Indio Viejo
The Quirky Foodster Team
Ingredients
- Beef, cooked and shredded — 600 g (1.3 lb)
- Masa harina (corn flour), mixed with water to form a thick paste — 240 g (8.5 oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 2
- Bell pepper, chopped — 1
- Achiote paste or paprika — 1 tbsp
- Dried mint, or a handful of fresh mint, chopped — 1 tbsp
- Oil — 3 tbsp
- Beef stock — 480 ml (16 fl oz)
- Salt and pepper — to taste
Method
- Heat the oil in a large pot and sauté the onion, garlic and pepper until softened.
- Add the tomatoes and achiote paste, cooking for 5–6 minutes until the tomatoes break down.
- Add the shredded beef and stock, and bring to a simmer.
- Stir in the masa harina paste gradually, mixing well to thicken the stew evenly, and simmer for 20–25 minutes, stirring occasionally.
- Add the mint, and season with salt and pepper.
- Serve hot with rice or tortillas.
Introduction: A thick, savoury shredded beef stew thickened with corn masa and flavoured with mint, one of Nicaragua's most historic and beloved dishes.
Cultural Background: Indio viejo has roots stretching back to pre-Columbian indigenous cooking, its corn-based thickening technique reflecting ancient culinary methods, and it remains a cherished dish served at Nicaraguan family tables and celebrations today.
Tips: Mix the masa harina with water into a smooth paste before adding, to avoid lumps in the finished stew. Stir occasionally as the stew thickens to prevent it catching on the bottom of the pot.
Variations: Use chicken in place of beef for a different, lighter version. Adjust the mint quantity to taste, as it's a distinctive but not overpowering element of the dish.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of water if needed.
FAQs:
Q: What does indio viejo mean?
A: It translates to 'old Indian', a name whose exact origin is debated, though the dish's corn-thickening technique reflects genuinely ancient indigenous cooking methods.
Q: Why is mint used in this dish?
A: It's a traditional, distinctive flavouring in indio viejo, giving the stew a subtle herbal note not commonly found in other beef stews.
- Beef, cooked and shredded — 600 g (1.3 lb)
- Masa harina (corn flour), mixed with water to form a thick paste — 240 g (8.5 oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 2
- Bell pepper, chopped — 1
- Achiote paste or paprika — 1 tbsp
- Dried mint, or a handful of fresh mint, chopped — 1 tbsp
- Oil — 3 tbsp
- Beef stock — 480 ml (16 fl oz)
- Salt and pepper — to taste
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