This traditional Nicaraguan dish originated five hundred years ago and uses only ingredients native to Nicaragua: tomatoes, sour oranges, achiote, etc.
The story of Indio Viejo stems from the days of the Conquistadors. The indigenous Nicarao communities had a tradition that they had to provide food for anyone who asked. Local Conquistadors became infamous for taking advantage of the natives good will showing up dozen at a time looking for a hot meal.
At one village, this recipe was cooking on the stove when a large crowd of Conquistadors showed up asking for food. Though there was little, and feeding the Spanish would mean local community members would go without food, they gladly welcomed the Spanish to join them for dinner.
Smelling the fragrant stew, a Conquistador asked what was cooking.
"It's a old Indian (Indio Viejo) who passed away recently", slyly replied the chef.
The Conquistadors graciously declined the Nicarao's hospitality and left quickly without looking back.
They natives laughed to themselves as they dined on this recipe that follows.
Indio Viejo
(serves 8)
Difficulty: Easy
Preparation time: 20 minutes
Cooking time: 2 and a half hours (including simmering)
Ingredients
- 2 pounds of beef (such as flank or skirt steak)
- 4 medium tomatoes, diced
- 2 red peppers, sliced
- 2 medium onions, diced
- 1 tsp achiote paste (substitute paprika if you cannot find achiote at a local Latin market)
- 1 bunch (about a cup) of fresh mint, minced
- juice of 3-4 sour oranges (substitute juice of 2 oranges and 3 limes)
- 1 cup tortilla dough (substitute half cup of corn meal)
- Salt to taste
Procedure
- Add one of the onions to a preheated saucepan and saute until soft. Add the meat, orange juice, and enough water to cover the meat. Bring to a boil, reduce heat and simmer until tender (about two hours.)
- Remove meat and onions and allow to cool.
- In a food processor (or a bowl) add tortilla dough and a couple cups of water. Blend until there are no lumps. If you are using corn meal, you may skip this step.
- Add tomatoes, onion, peppers, achiote paste, and tortilla dough mixture to the simmering broth. The tortilla dough should thicken the brother significantly. Keep stirring to prevent lumps from forming. You are looking for a consistency of polenta more or less.
- Shred the meat with a couple of forks or your hands and add to the stew as it is thickening.
- Just before you are ready to serve, stir in the mint and the rest of the juice.
Serve with a sprig of mint and fresh tortillas.
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