4 to 5 lb. boliche (eye round) beef roast, stuffed with ham & chorizo
3 lg. onions
3 lg. green peppers
8 to 10 garlic buds
Salt
Pepper
Paprika
Oregano
4 to 5 bay leaves
1/2 c. lemon juice
1/2 c. vinegar

Chop onions, peppers and garlic. Salt and pepper the stuffed boliche and then cover it quite well with paprika and oregano. Cover bottom of pan with cooking oil (about 1/4-inch). Brown boliche on all sides; add onions, peppers, garlic, lemon juice and vinegar. Simmer a few minutes, then cover the boliche with water. Add the bay leaves. Cook on medium heat (covered) until tender, about 3 to 4 hours. Always let it cool about an hour before slicing.

Consider serving with black beans and yellow rice.