Nicaraguan
⭐ Highly Rated
1h 30mmedium
NicaraguanBreakfast
Recipe Story
origins & traditionsIndio Viejo is a beloved traditional Nicaraguan dish that showcases the country's indigenous and colonial culinary heritage. This rustic stew combines tender shredded beef with corn masa to create a uniquely thick texture, enriched with tomatoes, bell peppers, onions, and fragrant herbs. The name translates to "old Indian," reflecting its pre-Columbian roots. Traditionally served for breakfast or brunch, this hearty one-pot meal provides sustaining energy throughout the day. The combination of savory meat, vegetables, and the distinctive corn masa base creates layers of flavor that develop beautifully during cooking. Bitter orange or lime juice adds a characteristic tangy brightness that balances the rich, earthy flavors. This dish represents the soul of Nicaraguan home cooking, passed down through generations and enjoyed at family gatherings and everyday meals alike.
Instructions
step by step0/11 done
Season the beef steak with salt and black pepper, then cut into large chunks. In a large stockpot, add the beef with enough water to cover and bring to a boil. Reduce heat and simmer for 30-35 minutes until tender and easily shredded.
While the beef cooks, prepare the vegetables. Dice the onions, tomatoes, and bell peppers. Mince the garlic cloves. Chop the cilantro and set aside.
Remove the cooked beef from the broth (reserve the broth) and shred using two forks. Set aside.
In the same stockpot, heat olive oil over medium heat. Add the onions and cook for 3-4 minutes until softened. Add garlic and cook for another minute until fragrant.
Add the diced tomatoes and bell peppers to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the shredded beef back to the pot along with cumin, oregano, and bay leaves. Stir to combine.
In a separate bowl, mix the corn masa with 2 cups of the reserved beef broth, stirring until smooth and lump-free.
Pour the masa mixture into the pot, stirring constantly to prevent lumps. Add additional beef broth (about 2-3 cups) to achieve a thick stew consistency.
Reduce heat to low and simmer for 15-20 minutes, stirring frequently to prevent sticking. The mixture should thicken considerably.
Add lime juice and adjust seasoning with salt and pepper to taste. Remove bay leaves.
Garnish with fresh cilantro and serve hot with tortillas on the side.
Indio Viejo
3.9 (39)
A hearty Nicaraguan breakfast stew made with shredded beef, corn masa, vegetables, and aromatic spices, creating a thick, comforting dish perfect for starting your day with authentic Central American flavors.
medium
1h 5m
6 servings
Ingredients
0 of 14 checked
Main
- 700 grams beef-steak, cut into chunks
- 1 cups corn, masa harina or corn flour
Vegetables
- 2 pieces onions, diced
- 3 pieces tomatoes, diced
- 2 pieces bell-peppers, diced
Aromatics
- 4 cloves garlic, minced
Herbs
- 4 tablespoons cilantro, chopped
Seasoning
- 2 pieces lime, juiced
- 2 teaspoons salt
- 1 teaspoons black-pepper, ground
Spices
- 2 teaspoons cumin, ground
- 1 teaspoons oregano, dried
- 2 pieces bay-leaves, whole
Cooking
- 3 tablespoons olive-oil
Chef Tips
expert advice•For authentic flavor, use bitter orange juice (naranja agria) instead of lime if available.
•The masa should create a thick, porridge-like consistency - if too thick, add more broth; if too thin, simmer longer.
•Some families add a touch of achiote for color and earthy flavor.
•This dish tastes even better the next day as flavors meld.
•For variation, you can use chicken instead of beef, reducing cooking time accordingly.
•Traditionally, this is eaten with a spoon rather than as a soup.
•The consistency should be thick enough to mound on a plate.
•Don't skip the fresh cilantro garnish as it adds essential brightness to balance the rich flavors.
