Step 1 of 5
Pique macho
Fry the chips in oil at 150°C for 6 minutes until soft but pale. Drain. Just before serving, fry again at 190°C until golden and crisp, 3 minutes, and salt.
Tip: Double-frying is the only way the chips stay crisp under the meat and sauce for more than a minute.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pique macho take?
55 min all in — 20 min prep, 35 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 5 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
7 more questionsFewer questions
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Spider or strainer, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Beef → Chicken breast strips. Pique de pollo is on most menus. Cook it through rather than just searing.
What should I watch for?
A crowded pan boils the beef grey. Two batches.
Any tips from this recipe?
Serve on one platter, not plates. Dividing it up misses the point. Some versions add a handful of chopped parsley at the end; it is one of the few green things on the plate.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.