Boliche (Cuban Chorizo-Stuffed Roast)
Here is a straightforward way to make Boliche (Cuban Chorizo-Stuffed Roast) at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. It sits firmly in the Cuban tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Serves 68
- Level Hard
Ingredients
- 3 –5 lb beef eye round roast
- 4 Goya chorizos, quartered lengthwise
- 2 tbsp Goya adobo seasoning
- 2 large Pinches saffron
- 6 clove Garlic, minced
- 1 large Chopped 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.
Tips for the best Boliche (Cuban Chorizo-Stuffed Roast)
- Keep the simmer gentle. A hard boil toughens –5 lb beef eye round roast and drives off the liquid too fast.
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
How many people does this Boliche (Cuban Chorizo-Stuffed Roast) recipe serve?
As written it serves 68. The quantities scale up or down in a straight line, so double everything for 68×2.
Is this Boliche (Cuban Chorizo-Stuffed Roast) recipe hard to make?
It is rated hard: 16 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for –5 lb beef eye round roast?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Boliche (Cuban Chorizo-Stuffed Roast) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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