Pan-Fried Beef, Sausage and Onions with French Fries and Eggs (Bolivian Pique Macho)

Pique macho or pique a lo macho is the ultimate and emblematic dish of Bolivian cuisine. Although it was created in Cochabamba in 1974, it was very quickly adopted by the entire population of the country. According to a survey, pique macho is the favourite dish for a third of Bolivians. Its simplicity of execution, its variety of condiments and its flavour are the winning combination of a dish adopted by a whole nation. Restaurants, markets, street vendors, caterers, street stalls serve pique macho at all hours of the day and sometimes even until the end of the night to satisfy hungry night owls. This plate or dish to share is an overabundance of, among which you can find sautéed beef, fried potatoes, onions, boiled eggs (soft or hard), tomatoes, hot peppers, sausages or even spices like cumin. Pique macho means a large portion while a pique is a single serving. The heartiest version is generally spicier than the other. It is assumed that you are a “real man” only if you manage to finish the big version by yourself. You deserve the title of macho. Usually, Bolivians are content to share a large portion between friends or couples.

2 lb beef loin
1 lb sausages, sliced
8 medium potatoes, cut into French fries
3 Tbsp. vegetable oil
4 large onions, chopped
2 medium tomatoes, peeled, seeded and diced
8 chili peppers, diced
2 cloves garlic, chopped
1 tsp. cumin
sea salt
black pepper, freshly ground
4 eggs, hard-boiled

In a pot, heat a large volume of oil at 350°F and add the potatoes. Fry for 8 minutes. Drain and set aside. Keep the cooking oil.

Heat 5 Tbsp. of the cooking oil in a pan and fry the sausage slices for a few minutes. Drain and set aside.

Cut the meat into small pieces and season with salt, garlic, black pepper and cumin. Mix well by hand to soak the seasoning.

Heat 3 Tbsp. of vegetable oil in a pan and fry the locotos for 2 minutes, stirring constantly. Add the onion, tomato and a pinch of salt. Mix well. Add the meat and mix well.

For the cooking time of the beef: Rare: 2 minutes, over very high heat. Medium-rare: 3 minutes over high heat. Medium: 4 minutes, over medium heat. Well done: 5 minutes over low heat.

Heat the large volume of oil again to 375°F and fry the potatoes again for 3 minutes. Drain and season with salt immediately.

Add the reserved sausages to the meat and mix everything.

Serve with hard-boiled eggs. Garnish with strips of raw locotos, sliced raw tomatoes, mustard and mayonnaise.

Makes 4 servings.