Instructions: To make the pocket for the chorizo stuffing, insert a long- bladed knife all the way through the roast, beginning at the flat end of the meat. (Most butchers can do this for you, if preferred.) Rotate the blade 90 degrees, and insert it again.

Stuff the pocket with the chorizo. Pierce the roast all over with the tip of the knife. Combine the garlic cloves and oregano in a mortar and pestle, mash together into a paste, and rub over the roast. Season the roast with paprika, salt and pepper. Pour the lime and lemon juices over the roast, and allow to marinate, refrigerated, for three to four hours or overnight.

After marinating, remove the meat from the container, reserving marinade. Heat the olive oil over medium heat in a heavy-bottomed Dutch oven. When the roast is browned on all sides, remove it from the pot, and set aside.

Add the onions to the Dutch oven, and cook, stirring over medium-low heat four to six minutes. Onions should be tender but not brown. Return the roast to the pot. Add the bay leaves, sherry, broth and reserved marinade. Bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer about two hours.

Add the potatoes, and continue to simmer, covered, an additional 30 minutes or until potatoes are tender. Add more beef broth if necessary. Remove the roast from the pot, and allow it to rest for 10 minutes.

Slice the roast into 1/2-inch-thick slices. Arrange the slices on a platter, and surround with the potatoes. Spoon the remaining sauce over the platter.

Serves six to eight.

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