My Favorite Bolivian Dish:

Pique macho

Ingredients

 2 beef loins (yearling)

 5 vienna sausages
 1/2 purple onion
 1 green locoto pepper (I used a habanero)
 1 hard-boiled egg
 2 medium potatoes
 1 tomato
 200ml of beer
 1 tablespoon soy sauce
 black pepper (to taste)
 olive oil for frying

Preparation:

First, we peel the potatoes and cut them into wedges. We put them to fry in a pan
with plenty of olive oil. If we do not have the hard-boiled egg, it is time to cook it
too.

Cut the onion into strips, chop the beef into pieces and the sausages into wheels.

While the potatoes are frying, in a casserole we put 3 tablespoons of olive oil and
sauté the veal together with the onion cut into strips.

Cover the pan so that the meat releases its juices and let it cook for about 2
minutes, stirring a couple of times during this time

In a large plate or dish we assemble the pique a lo macho. First, we put the fried
potatoes, then the minced meat with its juices. Then the tomato and pepper cut
into slices and finally, the hard-boiled egg cut into two or four pieces.