Chiriuchu Ingredients

This recipe combines products from Peru’s coast, highlands, and jungle. It includes meats, seafood, and traditional Andean sides.

Main Components

• 2 cleaned guinea pigs
• 1 whole hen
• ½ kilo of cecina or jerky
• 4 pre-cooked sausages
• 1 onion
• ½ cup of fresh huacatay
• Salt and pepper to taste

For the corn tortillas

• 3 beaten eggs
• 100 g of all-purpose flour
• 100 g of cornmeal
• 300 g of mashed macre squash
• 1 cup of chicken broth
• 2 stalks of chopped scallions
• 1 teaspoon of baking powder
• Oregano, salt, pepper, and cumin to taste
• Oil for frying

Side Accompaniments

• Toasted Andean corn (cancha)
• Sliced rocoto peppers
• 50 g of cochayuyo (dried seaweed)
• Cooked fish roe
• 300 g of fresh cheese in cubes

How to Prepare Chiriuchu

1. Cooking the meats: It’s best to cook them ahead of time. Season the guinea pig with salt, pepper, and cumin, coat with huacatay, and let it rest for 2 hours before roasting until well done.

2. Preparing the hen and jerky: Boil them with chopped onion, oregano, salt, and pepper. Reserve the broth to use in the tortillas. Cut into pieces and store properly.

3. Fish roe: Boil in salted water for 5 to 8 minutes.

4. Cochayuyo: Rinse thoroughly and soak in hot water until the seaweed softens.

Andean Tortillas

Beat the eggs and mix with both flours, mashed squash, baking powder, and seasonings. Add the chicken broth to create a smooth dough. Add the chopped scallions. Fry spoonfuls until golden brown on both sides.

How to Serve Chiriuchu

To serve, place a tortilla as a base, then add a portion of each meat: guinea pig, hen, sausage, jerky, and cheese. Add fish roe, cochayuyo, sliced rocoto, and cancha. This dish is traditionally served cold and eaten with the hands, as dictated by Cusco’s festive customs.

Tips for Preparation and Enjoyment

• Stuff the guinea pig with huacatay sprigs to keep its shape during roasting.
• Use colorful rocotos for a more vibrant presentation.
• If squash is unavailable, turmeric can be used to color the tortillas.
• Remember: this dish is meant to be eaten cold, as it was once offered to the sun god.

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Recipe Information

• Cuisine: Peruvian
• Category: Main Course
• Difficulty Level: Easy
• Servings: 8 people
• Calories per serving: 700 kcal
• Preparation time: 48 hours
• Cooking time: 4 hours
• Total time: 2 days and 4 hours