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Indio Viejo

Indio Viejo is a traditional Nicaraguan stew made with shredded corn and beef, dating back to colonial times. The recipe involves boiling meat with various ingredients, preparing a dough, and frying the mixture before serving with Creole sauce. Key ingredients include beef, corn dough, and a variety of spices and vegetables.

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Bryan Martínez
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26 views4 pages

Indio Viejo

Indio Viejo is a traditional Nicaraguan stew made with shredded corn and beef, dating back to colonial times. The recipe involves boiling meat with various ingredients, preparing a dough, and frying the mixture before serving with Creole sauce. Key ingredients include beef, corn dough, and a variety of spices and vegetables.

Uploaded by

Bryan Martínez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Indio

viejo
Indio Viejo ("old Indian") is a type of
stew popular in Nicaragua. It is usually
made with shredded corn and beef.
The dish is traditional from Nicaragua
and one of the most established. It is
similar to porridge. It dates back to
at least colonial times and a mortar
and pestle was used to prepare the
dish.
Indio viejo Recipe
1. Bring the meat to a boil with the onion,
chiltoma, garlic and salt with enough water
until it softens.
2. Finely.
Take out the meat and fray it (shred it),

3. Strain the broth and save it to use it later in the


elaboration of the old Indian.

4. If you have an omelet, break it into pieces and


soak them for an hour with part of the broth or if
you have flour, knead it with a little broth, to the
dough that Obtained either tortilla or flour add, in
a liquefied form, the onion, chiltoma, garlic, pepper,
cumin, tomato and achiote.
Indio viejo Recipe
5. Add more broth until it is like a Thick atol.
Add more broth until it is like a

6. Fry in the lard, the chopped onion and chiltoma


along with the frayed (shrumbled) meat.

7. When it's a little fried, add the atol of the dough


and keep cooking by moving Continuously for about 15
minutes so that it does not stick or until it takes on a
golden appearance.

8 For the most, add 5 sprigs of peppermint, sour


orange juice to taste.

9. Season with salt to taste and if it is very dry, add


broth, serve with Creole sauce and put on top of the
old Indian at the time of serving.
INGREDIENTS:
For the meat: To fry the meat:
Indio
2 pounds of beef post or ½ cup of lard viejo
chicken post 2 large chopped onions
1 onion 2 large chopped
1 chiltoma chiltomas
½ head of garlic For the Creole sauce:
Salt 1 teaspoon of oil
For the dough: 2 sliced tomatoes
8 ounces of corn dough 2 medium sliced onions
or 10 tortillas in pieces 3 tablespoons of tomato
½ tablespoon of oil sauce
1 onion 1 teaspoon of sugar
½ cup of water
½ head of garlic
Salt
1 teaspoon of pepper
Pepper to taste
1 pinch of cumin
Sour orange juice
5 bouquets of peppermint
3 tomatoes

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