Best 6 Chorizo Stuffed Beef Eye Round Recipes

BOLICHE (CUBAN POT ROAST)

Steps:

• Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.
• Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.
• Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
• Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
• Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.

STUFFED ROUND STEAK

Steps:

• Flatten steaks to 1/4-in. thickness; set aside. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings. , Saute onion in the drippings. Add the croutons, parsley, salt, celery salt, sage, pepper and bacon. Spread over each steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string., Place in a greased 13-in. x 9-in. baking dish. Pour broth over steaks. Cover and bake at 325° for 1 hour. Drizzle with tomato sauce. Bake, uncovered, for 45 minutes or until meat is tender., Remove meat to a serving platter and keep warm. Pour drippings and loosened brown bits into a measuring cup; skim fat. In a saucepan, combine cornstarch and water until smooth; gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced steak.

STUFFED BEEF EYE OF ROUND (LECHóN DE MECHAR)

Steps:

• Trim meat and with a knife, make a long deep pocket from both ends to center of meat.
• Mix onions, garlic, sweet chili, peppers, oregano, capers, OO, vinegar and salt.
• Stuff meat with mixed ingredients alternating with ham and olives.
• Sew opening on both ends to center of meat.
• In a large pot (caldero) heat oil, sofrito and sauce. Add meat. Cook over moderate high heat.
• Add water and bring to a boil, cook until meat is fork tender.
• Add potatoes and bring rapidly to a boil. Cook covered for about 1 hour.
• Note: You can chop more of the veggies used to stuff and add them at the same time you are adding the potatoes.
• Remove meat and boil sauce until tick.
• Cut meat in slices and serve.

CHORIZO STUFFED REDS

Steps:

• Preheat the oven to 375 degrees F.
• For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh.
• For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine.
• Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot.

BOLICHE RELLENO (STUFFED BOLICHE) - EYE OF THE ROUND ROAST

Steps:

• Clean the meat by trimming excess fat.
• With a knife make a deep cut along the center of the beef, leaving both ends uncut.
• Place the meat in a large pot.
• Line with plastic liner - so as to be able to mix the marinade and roast.
• To prepare marinade, mix garlic, oregano, cumin, bay leaf, bitter orange juice, lime juice, wine, 1 packet of Goya con Azafran seasoning, 1 tablespoon Goya Adobo seasoning, 1/2 of the cilantro, salt, if using, and pepper, if using.
• Add 3 tablespoons of the marinade to the opening inside the meat.
• For best results, marinate for 3 hours or up to overnight, refrigerated.
• In food processor container mix the stuffing: ham or bacon, carrot, onions, bell peppers and chorizo, 1 packet of Goya con Azafran seasoning, 1 tablespoon Goya Adobo seasoning, olives, capers to a fine grind.
• Mix the contents with the marinade in a bowl.
• Loosely stuff mixture into the cavity of the roast by pressing it with a long handled spoon as far into the cavity as possible.
• Tie stuffed roast closed, tightly.
• Add the rest of the marinade to the outside of the meat.
• Preheat oven to 350°F.
• Heat a large frying pan that can be used on stove as well as in the oven, add olive oil.
• When olive oil is heated and begins to "smell fragrant", add the roast and brown on all sides, turning with a large fork several times.
• Add the remaining marinade, cover and place in oven.
• Roast for approximately 3 hours. (Keep checking about every 45 minutes to 1 hour).
• Discard bay leaves.
• Remove meat to a separate dish and allow to cool, at least 30 minutes, before slicing into 1/4" slices using a very sharp knife, so that roast doesn't crumble (approximately 20 to 24 slices).
• Combine the chunky tomato sauce and remaining Badia Cilantro with the marinade that remained in the pan and simmer for 3 minutes.
• Pour over sliced meat.
• Cover meat with aluminum foil and reheat if necessary (approximately 15 minutes), be careful not to dry out!
• Can be served with roasted potatoes, a vegetable, an avocado salad, good warm Cuban bread to sop up the juice and a lovely wine.
• Que les aproveche!

CHORIZO-STUFFED SPAGHETTI SQUASH

Steps:

• Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
• Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
• Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
• Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
• Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
• Fluff spaghetti squash strands with a fork, keeping them in the shells.
• Increase oven temperature to 400 degrees F (200 degrees C).
• Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.