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+ servings
Pique Macho (Pique a lo Macho)
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins

Pique macho is a very popular dish from Cochabamba in Bolivia, made of beef cuts and fried sausages with fries, eggs, chili peppers and tomatoes.

Course: Main Course
Cuisine: Bolivian, Latin American
Servings: 4 people
Author: Renards Gourmets
  • 2 lb beef loin
  • 1 lb sausages , sliced
  • 8 medium potatoes , cut into French fries
  • 3 tablespoons vegetable oil
  • 4 large onions , chopped
  • 2 medium tomatoes , peeled, seeded and diced
  • 8 chili peppers , diced
  • 2 cloves garlic , chopped
  • 1 teaspoon cumin
  • Frying oil
  • Salt
  • Ground black pepper
  • 4 hard-boiled eggs
  1. In a pot, heat a large volume of oil at 350 F / 170 C, and add the potatoes. Fry for 8 minutes.

  2. Drain and set aside. Keep the cooking oil.
  3. Heat 5 tablespoons of the cooking oil in a pan and fry the sausage slices for a few minutes. Drain and set aside.
  4. Cut the meat into small pieces and season with salt, garlic, black pepper and cumin. Mix well by hand to soak the seasoning.
  5. 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.
  6. Add the meat and mix well.
  7. For the cooking time of the beef:
    - Rare: 2 minutes, over very high heat.
    - Medium-rare: 3 minutes over high heat.
    - Medium: 4 minutes, over medium heat.
    - Well done: 5 minutes over low heat.
  8. Heat the large volume of oil again to 375 F / 190 C, and fry the potatoes again for 3 minutes. Drain and season with salt immediately.

  9. Add the reserved sausages to the meat and mix everything.
  10. Serve with hard-boiled eggs.
  11. Garnish with strips of raw locotos, sliced ​​raw tomatoes, mustard and mayonnaise.