Pique Macho (Bolivian Beef, Sausage and Fries Platter)
In short: A shared platter of crisp fries topped with seared beef strips, sliced sausage, peppers, onion, tomato, boiled egg and a kick of chili. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 40 min
- Resting
- 15 min
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 840 kcal
Pique macho is Bolivia's big sharing platter, built for friends, football matches and a cold drink. Crisp fries form the base, with seared beef strips, sliced sausage, onion, tomato and peppers piled on top, plus boiled egg for richness. Locoto, a hot red pepper, is the usual source of heat, though cooks set the level to their own taste. Serve it on one large dish, with forks all round.
Instructions
- Toss the beef with the garlic, cumin, vinegar, 1 teaspoon of the salt and the pepper and leave for 15 minutes. Soak the potato sticks in cold water for 20 minutes, then drain and dry thoroughly. Meanwhile, boil the eggs for 10 minutes, cool them in cold water, then peel and halve them.
- Heat 5 cm (2 in) of oil to 160°C (325°F). Fry the potatoes in batches for 6 to 7 minutes, until tender and pale, then lift out onto a rack.
- Raise the oil to 190°C (375°F) and fry the potatoes again for 2 to 3 minutes, until golden and crisp. Drain, sprinkle with the remaining 1/2 teaspoon salt and keep warm.
- Heat 2 tablespoons of oil in a large skillet over high heat. Sear the beef in two batches for 2 to 3 minutes each, until browned, and set aside.
- In the same pan, brown the sausage coins for 3 minutes. Add the onion, bell pepper and locoto and cook for 4 to 5 minutes, until softened.
- Add the tomatoes and ají paste and cook for 3 minutes, until the tomatoes begin to collapse. Return the beef to the pan and toss for 1 minute.
- Heap the fries on a large platter and spoon the beef mixture over them. Arrange the egg halves on top, drizzle with mustard and ketchup, scatter with parsley and serve at once.
Tips
- Drying the potatoes well and frying them twice keeps the fries crisp under the toppings. For a lighter version, bake them at 220°C (425°F) for 35 to 40 minutes, turning once.
- Keep the chili mild or hot by choosing how much of the locoto seeds and white ribs to leave in. Add the beef at the very end so it stays tender.
Questions and answers
What is pique macho?
Pique macho is a Bolivian sharing platter of fries, beef strips, sausage, onion, tomato, peppers and boiled egg, seasoned with chili. It is served at gatherings and restaurants.
Is pique macho very spicy?
It can be, but the heat comes from locoto and ají, which you can limit or leave out. Many cooks serve it mild with chili sauce on the side.
Can I make pique macho ahead of time?
Prepare the beef topping up to a day ahead and reheat it. Fry the fries and boil the eggs fresh, because soggy fries ruin the dish.
How long does it take to make Pique Macho (Bolivian Beef, Sausage and Fries Platter)?
About 1 h 20 min in total: 40 min of preparation and 40 min of cooking.
How many calories are in Pique Macho (Bolivian Beef, Sausage and Fries Platter)?
About 840 kcal per serving, with 46 g of protein, 50 g of carbohydrates and 48 g of fat. These values are estimates.
Nutrition per serving
| Calories | 840 kcal |
|---|---|
| Protein | 46 g |
| Carbohydrates | 50 g |
| Fat | 48 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
