peruvian dish
Ingredients for this recipe:
✔ 2 onions
✔ 1 head of garlic
✔ 50 g of ground peanuts
✔ Guinea pig in prey
✔ Salt
✔ 4 tbsp. red chili pepper
✔ 1 tbsp. of yellow chili
✔ Pepper powder
✔ 200 g of toasted cornmeal
✔ Parsley
Preparation:
1.- Place the guinea pig prey in a container and season with salt to taste, 3 garlic cloves and pepper powder, then cover and reserve in the refrigerator for 10 minutes so that all the flavors are integrated.
2.- Dress the guinea pig with toasted cornmeal.
3.- Fry the guinea pig pieces.
4.- In a pot, add the oil that was left over from the fried guinea pig and to make the dressing over medium heat, adding chopped onion into small cubes and stir, after 3 minutes add the rest of the crushed garlic and stir constantly so that they do not burn. approximately 12 minutes.
5.- Add the pepper, the red chili pepper and the yellow chili pepper, fry over medium heat for another 20 minutes, adding a little salt.
6.- After 20 minutes, add the fried guinea pig and stir to integrate the flavors of the guinea pig with the dressing.
7.- In a frying pan, toast the peanuts for 3 minutes and process it in a blender until completely crushed.
8.- Pour the peanuts into the pot and stir, adding water little by little until you get a good consistency. Cover the pot and let it cook for 10 minutes so that all the flavors are integrated.
9.- Serve accompanied by yellow rice, boiled potatoes and optionally olives and hard-boiled eggs.
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Excelente ,primera vez que veo su programa,y me agrado,felicitaciones.
Excelente video, bendiciones y suerte en tu proyecto. 🎉 Te recomiendo usar subs en diferentes idiomas por la coyuntura gastronómica. 👍
Muy bueno 👍
No había
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Y el mani?
Hola. El maní se tuesta brevemente, se muele hasta quedar en polvo y luego se incorpora a la preparación, diluyéndolo con un poco de agua hasta obtener una buena consistencia. Finalmente, se deja cocer para que se integren los sabores. SALUDOS.
Lo siento, pero este no es el auténtico picante de cuy huancaíno. De todas maneras, gracias por el intento.