What is Boliche?

2 Other dominant flavors include onions, garlic, wine and tomato. Boliche can be prepared at the top of the stove or in the oven and is also suitable for cooking in a slow stove.

The usual cut of beef for Bolich is an eye round roast, but Chuck or Rump are also common options. Regardless of the cut, the roast must be large enough to cut a pocket in order to keep the stuffing. The size and shape of the pocket varies depending on the nature and amount of stuffing used. Chorizo ​​may vary from dry Spanish style to a very soft and wet Mexican version. Boliche can be made with any type of Chorizoban barbecue is probably the most authentic. Chorizo ​​is wrapped in packaging that must be removed before inserting the sausage in roast.

Some recipes do not use sausage at all and replace the stuffing of bacon or ham and bacon. Other versions require allThree types of pork. Spices and vegetables can be added to the stuffing, and some versions are quite complicated and use all three kinds of meat, chopped vegetables such as carrots and celery and other spices. When Boliche is made with a more sophisticated stuffing, the pocket is formed by crossing the cuts, which can extend most of the length of roast.

The spice and tasty vegetables used for Boliche are characterized by Cuban: onions, garlic, oregano, tomato sauce or sliced ​​tomatoes, green olive with pernos. They can be mixed with citrus juice and wine to wipe the marinade or simply roast. The most authentic citrus Choice is bitter orange, also called sour orange, but mixed orange and lime or lemon juice is used when sour orange is not available.

Most recipes require marinating roast for at least three hours. The pocket or pocket for stuffing should be fastened with external baking. Some of the marinade may be mixed with elaboratesewn versions of stuffing mixes. Boliche is usually cooked in a Dutch oven over low heat or in a slow stove.