Pique macho is a Bolivian dish consisting of a layer of french fries buried underneath a heap of chopped beef, hot dogs, eggs, cheese, onions, bell peppers, and chili peppers. The usual condiments include ketchup, mayonnaise, and mustard, while sliced hard-boiled eggs are used as a typical garnish on top of the huge plate.
- 2 lb beef loin
- 1 lb hotdogs 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
- frying oil
- black pepper
- 4 hard-boiled eggs
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 tablespoons of the cooking oil in a pan and fry the hotdog 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 tablespoons 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.
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.