Indio Viejo Nicaragüense (Pre-Columbian Masa, Mint & Citrus Shredded Beef Stew) – Authentic Nicaragua Recipe
One of Nicaragua’s oldest indigenous-mestizo dishes: a rich, velvety masa stew fragrant with fresh mint and sour orange.
- Country of Origin
- 🇳🇮 Nicaragua (Central America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Shredded beef (or jackfruit/mushrooms), Corn masa thickening, Sweet bell peppers and tomatoes, Lots of fresh hierbabuena (mint), Sour orange juice
Ingredients for Indio Viejo Nicaragüense (Pre-Columbian Masa, Mint & Citrus Shredded Beef Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) shredded beef (or jackfruit/mushrooms), prepped into bite-sized pieces
- 1.5 cups corn masa thickening, washed and trimmed
- 1 cup sweet bell peppers and tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with lots of fresh hierbabuena (mint)
- 1.5 tbsp traditional Nicaragua seasoning (sour orange juice, achiote, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown shredded beef (or jackfruit/mushrooms) for 5 minutes.
- Add minced onion, garlic, lots of fresh hierbabuena (mint), and sour orange juice, achiote, garlic, stirring for 2 minutes until deeply aromatic.
- Add corn masa thickening and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in sweet bell peppers and tomatoes right before serving warm.