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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.