SERVINGS: 4 DIFFICULTY: LOW
INGREDIENTS
1 kg. black or andean potato with skin
1 whole eviscerated guinea pig
3 tzs. oil
1/4 kg. ground panca chili
1/4 kg. ground chili mirasol
1 tbsp minced garlic
Salt
PREPARATION
Place the potatoes in a pot, cover with water and cook over medium heat for
20 minutes. Strain and reserve half a cup of the cooking water. Peel the
potatoes and cut them into pieces. Reserve. Season the guinea pig with salt.
In a pan or in a pot, heat the oil over low heat and cool the guinea pig, with
the pan covered, for eight minutes. Uncover and cool over high heat for eight
more minutes, until the guinea pig is golden and crispy. Drain and reserve.
In a skillet over medium heat, add two tablespoons of the oil in which the
guinea pig was fried and the peppers browned. Add the garlic and chill for
five minutes. Add the reserved cooking water and the potato. Season with
salt. Serve the fried guinea pig with the spicy potatoes.
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