Indio Viejo

About Indio Viejo

Indio Viejo is a traditional Nicaraguan dish with a rich history. This flavorful stew dates back to pre-Columbian times and is a testament to the blending of indigenous ingredients and Spanish culinary influence. The name "Indio Viejo" translates to "Old Indian," which is indicative of the recipe’s ancient roots that have been passed down through generations. The dish is typically enjoyed for its hearty and comforting qualities, making it a staple in Nicaraguan households. It showcases the country's wealth of native ingredients like corn and beef mixed with new-world spices.

Ingredients

• Corn flour - 2 cups
• Beef - 1 pound, preferably brisket or chuck, shredded
• Onion - 1 large, finely chopped
• Garlic - 4 cloves, minced
• Red bell pepper - 1, finely chopped
• Medium tomatoes - 3, diced
• Orange juice - 1 cup
• Lard - 2 tablespoons
• Ground cumin - 1 teaspoon
• Achiote powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - for garnish
• Fresh cilantro - for garnish
• Water - as needed

Preparation

To prepare Indio Viejo, it is essential to start by preparing the corn flour base, which acts as the thickening agent for the stew. This process involves precooking the corn flour with water to create a smooth dough-like mixture known as "masa." Once the corn flour is set, the focus shifts to cooking the beef until it is perfectly tender and flavorful. The key to Indio Viejo is patience and allowing the flavors to develop slowly over time.

Preparing the Corn Masa

1. In a large mixing bowl, combine the corn flour with 2 cups of water.
2. Mix thoroughly until smooth and lump-free.
3. Set the mixture aside for 30 minutes to allow it to hydrate.
4. Once hydrated, knead the mixture into a dough-like consistency, adding more water as needed.
5. This masa will be used to thicken the stew later in the process.

Cooking the Beef

1. In a large pot, heat the lard over medium heat.
2. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are soft and fragrant.
3. Add the beef, and season with ground cumin, achiote powder, salt, and black pepper.
4. Cook until the beef is browned on all sides.
5. Stir in the tomatoes and orange juice.

Cooking Process

After the initial preparation, the beef and masa are brought together in a harmonious union to create the Indio Viejo. This is the stage where the flavors meld together, and the stew becomes comforting and aromatic. Be sure to keep your cooking vessel covered to prevent the stew from drying out and stir occasionally to prevent any sticking.

Combining Beef and Corn Masa

1. Slowly incorporate the prepared corn masa into the pot with the beef mixture.
2. Stir continuously to ensure the masa distributes evenly and starts thickening the stew.
3. Lower the heat and cover the pot.
4. Allow the stew to simmer for about 1 to 1.5 hours, stirring occasionally to prevent it from sticking to the bottom of the pot.
5. Check the seasoning, adjusting with additional salt and black pepper as needed.
6. If the stew thickens too much, add more water to reach the desired consistency.

Serving and Enjoying Indio Viejo

Indio Viejo is best served immediately after cooking, while the flavors are at their most vibrant. The stew is often garnished with fresh basil and cilantro, adding a burst of fresh herbal aroma that complements the rich, hearty stew. This dish can be enjoyed with sides such as white rice, fried plantains, or the ubiquitous corn tortillas common in Central American cuisine.

Serving Suggestions

• Top each serving with fresh chopped cilantro and strips of basil.
• Accompany with a warm stack of traditional corn tortillas.
• Serve alongside a side dish of rice or fried plantains for a complete meal.

Pro Tips for Enjoyment

• To enhance the dish's flavor, consider preparing it a day in advance. The flavors develop overnight and become even more pronounced.
• For an authentic experience, pair the meal with a traditional Nicaraguan cacao drink or a cold beer.
• Store any leftovers in an airtight container and consume them within 3 days.

Overall, making Indio Viejo is a labor of love, requiring time and patience to get the perfect balance of tastes and textures. Enjoy each warm, hearty bite and the history and tradition each serving brings to your table.