Pique a lo Macho (Pique a lo macho) — Bolivian Beef, Sausage, and Fries

• 900 gYukon Gold potatoes (peeled and cut into 1.5 cm batons)
• 1 lvegetable oil (for frying; nutrition assumes 70 ml retained by the dish)
• 1 tspfine salt
• 600 gbeef sirloin (cut into 1 cm strips)
• 4Bolivian-style salchichas or beef hot dogs (sliced on the diagonal into 1 cm pieces)
• 3 clovegarlic (finely minced)
• 1 tbspaji amarillo paste
• 1 tspground cumin
• 0.5 tspblack pepper (freshly ground)
• 120 mlBolivian lager beer
• 2 tbspsoy sauce
• 1 tbspred wine vinegar
• 1yellow onion (thinly sliced)
• 2ripe tomatoes (cut into wedges)
• 2locoto peppers (seeded for medium heat and sliced into rings)
• 4large eggs
• 0.5 cupprepared llajwa (for serving on the side)
• 6 sprigflat-leaf parsley (leaves chopped)

Instructions

1. 1

   Rinse the cut potatoes in cold water for 2 minutes, then soak them in fresh cold water for 15 minutes to remove excess surface starch. Drain thoroughly and dry them with a clean kitchen towel, because dry potatoes fry more evenly and splatter less.

2. 2

   Heat the vegetable oil in a heavy pot to 175°C and fry the potatoes in 2 batches for 6 minutes per batch, until pale golden and cooked through. Lift them onto a rack, raise the oil to 190°C, and fry again for 2 minutes per batch until crisp and browned.

3. 3

   Season the hot fries with 1 tsp fine salt and keep them warm on a tray in a 95°C oven. Do not cover them with foil, because trapped steam will soften the fries before the pique macho is assembled.

4. 4

   Heat a large skillet over high heat and add 1 tbsp of the frying oil from the pot. Sear the beef strips for 3 minutes without crowding the pan, then add the salchichas and cook for 4 minutes until the sausage edges brown.

5. 5

   Add the garlic, aji amarillo paste, cumin, black pepper, and 0.75 tsp fine salt to the skillet and stir for 45 seconds until aromatic. Pour in the beer, soy sauce, and red wine vinegar, then boil for 3 minutes until the sauce lightly coats the beef and salchichas.

6. 6

   While the sauce reduces, fry the eggs in a nonstick skillet over medium heat for 3 minutes, keeping the yolks slightly runny. Warm the onion slices, tomato wedges, and locoto rings in the beef skillet for 1 minute so they keep their freshness while picking up the savory juices.

7. 7

   Pile the fries onto a large warm platter and spoon the beef, salchichas, vegetables, and pan sauce over the top. Crown the platter with the fried eggs, scatter parsley over everything, and serve immediately with llajwa so each diner can control the heat.