Cookbook: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.
The term Boliche in Argentina and Uruguay also refers to a disco, club or bar.
- 3-5 lb beef eye round roast.
- 4 Goya chorizos, quartered lengthwise
- 3 tbsp capers
- 3 tbsp green Spanish olives with pimentos
- 1 large green bell pepper
- 1 large onion
- 1-2 heaping tbsp oregano
- 3 bay leaves
- 6 cloves garlic
- 2 packets Goya Sazon con Azafran
- 2 large pinches saffron
- 1 can tomato sauce (29 oz)
- ¼ cup olive oil
- 2 tbsp Goya Adobo seasoning
- 1 package Badia Cilantro
- 1 cup red wine
- 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 five 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 hrs, 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.