Click on the image, above to submit to Pinterest.

El Indio Viejo

El Indio Viejo is a traditional Nicaraguan recipe for a classic slow-cooked stew of beef, tomatoes, bell peppers and onions in a sour orange stock thickened with tortilla dough. The full recipe is presented here and I hope you enjoy this classic Nicaraguan version of: El Indio Viejo.

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Serves:

6–8

Rating:

Tags : Beef RecipesVegetable RecipesNicaragua Recipes

This is a traditional Nicaraguan dish said to originate five hundred years ago. It uses only ingredients native to Nicaragua and the name literally means An Old Indian. The tale of the stew comes from the times of the Conquistadors.

Like many traditional peoples, the indigenous Nicarao communities of Nicaragua had the tradition that they were obliged to provide food for anyone who asked. Local Conquistadors soon came to know of this custom and became infamous for taking advantage of the native's good will by showing up in villages mob-handed (a dozen or more), looking for a hot meal.

It is said, that at one village a stew was cooking on the fire when a group of Conquistadors showed up asking for food. Though there was just enough for the villages, the Conquistadors were still welcomed to join them for the meal.

Smelling the delicious stew, on of the Conquistadors enquired as to what, precisely, was cooking.

The wily cook responded that 'it is an old indian (Indio Viejo) who passed away recently'. The Conquistadors beat a hasty retreat, leaving the natives to enjoy their food.

Ingredients:

1kg stewing beef
4 medium tomatoes, diced
2 red bell peppers, de-seeded and sliced
2 medium onions, diced
1 tsp achiote paste
1 bunch of fresh mint, minced
juice of 4 sour oranges (or substitute the juice of 2 oranges and 3 limes)
200g tortilla dough (or 75g cornmeal) — see the corn tortilla recipe for how to make the dough
salt, to taste

Method:

Add one onion to a pan pre-heated over medium heat and dry fry for about 3 minutes, or until soft. Stir in the orange juice then add the meat and pour over enough water to cover. Bring the mixture to a boil, reduce to a simmer and cook for about 150 minutes, or until the meat is completely tender.

Remove the meat and onions from the pan then set aside to cool (leave the stock to simmer). In a bowl, blend together the tortilla dough and about 500ml water until smooth. Pour this into the simmering stock and stir to combine then add the tomatoes, the remaining onion, bell peppers and achiote paste. Cook, stirring constantly, to prevent lumps from forming until the liquid thickens to the consistency of polenta.

In the meantime, shred the beef with two forks and to the stew as it thickens. Immediately before serving add the mint and season to taste. Ladle onto plates and serve garnished with a sprig of mint and accompany with fresh tortillas.