Cuban boliche (beef roast stuffed with chorizo)

Ingredients

• 1.4 to 2.3 kg of beef tenderloin (roast)
• 4 chorizo sausages, cut in half lengthwise
• 2 tablespoons of adobo seasoning
• 2 generous pinches of saffron
• 6 cloves of garlic, chopped
• 1 large onion, chopped
• 1 large bell pepper
• 3 bay leaves
• 1 to 2 tablespoons of crushed oregano
• 3 tablespoons of stuffed green olives with chili peppers
• 3 tablespoons of capers
• 2 packets of sazón seasoning with saffron
• 1 glass of red wine
• 1 jar of tomato sauce (820 g)
• 1/4 cup of olive oil
• 1 package of dried cilantro

Make incisions in the roast, running with the grain of the meat, and insert pieces of chorizo into the slits.

Lightly rub the meat with the adobo seasoning.

Coat it thoroughly with olive oil on all sides, then place it in a large roasting dish with a lid.

In the same frying pan, brown the saffron, garlic, onion, bell pepper, bay leaf, oregano, olives, capers, and sazón until the onion becomes translucent.

Deglaze with red wine, reduce the heat, and simmer for 5 minutes. Add the cilantro and tomato sauce, and stir.

Pour this mixture over the beef and bake in the oven at 160 °C (325 °F), covered, for 1 hour 30 minutes to 2 hours, or until the meat is tender; turn it over and brush with sauce occasionally.

Serve sliced, with a sauce.