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Nicaraguan Indio Viejo (Shredded Beef and Maize Stew)

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Nicaraguan indio viejo with shredded beef, maize masa, tomato, pepper, onion, and mint.
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Indio viejo is a thick Nicaraguan maize stew with a savory base of shredded beef, tomato, onion, sweet pepper, achiote, and herbs. Its soft masa texture makes it especially satisfying with rice and avocado.

Cook the beef until tender in a seasoned broth, shred it, then thicken the strained cooking liquid with masa harina before folding the beef back in.

Whisk the masa harina into cool broth first so it blends smoothly and the stew stays creamy rather than lumpy.

Serving Suggestions

Serve hot with white rice, avocado, lime wedges, and a simple tomato or cabbage salad.

Nicaraguan indio viejo being ladled from a pot into a bowl with rice and lime.

Recipe Notes

Indio viejo thickens as it stands. Loosen leftovers with a little water or broth while reheating over low heat.

Nicaraguan indio viejo with shredded beef, maize masa, tomato, pepper, onion, and mint.

Nicaraguan Indio Viejo (Shredded Beef and Maize Stew)

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A thick Nicaraguan maize stew with tender shredded beef, tomato, pepper, onion, achiote, and mint.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Nicaraguan
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef and Broth
  • 2 lb beef chuck cut into large chunks
  • 8 cups water plus more if needed
  • 1 medium yellow onion quartered
  • 2 cloves garlic crushed
  • 1 tsp kosher salt plus more to taste
  • 1 tsp ground cumin divided
Indio Viejo
  • 2 tbsp vegetable oil or achiote oil
  • 1 medium yellow onion chopped
  • 2 medium sweet bell peppers finely chopped
  • 4 medium Roma tomatoes chopped
  • 2 tbsp achiote paste or annatto paste
  • 1 1/2 cups masa harina corn flour
  • 1/4 cup fresh mint chopped
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup orange juice or sour orange juice
  • 2 tbsp lime juice plus wedges for serving

Equipment

  • Dutch oven
  • Large bowl
  • Whisk
  • Wooden spoon
  • Ladle

Method
 

Cook and Shred the Beef:
  1. Place the beef, water, quartered onion, garlic, salt, and half of the cumin in a Dutch oven. Bring to a simmer, cover, and cook for 75 to 90 minutes until the beef is tender.
  2. Transfer the beef to a bowl. Strain the broth, reserve 5 cups, and shred the beef into irregular strands.
Build the Maize Stew:
  1. Heat the oil in the Dutch oven over medium heat. Cook the chopped onion and peppers for 8 minutes until soft, then add the tomatoes, achiote paste, and remaining cumin for 2 minutes.
  2. Whisk the masa harina with 2 cups of the reserved broth in a bowl until smooth. Add it to the pot with the remaining broth and simmer, stirring, until thick enough to coat a spoon, about 15 minutes.
Finish and Serve:
  1. Fold the shredded beef into the stew and simmer for 5 minutes. Stir in the orange juice, lime juice, mint, and cilantro. Taste and adjust the salt.
  2. Ladle the indio viejo into bowls and serve with rice, avocado, lime wedges, and a fresh salad.

Nutrition

Calories: 510kcalCarbohydrates: 44gProtein: 38gFat: 22gSaturated Fat: 7gCholesterol: 95mgSodium: 780mgFiber: 6gSugar: 9g

Notes

  • Masa harina gives the stew its characteristic soft maize body; add broth gradually if a looser texture is preferred.
  • Keep the heat low after adding masa so the bottom does not scorch.

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