Go Back Email Link
Roasted Capybara from the Colombian Plains (Chigüiro al horno)

Colombian Roasted Capybara (Chigüiro)

Chigüiro al Horno (Colombian Roasted Capybara)Description: Discover the authentic taste of the Colombian Llanos with this traditional roasted Chigüiro recipe. Tender, lean meat marinated in garlic and scallions, then roasted to perfection.
Tiempo de Preparación 1 hour 25 minutes
Tiempo de Cocción 35 minutes
Tiempo Total 2 hours
Categoria Meats
Cocina Colombian, Latin American
Porciones 6 people

Ingredientes
  

  • 6 lbs Chigüiro meat (Capybara. If unavailable, a lean pork roast is the closest texture substitute).
  • ½ Medium head of garlic (peeled and crushed).
  • 2 stalks Green onions (Cebolla larga or Scallions, finely chopped).
  • 1 pinch Achiote powder (Onoto or Annatto for color).
  • Salt To taste.

Preparación paso a paso
 

  • Clean the Meat: Rinse the meat thoroughly under cold water to clean it. Pat it dry with paper towels to ensure a better roast.
  • Season: Finely chop the garlic and green onions (cebolla larga). In a bowl, mix the onions, garlic, achiote (onoto), and salt. Rub this mixture generously over the meat, massaging it in to ensure even coverage.
  • Marinate & Roast: Let the meat sit in the marinade for at least 1 hour to absorb the aromatic flavors. Meanwhile, preheat your oven to a high heat, between 480°F and 570°F (250°C - 300°C). Place the meat in a roasting pan and cook for approximately 35 minutes, or until the exterior is golden brown and the meat is cooked through.
  • Serve: Slice and serve piping hot. For the full experience, accompany this dish with roasted Yuca (Cassava), fried sweet plantains, or crispy Patacones (fried green plantains).

Datos Curiosos

  • In Colombia, the consumption of Chigüiro was regulated in 2016. If you are preparing this in Colombia, always ensure the meat comes from a certified criadero (breeding farm) rather than hunted from the wild, to support sustainable consumption.
  • Chigüiro meat is white and lean. It does not have much fat, which is why high heat and a good marinade are essential to keep it from drying out.
  • The recipe calls for Onoto. This is the Venezuelan/Llanos term for Achiote (Annatto seeds). It doesn't add much spice, but provides an earthy flavor and a beautiful vibrant orange color.
Palabras Claves Colombian Roasted Capybara