Our Take on Pique Macho
June 15, 2016
As we mentioned previously, Pique Macho seems to be more of a generalized idea than a specific recipe. With that in mind, we took inspiration from the couple of different variations that we had and came up with our own take on it. First of all, we weren’t going to make the enormous portions that we found in Bolivia, so we scaled things down without cutting back on taste. At its core, it is comfort food. Simple, tasty, flavorful, and something that you can eat over and over again. We have to admit that, even though we’re obviously not Bolivian, our dish turned out to be pretty darn delicious. We decided to leave the seeds in since we didn’t have the spicy salsa that was normally served with the dish and it certainly added plenty of heat, but we like things spicy. Feel free to give it a try, you won’t be disappointed.
- 1 lb Partially Cooked Beef (Steak, Chuck Roast, or any other variety of beef) seasoned with salt, garlic powder, and black pepper
- 2 Medium Potatoes – par-boiled and sliced into quarter-inch slices
- 1 Medium Red Pepper – roughly chopped
- 1/2 Yellow or White Onion – roughly chopped
- 1 Jalapeno Pepper – sliced, seeds included or removed depending upon your preference
- 1 Hot Dog – cut into half-inch pieces
- 1 Tomato – cut into eighths
- 2 tbsp Vegetable Oil
- Salt and Black Pepper to taste
Cook the beef and potatoes and let them cool. Do not over cook them as they will be cooked further when combined with the rest of the ingredients. In a large skillet, heat the oil over medium heat and add the par-boiled potatoes. After five minutes, add the red pepper and onions and continue to cook. After another ten minutes, add the jalapeno pepper, hot dog, and beef. Add salt and pepper and cook for another ten minutes, stirring constantly. Serve on a plate with the tomato, seasoned with salt and pepper. Serve with an ice-cold beer if desired :). Serves two.