Aya’s Cuban Boliche
Chorizo Stuffed Eye Round of Beef slow-simmered in a rich Pimenton and white wine tomato sauce.
Yield: 10 portions
- 1800 g eye round of beef, trimmed
- Chorizo sausage (the length of the eye round)
- 15 g garlic, smashed into a paste
- 1 g Cuban spice (Your favorite brand)
- 2g salt
- 50 g La Vas Ca, 100% Arbequinas Oil
- 450 g onion, small dice
- 225 g red bell pepper, small dice
- 15 g garlic, minced
- 125 g carrots, small dice
- 175 g Roma tomatoes, seeds removed, small dice
- 25 g tomato paste
- 150 g white wine
- 5 g Cuban spice
- 1 g Dos Hermanas Pimentón
- 2 g Gordal olives, diced
- 1000g beef broth
- 5 g salt
- Preheat the oven to 300°F.
- Make an incision in the eye round from one side to the other. Try to make sure to keep the hole in the center. The hole should just be large enough for the chorizo to fit inside. Rub the inside with the garlic spice paste, then stuff with the chorizo. Tie the eye round with the butcher’s twine. Season with the remaining salt and spice.
- Meanwhile, make the boliche sauce. In a sauce pot, sweat the onions, peppers, carrots, garlic, tomatoes until the onions translucent. Add the tomato paste and sauté until rust-colored and deglaze with the white wine. Add the spice, pimenton, olives, beef stock and the salt. Simmer for 10 minutes and set aside.
- Sear beef on all sides in a Dutch oven or heavy bottom pot.
- Add the reserved boliche sauce, cover with parchment paper and two layers of aluminum foil.
- Place into the oven and braise for 2.5 to 3 hours, until tender. Once cooked, allow to rest for 15 to 20 minutes.
- Remove the boliche from the pot, skim the excess fat off the top of the sauce. Add half of the sauce to a blender and puree. Add the sauce and puree to a pot and bring to a simmer, taste and adjust seasoning.
- Remove the butcher twine from the boliche, sliced in ½ inch to 1 inch slices. Place onto a platter and ladle the hot sauce on top and serve with Cuban tostones or chantinos.*
Yield: 10 portions
- 4 each whole green plantains, peeled
- Vegetable oil
- In a shallow cast iron skillet, add enough vegetable oil to cover the plantain pieces, over medium-high heat.
- Gently fry the pieces for 5 minutes, turning after 2 1/2 minutes. The plantain will change to a light golden color. Remove from the heat and drain on a paper towel. Using a plantain press or paper plate folded in half, gently press the plantain to form a 1/2-inch coin.
- Turn the heat up slightly, begin adding the plantain coins into the hot oil and fry for 4-5 minutes until golden brown on both sides.
- Remove from the oil and drain off the excess fat and season with salt.
Bacon Wrapped Quail stuffed with Chorizo Sausage
Yield: 2 servings
Pork Heart Sausage
- 950 g pork shoulder, cubed
- 250 g poultry offal (combination of chicken and quail heart)
- 300 g pork fatback, cubed
- 12 g Kosher salt
- 2.5 g tinted cure mix or Cure #1
- 4 g chorizo spice mix*
- 2 g garlic powder
- 32 g Nora Chili Puree**
- 11 g hot pepper paste
- 20 g Armagnac
- 240 g pork blood
- 20g Parsley, chopped
- 1% Activa RM
- Combine the first 10 ingredients in a large bowl, cover and marinate in the refrigerator 24-48 hours.
- Transfer pork mixture to the freezer to par-freeze before grinding. Using a sausage grinder and stuffer, grind the marinated pork and stuff into hog casings. Dry uncovered, in the refrigerator on a roasting rack so that the air can circulate around the sausage, at least 24 hours and up to 48 hours.
- Remove 1,600 g of sausage from its casing, add the parsley and Activa RM to the chorizo sausage. Transfer to a piping bag. Cut the tip of the piping bag to about the diameter of a quarter.
- Place a roll of plastic wrap in front of your work station. Begging to pipe log the sausage on to the plastic wrap, roll up the plastic wrap to form a tight thin log of the sausage. Place in the refrigerator for 1 hour to allow the Activa to set.
- Prepare a water bath at 150ºF, add the sausage log and poach for 30-45 minutes. Allow to rest at room temperature, then add to a water bath. Once cold, portions into 2.5 to 3 inch sections form about 160 g logs.
- To stuff the quail, cover a work table with plastic wrap. Lay all the quail feet pointing toward you. Dust with Activa, place the cooked log of stuffing in between the quail breast. Fold skin over the log, dust with Activa. Then fold over the other skin flap. Make sure the legs are not crossed. Dust the belly strip with Activa, wrap the mid-section of the quail with the belly. Pushing the arms up wrap the quail with plastic wrap. Allow an hour to rest in the refrigerator to set Activa.
- Remove the quail from plastic wrap, season with salt and pepper, place into a Cryovac bag, place the bag in the freezer for 5-10 minutes to lower their temperature. Seal the bags.
- Prepare a water bath at 83°C / 181°F for 2 minutes and add the quail to pasteurize. Reduce temperature to 66°C / 150°F, continuing to cook the quail for 2 hours.
- Remove from bath and allow to rest at room temperature, 20 minutes. Serve warm.
*Chorizo Spice Mix
- 5 g Tellicherry peppercorns
- 1 g dried guindilla pepper
- 8 g cumin
- 10 g coriander seeds
- 7 g ground onion
- 5 g ground garlic
- 1 g cinnamon
- 1 g dried thyme
- 3 g dried oregano
- 0.5 g bay leaf
- 3g Dos Hermanas Pimentón
- In a dry pan over medium heat, toast the spices until fragrant. Transfer to a spice grinder and grind until fine.
**Nora Chili Puree
- 100 g dried Nora chili, seeded and stemmed
- 200 g water
- 20 g garlic clove
- 40 g sherry vinegar
- 2 g salt
- Place all ingredients into a pot and simmer for 15-20 minutes until tender. Add to a blender and puree until smooth. Note: For longer storage, cover with oil and store in the refrigerator for later use.
Recipes by Carlos Villanueva, director of culinary & operations, Puff N’ Stuff Catering