Sunday, April 15, 2012

A nod to Boliche

I was thinking of Boliche (Cuban pot roast) that I read on 3 Guys from Miami but I really didn't want to take the time to do up a full pot roast. 

While the picture doesn't capture the yummy-ness of this dish.  You can see that it could dress up nicely - if one put a bit of effort into it.  I didn't because we were hungry. :)   But, how can you go wrong with Spanish Chorizo and beef?

Stuffed steaks with Chorizo

4 Round Steaks or similar cuts of steaks
1 package Spanish Chorizo
6 cloves garlic (I like garlic, you can reduce but it really gives a great flavor)
1 onion, sliced
1 can tomatoes, diced
1 tablespoon oregano
2 potatoes, small cubes
1/2 can of water (just to get out the tomato juices from the can)
salt and pepper to taste
butter - about a tablespoon or so

twine or tooth picks

In a food processor, blend chorizo and 3 cloves of garlic until ground meat consistency.

Take steaks, salt and pepper both sides. Take chorizo mixture and spread even amounts on the steaks. Roll the steaks and either tie with twine or stick through with tooth picks so that you have meat rolls.

Place a knob of butter in a pan (some what deep dished) and once heated place steaks in and allow to brown. turn and brown all sides (it's worth it, honest!) Toss in onions, tomatoes, garlic, water and potatoes. Bring to boil, simmer and cook covered with slight opening for about 20 min. Until potatoes are done.

Pull out steaks and cut into bite size pieces so it is easier to eat. Otherwise, you can serve the rolls (removing tooth picks / twine) and let the person cut it. Put sauce with some potatoes. Serve.