Boliche (pronounced [bo'litʃe], also called boliche mechado) is a Cuban pot roast dish consisting of eye round beef roast stuffed with chorizo sausages browned in olive oil simmered in water with onions until the meat is soft, and then quartered potatoes added. Additional ingredients can include green peppers and various spices such as cumin, oregano and bay leaf,[a] and salt and pepper.
Water can be added during cooking to keep it from drying. During the cooking process, the flavors of the chorizo and beef intermingle, and the chorizo can serve to baste the interior of the beef. Boliche is usually served with white rice and fried sweet plantains. Other cuts of beef can also be used to prepare the dish, such as beef tenderloin.
- In most of the Spanish-speaking countries, a boliche is a cup-and-ball toy.
- The term boliche, in Argentina and Uruguay, also refers to a disco, club, or bar.
- In Puerto Rico, the sport of Bowling is referred to as boliche, or bolos.
- "A favorite dinner choice among Cubans, boliche is a beef roast stuffed with chonzo (hardened sausage), onions, green peppers, and spices."
- Harris, Geri Maria (December 28, 2009). "Recipe: Boliche Mechado". Houston Press. Retrieved March 7, 2017.
- MacVeigh, J. (2008). International Cuisine. Cengage Learning. p. 488. ISBN 978-1-111-79970-0. Retrieved March 7, 2017.
- Linares, R. (2016). Chef Ronaldo's Sabores de Cuba: Diabetes-Friendly Traditional and Nueva Cubano Cuisine. American Diabetes Association. p. pt187. ISBN 978-1-58040-656-7.
- Cox, B.; Jacobs, M. (2016). Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores. Abrams. p. pt134. ISBN 978-1-68335-182-5. Retrieved March 7, 2017.
- Go, L. (2003). Let's Go 2004: USA. St. Martin's Press. p. 512.
- Verlinden, J. (2014). To Cook Is to Love: Nuevo Cuban: Lighter, Healthier Latin Recipes. Langdon Street Press. p. 128. ISBN 978-1-62652-526-9. Retrieved March 7, 2017.
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