Top-ranked recipe named "Pique a lo Macho- Tantalize your Tastebuds!"
Do you like fried potatoes? Sausage? Roast? Can you imagine a dish that combines all of that? If you want to cook something different and delicious, here is my recipe of a widely known and well received Bolivian dish: Pique a lo Macho (or Pique Macho). You could prepare it to impress your guests on a special occasion or just to enjoy it together with your family. In Bolivia or more exactly in Cochabamba (the city where the dish originally comes from) you could find it mostly in restaurants as a special dish, there are many varieties and people usually have it when they are with friends and family.
The version I present here can admit many modifications to taste as you will see. Get ready to start and prepare two large saucepans, one little pot and the ingredients below (which are listed in the order you will use them). I assure you will enjoy every bite of it.
Advice before starting: I would suggest frying the potatoes while making the other preparation, but you also can fry the potatoes first and then continue with the other part (It takes longer this way).
Boil the eggs.
Peel the potatoes and chop them in thick and long shapes. There is not an exact size for the potatoes, do it as you like but not too small.
Have ready the sausage (salchichas) sliced diagonally so that you obtain long shapes as the potatoes (their shapes should be the same).
Heat up the oil. Make sure you have plenty of it and it must be really hot. Put a portion of potatoes. The oil must cover all the potatoes. Once cooked to a golden brown color drain the grease and repeat the process as many times as required. Then do the same with the sausage.
Wash and julienne the onions and the chilis (cut long thin slices). You can add or substitute the chili peppers with sweet peppers if you don’t want the dish too spicy. If you like you can also slice and add 3 cloves of garlic. Then sauté all of that, with two tablespoons of oil, until the onion turns transparent.
Another optional step is to chop and put the tomato together with the onion but if you like it fresh keep it till the end.
Cut the steak into cubes and add, let it fry to a golden brown color. I recommend adding soy sauce but you can use salt instead, also add black pepper (and cumin if you want). Let the spices penetrate into the meat. Add 1/2 to 2/3 cup of red wine or beer. If you see the preparation too dry, you can add more.
Add the sausage and the fried potatoes into this preparation, and stir. Leave a few minutes placed on high heat and serve with the boiled eggs cut in pieces. If you set aside the tomatoes you can add them to the dish.
sakummasar 4 years agoMany people like to accompany this dish with the traditional dressings: mayonnaise, ketchup and mustard. The Bolivian tradition is to accompany it with a spicy sauce called llajua (in addition to the others if you want). If you have the chance to go to Cochabamba you have to eat the original Pique a lo Macho. You will find a picturesque Creole environment and maybe you will drink (with the food) the Chicha, alcoholic drink made with fermented maize, or just have some beers. Don’t forget to take some friends with you! For the finishing touch: Llajua recipe: Smash 2 tomatoes, 1 locoto (hot pepper) and some leaves of quilquiña (although this herb has a complex distinctive flavor you could use cilantro instead). Traditionally it’s made in a mortar called batán (a stone grinder) but you can use a food processor. It’s common to find this sauce with chopped white onions (1 spoon of small cubes) and also with another traditional herb called wakataya (again it’s not replaceable but you could try with some leaves of bacil). However, remember that the basic recipe is only tomatoes and locotos, you could vary the amount of them depending on the degree of spiciness you want the sauce. Don’t forget to add salt and stir well together. Stop craving for this plate and put your nose to the grindstone! [I posted this recipe.]