The pique a lo macho, originating from Cochabamba but popular throughout Bolivia, combines meat, French fries, onions, and tomatoes in an explosion of flavors. Perfect to share and enjoy with a refreshing beer.
In Bolivian cuisine, pique a lo macho is a dish full of flavors and colors. Its preparation involves combining ingredients such as meat, onion, tomato, potatoes, and chili, creating a spicy and comforting stew.
It is ideal for sharing at gatherings with friends or family, accompanied by white rice and a good cold beer.
Pique a lo macho
Ingredients
2 Beef loins
5 Vienna sausages
½ Red onion
1 Green chili pepper
1 Egg
2 Potatoes
1 Tomato
1 cup of Beer
1 tablespoon of Soy sauce
Black pepper
Olive oil
Preparation (simple version)
Preparation
Step 1 : First, cook the egg until hard-boiled and set aside.
Step 2 : Then, peel the potatoes and cut them into sticks to fry in a skillet with olive oil.
Step 3 : Next, cut the sausages into medium-sized pieces, as well as the beef loins and onions.
Step 4 : In a wok or skillet, place the chopped onions, strips of beef, and 3 tablespoons of olive oil over high heat.
Step 5 : It is important to constantly stir the preparation for even cooking.
Step 6 : Lower the heat of the wok and cover so the beef and onions cook in their own juices over low heat for 3 or 4 minutes.
Step 7 : Then, add black pepper to taste, soy sauce, and the glass of beer.
Step 8 : Let cook uncovered for 5 minutes, then add the sausage pieces and cook for another 5 minutes, stirring occasionally.
Step 9 : Once the potatoes are cooked, it is recommended to place them on a paper-lined plate to absorb excess oil.
Step 10 : Finally, arrange the French fries on the bottom of a plate, followed by the meat with sausages and their juices, the tomato slices, the chili cut into rings, and finally the hard-boiled egg cut in half.
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