Pique Macho
The Quirky Foodster Team
Ingredients
- Beef sirloin, cut into strips — 500 g (1 lb)
- Chorizo sausages, sliced — 4
- Potatoes, cut into thick fries — 1 kg (2.2 lb)
- Onion, sliced — 1
- Tomatoes, sliced — 2
- Locoto or mild red chillies, sliced — 2
- Eggs — 4
- Soy sauce — 2 tbsp
- Vinegar — 1 tbsp
- Vegetable oil for frying
- Salt and pepper — to taste
- Llajwa, to serve
Method
- Deep fry the potato fries until golden and crisp; drain and season with salt.
- Season the beef strips with salt, pepper, soy sauce and vinegar, and set aside to marinate for 10 minutes.
- Fry the marinated beef in a hot pan until browned but still tender, then remove and set aside.
- In the same pan, fry the sliced chorizo until browned.
- Fry the eggs sunny-side up in a separate pan.
- On a large shared platter, layer the fries as a base, then scatter the beef, chorizo, sliced onion, tomato and chilli over the top.
- Top with the fried eggs and serve immediately with llajwa on the side.
Introduction: Pique macho was created in Cochabamba in the 1970s and quickly became a symbol of hearty, shareable Bolivian food.
Cultural Background: Pique macho was created in Cochabamba in the 1970s and quickly became a symbol of hearty, shareable Bolivian food. Piled onto a single large platter for the table to share, it combines fried beef, sausage, potatoes, egg and vegetables, and is a fixture of celebratory family meals and gatherings between friends.
Tips: Fry the potatoes first and keep them warm in a low oven while the meat cooks, so everything reaches the table hot at once.
Variations: A seafood version, pique de mariscos, swaps the beef and chorizo for shrimp and fish. Vegetarian / Vegan Note Replace beef and chorizo with grilled portobello mushrooms and a plant-based sausage.
Storage: Best eaten fresh; leftover components can be refrigerated separately for up to 1 day.
Reheating: Reheat fries and meat separately in a hot dry pan or oven to preserve crispness; fry fresh eggs.
Nutrition: Per serving (approx., serves 4 as a shared platter): 680 kcal, 35g protein, 40g fat, 45g carbohydrate.
FAQs:
Q: Is pique macho meant to be shared?
A: Yes, it is traditionally served on one large platter for the table, not as individual plates.
Q: Why is it called 'macho'?
A: The name references its bold, hearty, generously-portioned character.
- Beef sirloin, cut into strips — 500 g (1 lb)
- Chorizo sausages, sliced — 4
- Potatoes, cut into thick fries — 1 kg (2.2 lb)
- Onion, sliced — 1
- Tomatoes, sliced — 2
- Locoto or mild red chillies, sliced — 2
- Eggs — 4
- Soy sauce — 2 tbsp
- Vinegar — 1 tbsp
- Vegetable oil for frying
- Salt and pepper — to taste
- Llajwa, to serve
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