Indio Viejo – Traditional Nicaraguan Beef Stew

Indio Viejo is a hearty and comforting Nicaraguan stew made with shredded beef, soaking corn tortillas in broth to thicken the stew, and flavored with garlic, onions, bell peppers, tomatoes, citrus, and herbs like cilantro and mint. This dish has cultural roots and is often served during special occasions.

Ingredients

• 1½ to 2 lbs beef chuck or flank roast
• 15 corn tortillas, cut into small pieces and soaked in water overnight
• 5 cups water or beef broth
• 1 large onion, quartered
• 1 red onion, diced
• 1 green bell pepper, diced
• 1 head garlic, peeled, minced, divided
• 3 large tomatoes, diced or 15 oz canned diced tomatoes
• ¼ cup vegetable oil or lard
• 1 teaspoon paprika or achiote (annatto) powder
• Juice of 1 lemon or bitter orange (naranja agria)
• ½ cup fresh cilantro, chopped
• ½ cup fresh mint, chopped
• Salt and black pepper to taste
• 2 bay leaves

Directions

1. In a large pot, combine beef, quartered onion, garlic (half head), bay leaves, and water or broth. Bring to a boil, then simmer until beef is tender (about 2 hours). Remove beef and shred. Reserve broth.
2. Blend soaked tortillas with some reserved broth until smooth to create a thickening mixture.
3. In a large skillet, heat oil. Add diced onion, garlic, and bell pepper; sauté until soft.
4. Add tomatoes, paprika/achiote, and shredded beef; cook for a few minutes mixing well.
5. Pour in blended tortilla mixture and remaining broth. Simmer for 20-30 minutes, stirring frequently until thickened.
6. Add lemon or bitter orange juice, chopped cilantro, mint, salt, and pepper. Stir well and simmer 5 more minutes.
7. Serve hot with white rice and fried plantains if desired.

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