Entree: Nicaragua – National Cuisine – Indio Viejo (Hearty Nicaraguan shredded beef stew cooked with corn masa, tomatoes, onions, and achiote)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1.5 lb beef chuck or flank steak, trimmed
- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, about 6 oz, thinly sliced
- 1 medium red bell pepper, about 6 oz, sliced
- 3 cloves garlic, about 5/16 oz, minced
- 2 medium ripe tomatoes, about 10 oz, chopped
- 1/2 cup (120 ml) sour orange juice (or 1/4 cup orange juice + 1/4 cup lime juice)
- 1 tbsp (15 ml) annatto oil or 1 tsp (5 ml) achiote paste dissolved in 1 tbsp (15 ml) oil
- 1/2 cup masa harina (corn masa flour)
- 2 cups (480 ml) beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 1/2 tsp ground black pepper
- 1 1/2 tsp kosher salt, adjust to taste
- 1/4 cup chopped fresh cilantro

Show original ingredient measurements

- 1.5 lb (680 g) beef chuck or flank steak, trimmed
- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, about 6 oz (170 g), thinly sliced
- 1 medium red bell pepper, about 6 oz (170 g), sliced
- 3 cloves garlic, about 9 g, minced
- 2 medium ripe tomatoes, about 10 oz (280 g), chopped
- 1/2 cup (120 ml) sour orange juice (or 1/4 cup orange juice + 1/4 cup lime juice)
- 1 tbsp (15 ml) annatto oil or 1 tsp (5 ml) achiote paste dissolved in 1 tbsp (15 ml) oil
- 1/2 cup (60 g) masa harina (corn masa flour)
- 2 cups (480 ml) beef broth
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 bay leaves
- 1/2 tsp (3 g) ground black pepper
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/4 cup (15 g) chopped fresh cilantro

Instructions

Gram weights below are shown as approximate US weights.

1. Pat the beef dry and season lightly with 1 tsp salt and 1/4 tsp black pepper. In a large heavy pot, heat 1 tbsp (15 ml) vegetable oil over medium-high heat and brown the beef on all sides, about 2–3 minutes per side.
2. Remove the beef and add the remaining 1 tbsp (15 ml) oil. Sauté the sliced onion and bell pepper until softened, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the chopped tomatoes, annatto oil or dissolved achiote, cumin, oregano and bay leaves. Return the beef to the pot and pour in the sour orange juice and beef broth to mostly cover the meat.
4. Bring to a simmer, then reduce heat to low, cover partially, and cook gently until the beef is fork-tender, about 1 1/2 to 2 hours.
5. Remove the beef to a cutting board and shred with two forks. Mix the masa harina with 1/4 cup (60 ml) water until smooth.
6. Stir the masa slurry into the stew, then add the shredded beef back to the pot. Simmer uncovered for 10–15 minutes, stirring often, until the sauce thickens and the masa is cooked.
7. Taste and adjust salt and pepper. Remove bay leaves, stir in chopped cilantro, and serve hot with white rice, tortillas, or gallo pinto.

1. Pat the beef dry and season lightly with 1 tsp (6 g) salt and 1/4 tsp (1 g) black pepper. In a large heavy pot, heat 1 tbsp (15 ml) vegetable oil over medium-high heat and brown the beef on all sides, about 2–3 minutes per side.
2. Remove the beef and add the remaining 1 tbsp (15 ml) oil. Sauté the sliced onion and bell pepper until softened, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the chopped tomatoes, annatto oil or dissolved achiote, cumin, oregano and bay leaves. Return the beef to the pot and pour in the sour orange juice and beef broth to mostly cover the meat.
4. Bring to a simmer, then reduce heat to low, cover partially, and cook gently until the beef is fork-tender, about 1 1/2 to 2 hours.
5. Remove the beef to a cutting board and shred with two forks. Mix the masa harina with 1/4 cup (60 ml) water until smooth.
6. Stir the masa slurry into the stew, then add the shredded beef back to the pot. Simmer uncovered for 10–15 minutes, stirring often, until the sauce thickens and the masa is cooked.
7. Taste and adjust salt and pepper. Remove bay leaves, stir in chopped cilantro, and serve hot with white rice, tortillas, or gallo pinto.