Name: Boliche | Cuban Pot Roast Stuffed with Chorizo and Olives
Prep time: 20 min
Cook time: 180 min
Total time: 215 min
Ingredients: 3-4 lbs chuck roast, well-marbled; 2 chorizo sausages, sliced; 1 cup green olives, pitted; 2 tbsp olive oil; 4 cloves garlic, minced; 1 large onion, chopped; 4 cups diced tomatoes (fresh or canned); 1 cup beef broth; 1 tbsp The Spice Girl Kitchen Cuban Seasoning; 2 bay leaves; Salt and pepper to taste

Dive into the rich, vibrant world of Cuban cuisine with our Boliche recipe—a mouthwatering pot roast stuffed with chorizo and olives, simmered in a savory tomato-based sauce.

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Get ready to embark on a culinary journey to the vibrant island of Cuba with this delicious Cuban Pot Roast, known as Boliche. This dish features a beef roast stuffed with spicy chorizo and briny olives, all simmered in a rich, tomato-based sauce. Whether you’re a seasoned cook or a beginner, you’ll find this recipe both fun and rewarding.

In this recipe, I use my salt-free Cuban spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Cuban seasoning on the market. But feel free to substitute it for cumin, paprika, and oregano in equal parts for a similar effect! (P.S. My Cuban blend has some dried orange peel in it – along with other savory spices to help bring this dish to life)

Let’s dive into the flavors and history of Cuban cuisine, break down the ingredients, and explore some cooking tips with a touch of food science.

This post is all about Boliche!

Cuban Food

Cuban cuisine is a delightful fusion of Spanish, African, and Caribbean influences, resulting in bold, flavorful dishes that celebrate the island’s diverse cultural heritage. Common ingredients include rice, beans, plantains, pork, beef, and fresh vegetables. Traditional Cuban cooking techniques often involve slow-cooking methods like braising and roasting, which help to develop deep, complex flavors. Meals are often communal, bringing family and friends together to enjoy the delicious fare.

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History of Cuban Boliche

Boliche, or Cuban pot roast, has its roots in Spanish cuisine but has evolved uniquely within Cuban kitchens. Traditionally, Boliche is made by stuffing a beef roast with chorizo and olives, then braising it in a savory tomato-based sauce until tender. This dish has become a staple in Cuban households, often served during special occasions and family gatherings. Its rich flavors and hearty nature make it a beloved comfort food.

Ingredient Breakdown

Beef Roast: Choose a well-marbled cut like a chuck or round roast. The marbling ensures a tender, flavorful result.
Chorizo: Adds a spicy, smoky depth to the dish. Opt for Spanish or Cuban-style chorizo.
Olives: Green olives provide a briny contrast to the rich meat, balancing the flavors.
Tomatoes: The base of the sauce. Fresh or canned tomatoes can be used.
Garlic and Onions: Essential aromatics that form the foundation of the sauce.
Spices and Herbs: Cumin, oregano, and bay leaves enhance the dish with warm, earthy notes. OR you can make your life easier and use our Cuban seasoning like we did in the recipe below!

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Cooking Tips

Stuffing the Roast

Make deep slits in the beef roast and stuff generously with chorizo and olives. This ensures even distribution and a burst of flavor in every bite.

Flavor Absorption: Stuffing the roast with chorizo and olives allows the flavors to permeate the meat, enhancing its taste from the inside out.

Searing the Meat

Brown the roast on all sides in a hot pan. This step caramelizes the surface, adding depth and complexity to the flavor.

Maillard Reaction: Searing the beef initiates the Maillard reaction, a chemical process that browns the meat and develops a rich, savory flavor.

Simmering

After searing, simmer the roast slowly in the tomato-based sauce. This slow-cooking method tenderizes the meat and allows the flavors to meld beautifully.

Braising: Slow-cooking the roast in liquid breaks down collagen and connective tissues, resulting in tender, melt-in-your-mouth meat.

Resting the Meat

Once cooked, let the roast rest for 10-15 minutes before slicing. This helps retain the juices and keeps the meat moist.

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Serving Suggestions

Boliche pairs beautifully with traditional Cuban sides like white rice, black beans, and fried plantains. For a complete Cuban feast, add a fresh salad or some crusty bread to soak up the delicious sauce.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices and sauce in a covered dish and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through. Alternatively, you can reheat in the microwave, though the oven method preserves the texture better.

Cuban Boliche is a flavorful, comforting dish that brings the essence of Cuban cuisine to your table. With its rich history and bold flavors, it’s sure to become a favorite in your home. Give this recipe a try, and don’t forget to share your cooking adventures with us!

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