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Loading...A legendary platter from Cochabamba, Bolivia, this hearty dish piles crisp, thick-cut fries with seared beef strips, smoky beef sausage, sautéed onions, and peppers, finished with creamy mayonnaise and mustard. Locoto chilies and a runny fried egg on top make it an unmistakable street-food classic of the Andes.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 loaded platters
Nutrition Facts
Per serving (estimated)
- 920 kcalCalories
- 55 gFat
- 14 gSaturated Fat
- 72 gCarbs
- 7 gFiber
- 6 gSugar
- 42 gProtein
- 1180 mgSodium
- 1480 mgPotassium
- 85 mgCalcium
- 6 mgIron
- 38 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the thick-cut fries
- 2 lb russet potatoes, peeled and cut into 1/2-inch batons
- 4 cups vegetable oil, for frying
- 1 1/2 tsp fine salt
For the beef and sausage
- 1 lb sirloin steak, sliced into 1/4-inch strips
- 1/2 lb smoked beef sausage (longaniza or kielbasa), sliced into 1/2-inch coins
- 2 tbsp neutral oil
- 3 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1/2 tsp ground cumin
- 1/2 tsp salt
For the vegetable topping
- 1 large white onion, sliced into thin rings
- 2 Roma tomatoes, sliced into rounds
- 1 red bell pepper, sliced into strips
- 2 fresh jalapeños or 1 locoto chile, seeded and sliced
- 1 tbsp white vinegar
- 4 large eggs
To assemble
- 1/3 cup mayonnaise
- 3 tbsp yellow mustard
- 1 tsp aji amarillo paste or hot sauce
- 2 tbsp chopped fresh parsley
Directions
- Heat the vegetable oil in a heavy pot to 325°F. Fry the potato batons in batches for 5 to 6 minutes until softened but not browned, then drain on a rack. Just before serving, raise the oil to 375°F and fry the potatoes again for 3 to 4 minutes until golden and crisp, then season with the salt.
- Meanwhile, season the beef strips with the garlic, Worcestershire, cumin, and salt. Heat 2 tbsp of oil in a large skillet over high heat and sear the beef in a single layer for 2 to 3 minutes until nicely browned but still juicy, then transfer to a bowl.
- In the same skillet, brown the sausage coins for 3 to 4 minutes until the edges are crisp and the fat has rendered, then stir them into the beef.
- Lower the heat to medium-high and add the onion, bell pepper, and jalapeño to the skillet. Cook for 4 to 5 minutes until the onions are translucent and lightly charred at the edges, tossing with the vinegar in the last 30 seconds. Add the tomato slices and warm through for 1 minute.
- Fry the eggs in a separate nonstick pan over medium heat for about 3 minutes each, keeping the yolks runny.
- To assemble, mound the double-fried potatoes on individual plates or a large platter. Pile the beef and sausage mixture over one half, arrange the sautéed vegetables over the other, and top each serving with a fried egg. Drizzle with mayonnaise and mustard, sprinkle with aji paste and parsley, and serve immediately while everything is hot.
Cook’s Notes
- Russets are essential here; their high starch content gives the classic crisp-on-the-outside, fluffy-on-the-inside Bolivian fry that holds up under all the toppings.
- If you can find locoto peppers at a Latin market, use them; they have a fruitier, more aromatic heat than jalapeños and are the traditional choice.
- For the most authentic flavor, look for smoked longaniza or use a Spanish-style chorizo with the casing removed as a close substitute.
- Always double-fry the potatoes: the first blanch sets the fluffy interior and the second fry builds the crust so they stay crisp under the meat and sauces.
- Leftover beef and sausage mixture reheats beautifully the next day and makes a great filling for a Bolivian-style sandwich with crusty bread.
