Photo from curiouscuisiniere.com
Embark on a culinary exploration of Nicaragua with our Indio Viejo recipe. This traditional dish, deeply rooted in Nicaraguan culture, features shredded beef, maize dough, and a symphony of aromatic spices. Join us in crafting this hearty and flavorful Indio Viejo that embodies the richness of Nicaraguan cuisine.
2 lbs (0.9 kg) Beef, shredded
2 cups Maize Dough (masa)
1 Onion, finely chopped
2 Tomatoes, diced
2 Bell Peppers, chopped
2 cloves Garlic, minced
1 cup Sour Orange Juice (or a mix of orange and lime juice)
1 cup Chicken or Beef Broth
2 tsp Achiote Paste
2 tsp Dried Oregano
2 tsp Ground Cumin
Salt and Pepper to taste
2 tbsp Vegetable Oil
In a large pot, heat vegetable oil and sauté chopped onions and minced garlic until fragrant. Add shredded beef to the pot, browning it on all sides. Stir in diced tomatoes, chopped bell peppers, achiote paste, dried oregano, ground cumin, salt, and pepper. Pour in sour orange juice and chicken or beef broth, bringing the mixture to a simmer. Gradually add maize dough to the pot, stirring continuously to avoid lumps. Allow the Indio Viejo to simmer until the flavors meld, and the mixture thickens to your desired consistency.
Serve Indio Viejo warm, accompanied by rice or tortillas. Garnish with fresh cilantro for a burst of freshness.
Indio Viejo is a testament to the depth and complexity of Nicaraguan flavors, combining tender shredded beef with the heartiness of maize dough and aromatic spices.