Bolivian Pique Macho by Magefesa USA

Magefesa_Bolivian pique macho


  • 1-3/4 Lb Beef (hip cut)
  • 2/3 Lb Sausages (Frankfurt style)
  • 4 Potatoes.
  • 2 Red onions.
  • 2 Tomatoes.
  • 1 Can dark beer.
  • 2 Lococos (chili peppers).
  • Salt and black pepper.
  • Powdered cumin.
  • Mild olive oil, 0.4°.
  • 2 Hard boiled eggs.


Cut beef into 1” cubes. Season with the cumin and black pepper and let marinate in the spices for about 30 minutes.
Chop the onion into Julianne. Peel tomatoes, remove the seeds and cut into strips.
Cut peppers in half, remove the seeds and chop into julienne.
Chop the sausages into elongated slices.
Heat a dash of oil in an Enamel steel Magefesa Wok. When hot enough, add onions and chili peppers and sauté briefly. Add chopped tomatoes and cook together for about 2 minutes. Make sure not to overcook the vegetables. They should have a crispy tender texture. Remove from heat and drain well.
Add a little oil to the wok if needed. When hot enough add beef and sausage pieces. Cook quickly over high heat to brown and seal in the juices, until the desired doneness is achieved.
Pour in beer and cook for a few minutes until alcohol evaporates. Season with salt and pepper to taste.
If the sauce is too thin, stir in a little cornstarch dissolved in cold water.
Serve meat with the sauce on a bed of French fries. Place sautéed onion, tomatoes and peppers on top and garnish with hard boiled egg slices.

There are many variations of this dish depending on the ingredients used (chicken, pork, chorizo) and the cooking technique. The onions, tomatoes, and peppers are sometimes served raw, in the form of salad, over the meat, and dressed with a dash of oil.
The beer in the recipe can replaced by red wine, soy sauce, or a little broth.


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