Home » Vault » Cuy Crocante "estilo Broaster" Con Papas Nativas Y Salsas Criollas Crispy Guinea Pig "broaster Style" with Native Potatoes and Creole Sauces
Cuy Crocante "estilo Broaster" Con Papas Nativas Y Salsas Criollas Crispy Guinea Pig "broaster Style" with Native Potatoes and Creole Sauces
Esta es una versión moderna y divertida del tradicional cuy frito. El protagonista es un cuy entero y deshuesado, marinado en una mezcla de especias criollas, ajo y mostaza. Luego, se somete a un proceso de doble rebozado: primero una capa de harina para sellar los jugos, y después se sumerge en una masa ligera de cerveza antes de freírse en aceite caliente hasta alcanzar un color dorado y una textura súper crujiente. Se sirve con papas nativas fritas en gajos, una sarsa criolla fresca con hierbabuena y una potente salsa tártara casera con toques de ají amarillo, huacatay y sacha tomate. [This is a modern and fun version of the traditional fried guinea pig. The star is a whole, deboned guinea pig, marinated in a mix of Creole spices, garlic, and mustard. Then, it undergoes a double breading process: first a layer of flour to seal in the juices, and then it's dipped in a light beer batter before being fried in hot oil until it reaches a golden color and a super crispy texture. It's served with native fried potato wedges, a fresh Creole salsa with spearmint, and a potent homemade tartar sauce with hints of yellow chili pepper, black mint, and tree tomato.]
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