Spicy Bolivian Pique a lo Macho with Sausages and Peppers
A fiery Bolivian classic that delights meat and spice lovers
Dive into the heat of Bolivian cuisine with this hearty dish featuring succulent sausages, vibrant peppers, and fiery spices.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Marinade
For the Meat and Vegetables
For the Sauce
For the Garnishes and Sides
Preparation
Marinating the Meat
Combine ingredients
Combine garlic, cumin, aji amarillo paste, olive oil, salt, and pepper in a bowl.
Handle aji amarillo paste carefully—it can stain and irritate skin.
Add beef strips
Add beef strips to the bowl, ensuring each piece is well coated.
Chill
Cover and refrigerate for at least 30 minutes, preferably overnight.
For extra flavor, marinate the meat overnight to let the spices fully infuse. Freeze any leftover marinated beef for a quick Pique a lo Macho next time!
Preparing the Vegetables
Slice vegetables
Slice the onions and bell peppers, and dice the tomatoes.
Set aside
Set aside the chopped vegetables for cooking.
Cooking Process
Searing the Beef
Heat a skillet over medium-high heat, add the marinated beef strips, and sear them until browned.
Cooking the Sausages
In a separate pan, cook the sausage slices until golden on both sides.
Combining Ingredients
Add sliced onions, bell peppers, and diced tomatoes to the beef pan, sautéing until veggies are tender.
Plating & Serving
Spicy Bolivian Pique a lo Macho with Sausages and Peppers
Spicy Bolivian Pique a lo Macho with Sausages and Peppers
Plating & Serving
Arrange the beef and vegetable mix over a bed of crispy French fries, topped with slices of boiled eggs and a sprinkle of fresh parsley.