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Bolivian Pique Macho

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Bolivian pique macho platter with beef, sausage, potatoes, onion, tomato, locoto, and egg.
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Pique macho is a bold Cochabamba sharing platter piled with beef, sausage, potatoes, vegetables, chile, and eggs.

The potatoes fry separately while marinated beef, sausage, onions, tomato, and locoto come together quickly in a hot skillet.

Sear the beef in batches so it browns instead of releasing too much liquid.

Serving Suggestions

Bring the platter to the table hot with lime wedges and extra locoto for chile lovers.

Potatoes and tomatoes cooking in a skillet for Bolivian pique macho.

Recipe Notes

Prepare the eggs and cut vegetables ahead; assemble only when ready to eat so the potatoes stay crisp.

Bolivian pique macho platter with beef, sausage, potatoes, onion, tomato, locoto, and egg.

Bolivian Pique Macho

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A generous Cochabamba platter of seared beef, sausage, fried potatoes, onions, tomato, locoto, and egg.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Bolivian
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef and Marinade
  • 1 1/2 lb beef sirloin cut into irregular strips
  • 2 tbsp soy sauce
  • 1/2 cup lager beer
  • 1 tbsp yellow mustard
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp fine salt
Platter
  • 12 oz smoked beef or pork sausage cut into thick coins
  • 2 lb Yukon Gold potatoes cut into wedges
  • 1/3 cup neutral oil divided
  • 2 large yellow onions thickly sliced
  • 3 medium tomatoes cut into wedges
  • 2 whole fresh locoto peppers thinly sliced
  • 4 large eggs hard-boiled and quartered
  • 2 whole limes cut into wedges

Equipment

  • Large heavy skillet
  • Large saucepan
  • Slotted spoon
  • Mixing bowl
  • Large serving platter

Method
 

Marinate and Fry:
  1. Combine the beef with soy sauce, beer, mustard, cumin, pepper, and salt. Rest for 20 minutes.
  2. Parboil the potato wedges for 5 minutes, drain thoroughly, and cool. Fry them in batches in half the oil until golden and tender; drain and keep warm.
Sear:
  1. Brown the sausage in a large skillet and set aside. Add the remaining oil and sear the drained beef in two batches so the strips brown without steaming.
  2. Cook the onions in the same skillet for 4 minutes. Add the tomato wedges and half the locoto for 2 minutes, then return the beef and sausage with 1/4 cup of the marinade. Cook until glossy but not saucy.
Assemble:
  1. Spread the potatoes over a large platter. Spoon the beef, sausage, onions, tomatoes, and pan juices over them.
  2. Top with egg quarters and remaining locoto. Serve immediately with lime wedges.

Nutrition

Calories: 690kcalCarbohydrates: 47gProtein: 42gFat: 35gSaturated Fat: 10gCholesterol: 210mgSodium: 1240mgFiber: 6gSugar: 7g

Notes

  • Locoto peppers can be very hot; seed them or substitute a milder red chile.
  • Use a broad platter so the potatoes stay crisp beneath the hot topping.

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