Bolivian Pique Macho
A generous Cochabamba platter of seared beef, sausage, fried potatoes, onions, tomato, locoto, and egg.
Equipment
- Large heavy skillet
- Large saucepan
- Slotted spoon
- Mixing bowl
- Large serving platter
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
Instructions
Marinate and Fry:
- Combine the beef with soy sauce, beer, mustard, cumin, pepper, and salt. Rest for 20 minutes.
- 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:
- 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.
- 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:
- Spread the potatoes over a large platter. Spoon the beef, sausage, onions, tomatoes, and pan juices over them.
- Top with egg quarters and remaining locoto. Serve immediately with lime wedges.
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.
Nutrition
Calories: 690kcalCarbohydrates: 47gProtein: 42gFat: 35gSaturated Fat: 10gCholesterol: 210mgSodium: 1240mgFiber: 6gSugar: 7g