Entree: Bolivia – Pique a lo Macho (Macho-style mixed platter)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (454 g) beef sirloin, thinly sliced into strips
- 2 beef hot dogs, approx. 4 oz (115 g) each, sliced into 1/2-inch rounds
- 1 lb (454 g) russet potatoes, peeled and cut into fries
- 2 large eggs, approx. 3.5 oz (100 g) total, hard-boiled and halved
- 1 medium onion, thinly sliced
- 1 medium red bell pepper, seeded and sliced
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil, plus more for frying potatoes
- 1/2 cup (120 ml) beer (lager) or beef broth
- 3 tbsp (45 ml) ketchup
- 1 tbsp (15 ml) yellow mustard
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika or aji panca paste if available
- Salt and black pepper to taste
- 1/2 cup (60 g) shredded cheddar or other melting cheese (optional)
- 2 tbsp (30 g) chopped fresh parsley or sliced green onion for garnish

Instructions

1. Rinse and pat the cut potatoes dry. Heat oil in a deep fryer or large skillet to 350°F (175°C) and fry the potatoes in batches until golden and crisp, about 6–8 minutes per batch; drain on paper towels and season with salt. (Alternatively bake fries until crisp.)
2. While potatoes cook, season the sliced beef with salt, pepper, cumin and paprika. In a large skillet or wok, heat 2 tbsp (30 ml) vegetable oil over high heat. Sear the beef strips quickly until browned but still juicy, about 2–3 minutes. Remove beef and keep warm.
3. In the same pan, add the hot dog rounds and cook until lightly browned, about 2–3 minutes. Remove and set aside with the beef.
4. Reduce heat to medium, add a touch more oil if needed, then sauté the onion, red bell pepper and garlic until softened, about 3–4 minutes. Pour in the beer (or broth) to deglaze the pan and let it reduce 1–2 minutes.
5. Stir in ketchup and mustard, adjust seasoning with salt and pepper, then return the beef and hot dogs to the pan to warm through and coat in the sauce, about 1–2 minutes.
6. To assemble, place a bed of hot fries on a large platter, mound the beef and hot dog mixture over the fries, sprinkle with shredded cheese if using (allow it to melt slightly), and arrange halved hard-boiled eggs on top. Garnish with chopped parsley or green onion and serve immediately.