Wow, Nydia, this looks amazing and the preparation is not hard. Your recipes are so good and delicious. Thank you so much for the step by step instructions. You are great!!
I loved it and very simple to do. I am 48 years old and have been cooking since I was 14 and cooking is my relax so I know a lot about cooking but this is a winner. Excellent.
Hola Nydia , hice esta receta ayer , y me quedo para chuparse los dedos , mi esposo le fascino , ya es la segunda receta que hago de tu canal y te digo me han encantado , ahora tienes una seguidora mas , mis saludos , y siguenos inspirando con esas deliciosas comidas
this is fantastic!! you are amazing!! i am going to try this for thanksgiving as appetizers!! thank you so much for this, you are such an inspiration. Dios te bendiga
Hola, me gustan mucho tus recetas de las cuales he hecho varias incluyendo postres y pastelitos. Quisiera hacer este boliche que me recuerda los que hacia mi madre, para lo cual me gustaria saber cuantas onzas o mililitros tiene la lata de salsa de tomate. Gracias por tu respuesta, saludos desde Canada.
Your food and your plating skills are so amazing! I love watching your videos and really appreciate you doing them. I'm Guyanese and Haitian, but I've been learning Puerto Rican food for my blog, and you've helped in making it a hundred times easier to learn. I know you do both Puerto Rican and Cuban food, but anything you post, I have to try and make because you make the food look soo good! I know I wrote a book but I just wanted to tell you thank you.
***** Hi Candee..thank you very much for your comments and support! Glad to know that my efforts are appreciated! I know a bit about Haitian food but nothing about Guyanese.. is it similar to ours?
Try this...when the boliche is half cooked & still firm, remove it to a cutting board and cut slices as thin as you like (1" slices is ideal) Return slices to the pan & cook until tender. Dried oregano is fine, wine unnecessary,...add cumin to the broth. This method is well over 100 years old. Yes, I'm Cuban.
Guyanese food is like a mix of African, American Indian, East Indian, and even a bit of Chinese food. We're really mixed up because of all the different races there. But yeah, there are a lot of similarities in the food with small differences. Learning about Puerto Rican food and culture, I found out even though the Hispanic countries were colonized by the Spanish and the West Indian countries by the British, we have a lot more similarities throughout the Caribbean as a whole than I realized. Thanks so much for replying :)
Ohhh.. I forgot..a good example would be like pegao. We eat that part of the rice too, but we call it the bun bun. We don't like to waste anything lol..
Hi Nydia!! I have thought of making this for yearsssss I lived in Miami 23 yrs but it seems a bit dry I can't eat dry meat it's very hard for me to digest. But I will do this in slow cooker it looks so good. Hopefully it will come out soft. Thank You God Bless que viva Puerto Rico y a mis amigos Cubans tambien !! Saludos desde Oroando
HI Mayra.. remember.. the secret for a soft Boliche is .. cook it in low heat for the time recommended in the video.. ten paciencia y versa que rico te queda.. Nydia
Nydia I made your recipe and it was wonderfull, Thank you so much. I made them in the slow cooker and it was delicious. I cut it for 7 hours and it was very soft
+Javier Beltran Gracias Javier!! sabes, mi hija esta casada con un Colombiano divino!.. tambien le gusta mucho el boliche.. gracias y saludos a mis hermanos Colombianos!..Nydia
Making this tonight. had a smaller cut of meat so only 1 chorizo and a bit fit in it. I didn't have many potatoes so I added some carrots (end of the week I'm emptying the fridge for next week shopping lol). Thank you smells delicious
Oscar Perez HI Oscar.. I don't have to post it. is super easy.. just follow the same process.. and place the Boliche with the sauce on the slow cooker in low for about 6 hours.. now..very importantlet if cool down before you cut if .. preferably refrigerate for a few hours.. the slow cooker tends to break the meat .. good luck!
After browning the meat and making the sauce could it then be transferred to a slow cooker instead? If so, how long should we leave it for? Also at which point would we then add the potatoes. Only because I’d rather not have to watch it. Thank you. I always love your recipes.
Hi ! From Miami Beach : I’m cooking tonight Boliche a la Cubana a lo Nydia just for me . You are very pleasant to watch . Suggestions Receta de Aporreado de Tasajo o de Ñame con Corbata me gustaría que mostraras en un vídeo. By the way a Male here.
Yes.. is just that I'm taking a small brake to take care of some family issues.. but I'm planning to film the "Vaca Frita de Pollo" sometime this week.. Nydia
I always order this from the Segio's Restaurant. I never make it as good. Last night i made this and it's was better than Sergio. I didn't have enough cooking wine so, I did 1 cup beer. And doubled your sauce. My family went crazy! Next week it's Bistec in Cazuela. Getting them today.
NydiasMiamiKitchen the problem is my granny didn't write down any recipes to leave us behind. I recently re discovered my love for the Cuban food I grew up with. I am trying to leave my kids these recipes, I raised them with. I have Cuban Spagetthi, Arroz con Pollo, Piccadillo, Soup, Enchilada de Cameron, Cuban Deviled Ham - Cream Cheese Party Spread, Cuban chicken and potatoes, Cuban Egg Scramble, and Squid rice but the rest, Im enjoying your channel. I don't want these recipes for them to be lost.
Anibal Garcia I go to the Publix located at 20201 sw 127 ave..The butchers there are Carlos and Pedro.. super nice and always try to find good cuts of meat for me.. tell them I sent you.
kawailan Hi... if you followed the recipe correctly.. cooking time, ect..and it's still hard.. it can be the meat.. I always check it with a forki if not fork tender I cooked in slow heat for another 1/2 hour or even 45 minutes..
Se ve muy rico. Gracias por compartir estas deliciosas recetas. Dios la bendiga
María
Maria Henri Gracias Maria!
Wow, Nydia, this looks amazing and the preparation is not hard. Your recipes are so good and delicious. Thank you so much for the step by step instructions. You are great!!
Thank you!!
I loved it and very simple to do. I am 48 years old and have been cooking since I was 14 and cooking is my relax so I know a lot about cooking but this is a winner. Excellent.
Thank you!
Hola Nydia , hice esta receta ayer , y me quedo para chuparse los dedos , mi esposo le fascino , ya es la segunda receta que hago de tu canal y te digo me han encantado , ahora tienes una seguidora mas , mis saludos , y siguenos inspirando con esas deliciosas comidas
oderay Lima Mi amiga, no hay nada como un marido contento!! felicidades y espero que sigas viendo mi canal y hacienda mis recetas.. un abrazo.. Nydia
Hola Nydia, chino siempre quedo complacida con tus recetas. Bendiciones.
Me encantas tus recetas..., Nidia !
this is fantastic!! you are amazing!! i am going to try this for thanksgiving as appetizers!! thank you so much for this, you are such an inspiration. Dios te bendiga
jessica rivera Thank you Jessica.. let me know how it comes out! good luck!
Buenas noches Nydia gracias por la receta muy rico me quedo y en vez de usar un caldero prepare esta receta usando mi slow cooker muchas gracias
+Miguel A. Sanchez Hola Miguel.. muchas gracias por escribirme y por tratar mi receta.. Nydia
Miguel A. Sanchez
hola soy vilma y me encantan tus recetas ya probé el boliche los capuchinos el arroz imperial y todo me a quedado delicioso
Wow.. felicidades.. me encanta saber que mis recetas gustan .. saludos.. Nydia
Hola, me gustan mucho tus recetas de las cuales he hecho varias incluyendo postres y pastelitos. Quisiera hacer este boliche que me recuerda los que hacia mi madre, para lo cual me gustaria saber cuantas onzas o mililitros tiene la lata de salsa de tomate. Gracias por tu respuesta, saludos desde Canada.
Definitely want to try this out. Thank you for taking the time to show us
Thank you!
Excelente preparación. El fin de semana lo hago
Hoy lo preparé y me quedo riquísimo gracias por la receta:)
Your food and your plating skills are so amazing! I love watching your videos and really appreciate you doing them. I'm Guyanese and Haitian, but I've been learning Puerto Rican food for my blog, and you've helped in making it a hundred times easier to learn. I know you do both Puerto Rican and Cuban food, but anything you post, I have to try and make because you make the food look soo good! I know I wrote a book but I just wanted to tell you thank you.
***** Hi Candee..thank you very much for your comments and support! Glad to know that my efforts are appreciated! I know a bit about Haitian food but nothing about Guyanese.. is it similar to ours?
Try this...when the boliche is half cooked & still firm, remove it to a cutting board and cut slices as thin as you like (1" slices is ideal) Return slices to the pan & cook until tender. Dried oregano is fine, wine unnecessary,...add cumin to the broth. This method is well over 100 years old. Yes, I'm Cuban.
Guyanese food is like a mix of African, American Indian, East Indian, and even a bit of Chinese food. We're really mixed up because of all the different races there. But yeah, there are a lot of similarities in the food with small differences. Learning about Puerto Rican food and culture, I found out even though the Hispanic countries were colonized by the Spanish and the West Indian countries by the British, we have a lot more similarities throughout the Caribbean as a whole than I realized. Thanks so much for replying :)
Ohhh.. I forgot..a good example would be like pegao. We eat that part of the rice too, but we call it the bun bun. We don't like to waste anything lol..
***** Wow Candee.. it sounds delicious!.. I'm going to try to find a Guyanese restaurant in Miami.. thank you!
you are amazing! bravo ;) keep making more videos please . thank you
from louisiana
Thank you!!
Can this be done in the instapot or a pressure cooker
I guess you could but I only use the traditional method.
Hi Nydia!! I have thought of making this for yearsssss I lived in Miami 23 yrs but it seems a bit dry I can't eat dry meat it's very hard for me to digest. But I will do this in slow cooker it looks so good. Hopefully it will come out soft. Thank You God Bless que viva Puerto Rico y a mis amigos Cubans tambien !! Saludos desde Oroando
HI Mayra.. remember.. the secret for a soft Boliche is .. cook it in low heat for the time recommended in the video.. ten paciencia y versa que rico te queda.. Nydia
Súper éso en los dos idiomas, me encanta el boliche
Nydia I made your recipe and it was wonderfull, Thank you so much. I made them in the slow cooker and it was delicious. I cut it for 7 hours and it was very soft
Maggy Luis Nice.. sometimes I also make it in the slow cooker.. it comes out delicious!
Disculpa mi pregunta es carne de res o de serdo
+sabrina hernanas Hola Sabrina.. es carne de res.. Gracias
gracias por tus recetas nydias son deliciosas. y si sabes la receta del meat loaf a lo boricua te lo agradeceria de todo corazon.
TheAcosta05Hola.. ya tengo el meat loaf en el canal.. buscalo bajo meat loaf Caribbean style.. pulpeta.. hope you like it!
ok gracias
Nydia soy Colobiano y me encanta el boliche, lo prepare y lo disfrute hasta lamer el plato...
+Javier Beltran Gracias Javier!! sabes, mi hija esta casada con un Colombiano divino!.. tambien le gusta mucho el boliche.. gracias y saludos a mis hermanos Colombianos!..Nydia
Deliciosa receta, asi mismo es como yo hago el boliche cubano, lo aprendi hacer con mi papa que fue mi maestro en la cocina.
Gracias!!!
One of my favorites. Love it. Thank you for sharing it with us.
Ocan Efun Your welcome!!
Así mismo es nydia claro q así será mis saludos
Hello. How do we get the recipe ?
Excelente
Gracias!
You’re the best.. I miss your recipes.. Vuelve te extrañamos ❤️❤️❤️
Thank you!
Making this tonight. had a smaller cut of meat so only 1 chorizo and a bit fit in it. I didn't have many potatoes so I added some carrots (end of the week I'm emptying the fridge for next week shopping lol).
Thank you smells delicious
Can you post on how to make this in the slow cooker? Would love to do it this way, but just don't have the time during the week.
Oscar Perez HI Oscar.. I don't have to post it. is super easy.. just follow the same process.. and place the Boliche with the sauce on the slow cooker in low for about 6 hours.. now..very importantlet if cool down before you cut if .. preferably refrigerate for a few hours.. the slow cooker tends to break the meat .. good luck!
After browning the meat and making the sauce could it then be transferred to a slow cooker instead? If so, how long should we leave it for? Also at which point would we then add the potatoes. Only because I’d rather not have to watch it. Thank you. I always love your recipes.
HI.. I'm not sure about the timing for a slow cooker because I always cook it in the caldero..
Great recipe!
Hi ! From Miami Beach : I’m cooking tonight Boliche a la Cubana a lo Nydia just for me .
You are very pleasant to watch . Suggestions Receta de Aporreado de Tasajo o de Ñame con Corbata me gustaría que mostraras en un vídeo. By the way a Male here.
hi Becke.. hope the Boliche came out good.. thanks for the suggestions and writing! Nydia
I love your videos, I'm learning how to cook from you, I see your videos are from years back do you still make videos? Now I'm hungry for boliche lol
Yes.. is just that I'm taking a small brake to take care of some family issues.. but I'm planning to film the "Vaca Frita de Pollo" sometime this week.. Nydia
Making this on this coming Saturday. Thanks for the information!
+The Insomniac Drive-In Great.. let me know how it comes out! Nydia
I always order this from the Segio's Restaurant. I never make it as good. Last night i made this and it's was better than Sergio. I didn't have enough cooking wine so, I did 1 cup beer. And doubled your sauce. My family went crazy! Next week it's Bistec in Cazuela. Getting them today.
Wow. Im really proud of you!!!
NydiasMiamiKitchen the problem is my granny didn't write down any recipes to leave us behind. I recently re discovered my love for the Cuban food I grew up with. I am trying to leave my kids these recipes, I raised them with. I have Cuban Spagetthi, Arroz con Pollo, Piccadillo, Soup, Enchilada de Cameron, Cuban Deviled Ham - Cream Cheese Party Spread, Cuban chicken and potatoes, Cuban Egg Scramble,
and Squid rice but the rest, Im enjoying your channel. I don't want these recipes for them to be lost.
It looks so Delicious !!! I love your videos
Alterjunkie Thank you !! XOXO Nydia
excelente
Alfonso Lastra Gracias.. :)
love your site.grasias
What Butcher do you go to in Miami?
Anibal Garcia I go to the Publix located at 20201 sw 127 ave..The butchers there are Carlos and Pedro.. super nice and always try to find good cuts of meat for me.. tell them I sent you.
NydiasMiamiKitchen Hola quisiera saber si lo puedo hacer al horno me inmajino que se prepara todo igual y luego lo puedo poner en el horno .... ?
Lo puedo hacer en una Slow cooker?
Si.
Es carne de res o cerdo?
+Sonia Gonzalez Hola Sonia.. esta es carne de res. gracias.. Nydia
I love it. Thank you
+Utopia Banquet Hall Love you back !! Nydia
Can I make this in a slow cooker? Btw love the recipe :)
Jackie and Nicole Absolutely!! :)
Thank you!!
Nydia we miss you! ❤️
Where do you have the recipe?
?
Hi Chary.. I show the ingredients and the process.. you need to write down the ingredients..thanks
Great Taste!!!!!
Thank You I much
Mujer cuando hagas hacer Videos nuevo me encanta como cocinas
mi esposa iso la receta del boliche cubano y que delicioso le quedo.
+Jigme Alvarez Felicitamela de mi parte.. gracias!! Nydia
That looks beautiful. Eat that all week with some beans and rice!!
ReelGuyTv Rice, Beans and Boliche.. great combo! Oh Yea!!!!!
Delicius. Thanks
No se entiende, o Espanol o ingles
Que rico
Instead of stuffing it, I cut mine lengthwise and filll the middle then tie it closed with chef's string.
se ve rico
Irmary Ruiz Gracias!
delicious
Sara Sanchez Thank you!
Te recomiendo hablar en inglés y poner subtítulos en español para que no tengas que hablar tanto.
I followed the recipe to the letter but the roast came out hard, I don't know what I did wrong.
kawailan Hi... if you followed the recipe correctly.. cooking time, ect..and it's still hard.. it can be the meat.. I always check it with a forki if not fork tender I cooked in slow heat for another 1/2 hour or even 45 minutes..
NydiasMiamiKitchen Looks really good! I like the Spanish and english directions!
My mom made it in a pressure cooker ....La casuela
Origin of the Recipe for Boliche
El boliche asado a la cubana no lleva salsa de tomate.
Sorry pero el típico boliche asado no lleva salsa de tomate.