Roasted Cuy

Rinse the two large cuy under cold water and pat dry thoroughly with paper towels.

Combine the chopped red onions, garlic, cumin, white pepper, and salt in a bowl with 2 tbsp water to form a paste.

Rub the paste mixture evenly over the entire surface of each cuy, inside and out, ensuring all seasoning adheres well.

Preheat the oven to 375°F (190°C).

Heat 2 tbsp oil in a large skillet over medium-high heat and add the annatto to infuse the oil with color.

Working in batches if necessary, sear the seasoned cuy in the annatto oil until the skin is lightly browned on all sides, about 3-4 minutes per side.

Transfer the seared cuy to a roasting pan, positioning them breast-side up.

Roast in the preheated oven for 35-40 minutes until the skin is crispy and golden and the internal juices run clear when a thigh is pierced.

Rest the roasted cuy for 5 minutes before serving to allow the juices to redistribute.