pique macho calories

Heat up the oil. There is not an exact size for the potatoes, do it as you like but not too small. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Make sure you have plenty of it and it must be really hot. Welcome to my blog. {This post may contain affiliate links} Very happy to have chef Valentina from What’s Cooking Valentina again on the blog. Dry them well before frying them.Heat a good amount of oil in a frying pan, if you have a thermometer, it should reach 160C (320F).The potatoes are cooked or fried 2 times. For the second 180C (355F) cooking (medium heat) the bread should brown after 15 seconds.Yes, you can use frozen French fries and follow the package directions.Unfortunately, this pepper is hard to find outside Bolivia and Perú. Another optional step is to chop and put the tomato together with the onion but if you like it fresh keep it till the end.

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After cutting them, place them in cold water to avoid browning.

Learn about the number of calories and nutritional and diet information for Pollo picante. Lose weight by tracking your caloric intake quickly and easily. But if your country has a Bolivian or Peruvian market, you might be able to find it.The spiciness of this pepper is closer to a Habanero pepper. It's so hearty and perfect for family meals.So flavorful and satisfying - thank you for a great recipe!Where has this recipe been my whole life? However, remember that the basic recipe is only tomatoes and locotos, you could vary the amount of them depending on the degree of spiciness you want the sauce. So delicious!Love this flavorful dish!

If you see the preparation too dry, you can add more. This is part of our comprehensive database of 40,000 foods including foods from hundreds of popular restaurants and thousands of brands. Pique macho or pique a lo macho is a dish that consists of homemade fries, steak, sausages, a bit of onion, tomato, hard-boiled eggs, and the touch that makes it pique macho, slices of Bolivian chili, locoto.This time she shares with us a traditional dish from the city of Cochabamba, also known as the gastronomic capital of Bolivia.This dish is a very popular picada or appetizer among Bolivians. Some are my own creations and some are copycat from the many found on the internet, but with a twist using ingredients I can find in Paraguay. Then do the same with the sausage. I know my family will love it and ask for it again and again! Continue with the fries and mix.Thanks for downloading our free Kitchen Conversions PDF! If you have the chance to go to Cochabamba you have to eat the original Pique a lo Macho. Try visiting this page in a Javascript-enabled browser: Do you like fried potatoes? If you like you can also slice and add 3 cloves of garlic. I hope you enjoy them!

The first time is to cook the potatoes and the second to give it the crisp that characterizes them.After frying the first time, start cooking the chorizo and sausages in a pan with a little oil. Many people like to accompany this dish with the traditional dressings: mayonnaise, ketchup and mustard. Hello!

Wash and julienne the onions and the chilis (cut long thin slices). The Bolivian tradition is to accompany it with a spicy sauce called llajua (in addition to the others if you want).

If you want to cook something different and delicious, here is my recipe of a widely known and well received Bolivian dish: Pique a lo Macho (or Pique Macho). Add the sausage and the fried potatoes into this preparation, and stir.

Leave a few minutes placed on high heat and serve with the boiled eggs cut in pieces. Have ready the sausage (salchichas) sliced diagonally so that you obtain long shapes as the potatoes (their shapes should be the same). Can you imagine a dish that combines all of that? Traditionally it’s made in a mortar called batán (a stone grinder) but you can use a food processor. It’s common to find this sauce with chopped white onions (1 spoon of small cubes) and also with another traditional herb called wakataya (again it’s not replaceable but you could try with some leaves of bacil). Get ready to start and prepare two large saucepans, one little pot and the ingredients below (which are listed in the order you will use them). Leave them in cold water to prevent them from browning.Fry them until cooked and remove from the heat (about 20 minutes)At the same time heat a frying pan and cut the chorizos ​​and sausages into thick slices.Cut the meat into medium cubes and season with salt and pepper.Brown the chorizo, continue with the sausage and reserve.In the same hot skillet add the meat, make sure it is sealed.Mix the meat with the chorizo ​​and sausages to let the flavors integrate.Cut the onions into julienne strips and the tomatoes into wedges.To serve, add the meat, the chorizo ​​, and the sausage in a platter. Each oil and potato absorbs fat differently.