Chef-tested recipe
Pique macho is a lively Cochabamba sharing platter piled with fried potatoes, strips of beef, sausage, tomato, onion and spicy locoto. The dish is meant to be generous and shared at the table.
Recipe at a glance
- Servings
- 4 servings
- Cuisine
- Bolivian
- Cooking Method
- Pan-searing and frying
- Best Served With
- Tomato, onion, locoto chilli and hard-boiled eggs
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Deep frying pan, skillet, saucepot, thermometer, knife and scale. paid link
- Cook More Bolivian Food paid link
- Browse Bolivian recipes or make Salteñas. paid link
- Always Cook with Heart. Always! paid link
Ingredients
- 650 g tender beef, sliced into strips
- 320 g fully cooked smoked sausage, cut into thick coins
- 950 g potatoes, cut into thick fries
- 4 medium eggs
- 250 g ripe tomatoes, cut into wedges
- 180 g red onion, sliced
- 120 g red bell pepper, sliced
- 20 g garlic, minced
- 20 g locoto or other fresh chilli, sliced, to taste
- 80 ml neutral oil, plus sufficient oil for frying potatoes paid link
- 25 ml white vinegar paid link
- 6 g salt, to taste paid link
- 3 g black pepper
- 2 g ground cumin
Method
Prepare potatoes. Rinse cut potatoes and dry well. Deep-fry in safely managed oil at around 170–175°C until golden and tender, working in small batches; drain and season.
Cook eggs. Hard-boil eggs for 9–10 minutes, cool briefly, peel and quarter.
Sear beef. Heat 30 ml oil in a large skillet. Sear beef strips in batches on medium-high heat until browned and cooked through; set aside.
Heat sausage and aromatics. Add remaining oil, onion, garlic and pepper to skillet; sauté 4–5 minutes. Add sausage and cook until hot through, at least 75°C if required by its packaging.
Combine. Return beef and season with salt, pepper, cumin and a little vinegar. Fold gently to combine.
Assemble as a platter. Pile fries on a large warm platter, top with beef and sausage, then add tomato wedges, chilli, onion slices and quartered eggs. Serve immediately.
Beginner Technique Notes
- Use a generous sharing platter rather than individual composed servings for a traditional presentation.
- Locoto can be fiercely hot. Offer it on the side when cooking for mixed spice tolerances.
- Oil for fries should not be overloaded with damp potatoes.
Substitutions
- A mild red chilli can replace locoto, while changing the characteristic heat.
- Beef sirloin or rump can be used according to budget.
- Oven-baked fries are a lighter adaptation if deep-frying is not practical.
Storage and Food Safety
Store cooked beef, sausage and potatoes separately and refrigerate within 2 hours at 4°C or below, using within 2 days. Reheat hot components to at least 75°C and make fresh tomato garnish when serving.
Serving Ideas
- Tomato, onion, locoto chilli and hard-boiled eggs
Allergen Notes
Check sausage for wheat, milk, soy or other declared allergens. Eggs are present.
