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Bolivian

Pique macho

Non-vegetarian

A heaping Bolivian sharing platter of fries topped with saucy beef strips and sliced sausages, onions, tomatoes and fiery locoto peppers, finished with boiled eggs.

Pique macho is a Bolivian main course, ready in about 55 minutes and made with potato, beef sirloin steak and frankfurter (hot dog sausage). It serves 4 and is rated intermediate to cook.

Start cooking
Pique macho: beef, sliced sausage, chips and boiled eggs piled on a platter
Photo: fabulousfabs / Wikimedia Commons · CC-BY-2.0
Prep
20 min
Cook
35 min
Total
55 min
Serves
4
Level
Intermediate
Calories
843

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Fry the potatoes (opens in a new tab) in oil at 160 °C for 6 minutes, drain, then fry again at 185 °C until crisp and golden. Salt lightly and keep warm.

    Food safety: Never leave hot oil unattended.

  2. Step 2

    Season the beef with garlic (opens in a new tab), cumin (opens in a new tab), salt and pepper (opens in a new tab). Sear in a very hot pan with a little oil, then add the sausages and fry 2 minutes.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  3. Step 3

    Add the onions (opens in a new tab), beer (opens in a new tab) and soy sauce (opens in a new tab) and cook 3 minutes, then add the tomatoes (opens in a new tab), peppers (opens in a new tab) and locoto and toss just until warmed through.

    • 5 min
    • high heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  4. Step 4

    Pile the chips on a platter, spoon the meat and juices over and top with sliced eggs (opens in a new tab). Serve with mustard and mayonnaise (opens in a new tab).

    • 2 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Bolivia · Well documentedSaid to have been created in Cochabamba.More food from Bolivia
Dish
Dinner · Lunch · Main courses
Cooking method
Deep-fried, Sautéed
Taste
savoury, spicy (chilli heat), rich, salty
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Dairy-free · No nut ingredients · No added sugar · High-protein
Without the optional extras: Alcohol-freeWorked out from the ingredients. How labels work
Good for
Festive & celebration
Cook more with
Potato · Beef sirloin steak · Frankfurter (hot dog sausage) · Fresh red chilli · Garlic · Cumin
Techniques
Searing · Deep-frying · Sautéing

Allergens

  • May contain: Milkfrom frankfurter (hot dog sausage)
  • Contains: Eggsfrom egg, mayonnaise
  • Contains, can be adapted: Wheatfrom frankfurter (hot dog sausage), soy sauce
  • Contains, can be adapted: Glutenfrom frankfurter (hot dog sausage), beer, soy sauce
  • Contains: Soyfrom frankfurter (hot dog sausage), soy sauce
  • Contains, can be adapted: Mustardfrom frankfurter (hot dog sausage), prepared mustard, mayonnaise
  • May contain: Sulphitesfrom prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

843 kcal per serving

Calculated

1 serving ≈ 666 g · recipe makes 4

Where the energy comes from

  • Protein 23%
  • Carbohydrate 27%
  • Fat 50%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy843 kcal127 kcal
Protein49.6 g7.5 g
Carbohydrate56.5 g8.5 g
Net carbohydrate48.8 g7.3 g
Sugars——
Added sugars0 g0 g
Fibre7.7 g1.2 g
Fat46.9 g7 g
Saturated fat8.9 g1.3 g
Trans fat——
Cholesterol264 mg40 mg
Sodium1758 mg264 mg
Salt equivalent4.4 g0.7 g
Vitamins & minerals per serving
Potassium
2030 mg
Calcium
166 mg
Iron
6.3 mg
Magnesium
124 mg
Vitamin A (RAE)
92 µg
Vitamin C
91 mg
Vitamin D
—
Vitamin B12
2.7 µg
Folate (DFE)
101 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: beer, prepared mustard, mayonnaise.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Leave the peppers and tomatoes crunchy — they're meant to be fresh against the rich meat.

Serve with

  • One platter for the table, eaten late at night with cold beer.

Food safety

  • Sear the beef strips until no longer red and heat the sausages through (74 °C).

Storage

  • Best eaten immediately.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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