Entree: Bolivia – Central Culinary Region – Pique a lo Macho (Hearty Bolivian platter of sautéed beef and sausages piled over fries and topped with hard-boiled eggs and vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 lb (454 g) beef sirloin, trimmed and cut into 1/2-inch strips
- 8 oz (225 g) chorizo or pork sausage (about 2 links), sliced
- 1 lb (454 g) russet potatoes, peeled and cut into 1/2-inch fries
- 3 tbsp (45 ml) vegetable oil, divided
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 green bell pepper, seeded and sliced (about 6 oz / 170 g)
- 1 large tomato, diced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 0.25 oz / 7 g)
- 1/2 cup (120 ml) beef broth or light beer
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 4 hard-boiled eggs, halved, approx. 2 oz (55 g) each
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Rinse and dry the potato strips. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or deep pan over medium-high heat. Fry the potatoes in batches until golden and crisp, about 6–8 minutes per batch. Drain on paper towels and season lightly with salt.
2. In the same skillet, add the remaining 1 tbsp (15 ml) oil and sear the beef strips in a single layer over high heat until browned but still tender, about 2–3 minutes per side. Remove beef and keep warm.
3. Add the sliced chorizo to the pan and cook until browned and slightly crisp, about 3–4 minutes. Remove and set aside with the beef.
4. Reduce heat to medium, add the onion and bell pepper to the pan and sauté until softened, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds.
5. Return the beef and chorizo to the pan, sprinkle in the cumin and smoked paprika, pour in the beef broth or beer, and stir to combine. Cook 2–3 minutes until flavors meld and liquid reduces slightly. Taste and adjust salt and pepper.
6. To assemble, arrange a bed of fried potatoes on a large platter. Spoon the beef, chorizo, and vegetable mixture over the fries, scatter the diced tomato on top, and arrange the halved hard-boiled eggs across the dish.
7. Garnish with chopped parsley or cilantro and serve immediately, offering hot sauce or ají on the side if desired.