Cuba / Main
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.
Ingredients
- beef eye round roast, eye round roast3–5 lb
- Goya chorizos, quartered lengthwise, Goya, quartered lengthwise4
- Goya adobo seasoning, Goya adobo2 tbsp
- saffron2 large pinches
- cloves garlic, minced, minced6 cloves
- large onion, chopped, large, chopped1
- large green bell pepper, large1
- bay leaves3
- oregano1–2 heaping tbsp
- green Spanish olives with pimentos, green Spanish, with pimentos3 tbsp
- capers3 tbsp
- packets Goya sazon con azafran2 packets
- red wine1 cup
- can tomato sauce, 29 oz1 can
- olive oil¼ cup
- package Badia cilantro, Badia1 package
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.
