Pique a lo Macho- Tantalize your Tastebuds!

Advice before starting: I would suggest frying the potatoes while making the other preparation, but you also can fry the potatoes first and then continue with the other part (It takes longer this way). Boil the eggs. Peel the potatoes and chop them in thick and long shapes. There is not an exact size for the potatoes, do it as you like but not too small. Have ready the sausage (salchichas) sliced diagonally so that you obtain long shapes as the potatoes (their shapes should be the same). Heat up the oil. Make sure you have plenty of it and it must be really hot. Put a portion of potatoes. The oil must cover all the potatoes. Once cooked to a golden brown color drain the grease and repeat the process as many times as required. Then do the same with the sausage. Wash and julienne the onions and the chilis (cut long thin slices). You can add or substitute the chili peppers with sweet peppers if you don’t want the dish too spicy. If you like you can also slice and add 3 cloves of garlic. Then sauté all of that, with two tablespoons of oil, until the onion turns transparent. 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. Cut the steak into cubes and add, let it fry to a golden brown color. I recommend adding soy sauce but you can use salt instead, also add black pepper (and cumin if you want). Let the spices penetrate into the meat. Add 1/2 to 2/3 cup of red wine or beer. If you see the preparation too dry, you can add more. 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. If you set aside the tomatoes you can add them to the dish.