Pique a lo Macho (Pique Macho)
If you say the word Pique Macho in Bolivia everyone will tell you what is it and that the best pique macho is from Cochabamba (of course I’m being biased). And everyone might also have an amazing history related to this dish. The first day that my husband I met we went with a couple of friends to La Casa del Gordo, a restaurant very well know for its pique macho. After trying to convincing him that one dish would be enough for the 4 of us we ordered two. While we were playing cacho waiting for our food I bet Dave that there was no way we would finish the dish. When the plates arrived I remember seeing the surprised face of Dave admiring the mountains of food. We did our best and he won the bet because after 1 hour of digging and digging we finished. The amount of meat, potatoes and locotos with their juices make this plate incredible and also made me look at this boy that I just met differently there are not to many non-bolivians that will finish and eat and entire pique macho. Enjoy it!
2 lb top round first cut steak (any soft lean beef will do great)
8 large potatoes
4 uncured beef hot dogs (you can use pork hot dog)
1 large tomato
1 small red onion
1 small green pepper (1/2 large pepper)
1 locoto or jalapeno (optional)
1/2 cup beer (I used Corona for this recipe but any light beer will work)
1 tsp white vinegar (for meat)
1 tbsp cider vinegar (for the salad)
1 tbsp vegetable oil (for the salad)
2 tbsp vegetable oil
3 cup vegetable oil to fry potatoes
1 tsp salt
1 tsp ground black pepper
1/8 tsp cumin (optional)
1 garlic clove peeled and mashed (optional)
On the side
4 slices of baguette
Put together the ingredients
Peel the potatoes and cut in large wedges.
Peel the onion and slice in the juliana style (think strips), do the same with pepper and tomato
Slice the hot dog in thin slices. Slice the hot dog giving it an edge, we don’t want them round.
Clean the meat and cut in cubes of 2 cm each side this is very important we don’t want the pieces too small or too big we want them bite size.
Mix the vegetables together and set aside. Once all the ingredients are ready we start cooking.
Start by frying the potatoes. You might end up cooking two batches, since we want them to cook slowly so they are crispy outside but slightly soft inside. This will help the potatoes to absorb the juices.
While cooking the potatoes, hard boil the eggs and peel them and cut them in wedges or round shapes. I prefer wedges.
When the potatoes are half cooked start cooking the meat.
Heat 2 tbsp oil in a skillet and when the oil is hot add the meat. We want to seal the edges and brown them but not burn them. This takes about 5 min
Once they are brown add half of the salt and pepper. If you want, add the cumin and garlic, I like the flavor that this adds to the meat. Reduce the heat to medium high
By this point the potatoes should be cooked and in the hot oil we cook the hot dogs. This step is important. We need to cook the hot dogs for about about one minute so they are nicely browned on the edges and crispy. Take to a paper towel.
Add to the meat 1 tsp white vinegar and 1/2 cup beer and the hot dogs. If you are cooking in an electric stove you can turn off. If you are cooking in gas cook for about 1 min. We don’t want to be dry, we just want the alcohol of the beer to be reduced.
Mix the vegetables with 1 tbsp apple cider vinegar and 1 tbs vegetable oil salt and pepper.
Serve immediately after the meat is cooked it is important to serve hot.
Put one layer of potatoes, add the mix of meat and hot dog and add 4 tbsp of the juices from the pan. Top with the salad and decorate with the hard-boiled egg.
I like it as simple as this you can put mayonnaise and ketchup on top, I like putting this on the table so it’s optional for people to add. The best way to eat it is with a nice llajua and pieces of marraqueta (roll) to absorb those juices and when it gets too spicey, a good beer goes so well with it.
There are so many variations of this dish in Bolivia but I like this way for its simplicity.