Pique Locha
A hearty and flavorful dish from the Cochabamba region, Pique Locha is a variation of the popular Pique Macho, often featuring thinly sliced beef, sausages, potatoes, and a spicy sauce, but typically served in a more manageable portion.
🧂 Ingredients
- 500 g Beef sirloin or tenderloin(thinly sliced)
- 2 units Chorizo(sliced)
- 500 g Potatoes(cut into fries)
- 1 medium Onion(chopped)
- 2 medium Tomatoes(chopped)
- 2 tbsp Aji amarillo paste
- 3 cloves Garlic(minced)
- 4 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 units Hard-boiled eggs(sliced, for garnish)
- 2 tbsp Parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Fry the potato fries until golden brown and set aside.
- 2
In a large skillet, heat 2 tbsp of vegetable oil over medium-high heat. Add the sliced beef and cook until browned on all sides. Remove beef and set aside.
- 3
In the same skillet, add the remaining 2 tbsp of oil. Sauté the chopped onion and minced garlic until softened, about 5 minutes.
- 4
Add the chopped tomatoes and aji amarillo paste to the skillet. Cook for another 5-7 minutes until the tomatoes have broken down and the sauce has thickened.
- 5
Return the browned beef to the skillet. Add the sliced chorizo and cook for another 5 minutes, or until the chorizo is cooked through. Season with salt and pepper.
- 6
To serve, arrange a bed of fried potatoes on a plate. Top with the beef and chorizo mixture. Garnish with sliced hard-boiled eggs and chopped parsley.
💡 Pro Tips
- ✓For a spicier kick, add more aji amarillo paste or a pinch of hot pepper flakes.
- ✓Ensure the beef is thinly sliced for quick cooking and tenderness.
- ✓You can substitute pork loin for beef if preferred.
🔄 Variations
- Add some sliced bell peppers (red or green) along with the onions for extra color and flavor.
- Serve with a side of pickled red onions for a tangy contrast.