Boliche (Cuban Chorizo-Stuffed Roast)
Boliche (pronounced bow-lee-chay) is a popular Cuban dish consisting of eye round roast stuffed with chorizo sausages simmered in a tomato sauce base.
- Servings
- 6–8
Ingredients
- 3–5 lb beef eye round roast
- 4 Goya chorizos, quartered lengthwise
- 2 tbsp Goya adobo seasoning
- 2 large pinches saffron
- 6 cloves garlic, minced
- 1 large onion, chopped
- 1 large green bell pepper
- 3 bay leaves
- 1–2 heaping tbsp oregano
- 3 tbsp green Spanish olives with pimentos
- 3 tbsp capers
- 2 packets Goya sazon con azafran
- 1 cup red wine
- 1 can (29 oz) tomato sauce
- ¼ cup olive oil
- 1 package Badia cilantro
Method
- Cut slits into eye round roast, and stuff with quartered chorizos (follow the grain of meat).
- Lightly rub meat with adobo seasoning.
- Brown the meat on all sides in a sauté pan to seal in the juices. Remove and place in a large covered roasting pan.
- In the same pan as the beef was browned, add saffron, garlic, onions, peppers, bay leaves, oregano, olives, capers, and the Sazon seasoning. Sauté until the onions are translucent in color.
- Deglaze with red wine, turn heat down, and simmer about 5 minutes. Add the cilantro and the tomato sauce and stir well.
- Pour this mixture over the beef, and roast at 325 °F for 1 ½–2 hours, or until meat is tender. Turn the roast over and baste with the sauce once in a while to assure full flavor penetration and even cooking.
- Serve.