Entree: Nicaragua – Southern Culinary Region – Indio Viejo (Traditional Nicaraguan slow-simmered shredded beef stew thickened with corn masa and tomatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 55 min

Total 2 hrs 10 min

Ingredients

- 1 1/2 lb (680 g) beef chuck, cut into large chunks
- 6 cups (1.4 L) water or beef broth
- 2 tsp (10 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 red bell pepper, seeded and sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 3 medium ripe tomatoes, chopped (about 12 oz / 340 g)
- 1/4 cup (60 ml) sour orange juice or 2 tbsp (30 ml) orange juice + 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) ground achiote (annatto) or 1 tsp (5 g) achiote paste dissolved in 1 tbsp (15 ml) oil
- 1/2 cup (60 g) masa harina (corn flour for tortillas) mixed with 3/4 cup (180 ml) water to a slurry
- 2 tbsp (30 ml) vegetable oil for sautéing
- 1/4 cup (15 g) chopped fresh cilantro
- Salt to taste
- Freshly ground black pepper to taste
- Cooked white rice and warm corn tortillas for serving

Instructions

1. Season the beef chunks with salt and pepper. In a large pot, add the beef and 6 cups (1.4 L) water or broth. Bring to a simmer, skim any foam, cover partially, and simmer gently until beef is tender, about 1 1/2 to 2 hours. Remove beef and reserve broth; shred beef with two forks once cool enough to handle.
2. While beef is cooking, heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add sliced onion and sauté until soft and translucent, about 5–7 minutes. Add red bell pepper and cook 3–4 minutes more.
3. Stir in minced garlic, chopped tomatoes, sour orange juice, oregano, cumin, and achiote. Cook until tomatoes break down and flavors meld, about 8 minutes.
4. Add shredded beef to the tomato mixture, then pour in 2 cups (480 ml) of the reserved beef broth to achieve a stew consistency. Simmer together 10 minutes so the beef absorbs the sauce.
5. Whisk the masa harina slurry until smooth and slowly drizzle into the simmering stew while stirring constantly to avoid lumps. Continue to simmer 5–8 minutes until the stew thickens and masa is cooked through; add additional reserved broth if too thick.
6. Taste and adjust salt and pepper. Stir in chopped cilantro just before serving.
7. Serve Indio Viejo hot with white rice and warm corn tortillas.