Nicaraguan Cuisine – Indio Viejo

Nicaraguan Cuisine - Indio Viejo
Author: 
Recipe type: Entree
Cuisine: Nicaraguan
 
This is a slow cooked meat in a maize mash with many deep and rich flavors. Something very different than what we experienced throughout Central America as Hungry Riders.
Ingredients
  • Ingredients for the meat:
  • 2 pounds of beef (chuck) or chicken
  • 1 onion
  • 1 bell pepper
  • ½ head of garlic
  • salt
  • Ingredients for the masa:
  • 8 onces of maíz dough o
  • 10 tortillas cut into peices
  • ½ tablespoon of oil (olive)
  • 1 onion
  • ½ head of garlic
  • 1 teaspoon of pepper
  • 1 pinch of cumin
  • 1 juice of a sour orange
  • 5 springs of mint
  • 3 tomatoes
  • Ingredients for frying the meat:
  • ½ cup of lard
  • 2 large onions
  • 2 large bell peppers
  • Ingredients for the salsa criolla:
  • 1 teaspoon of oil
  • 2 tomatoes sliced
  • 2 medium onions sliced
  • 3 tablespoons of tomato sauce
  • 1 teaspoon of sugar
  • ½ cup of water
  • salt and pepper to taste
Instructions
  1. Boil the meat with onion, pepper, garlic and salt with enough water until soft. Remove the meat and shred. Strain the broth and save for later use.
  2. If you have tortilla, cut it into pieces and soak for an hour with some broth or if you are using flour, knead with a little broth. The end result of masa with either method add liquefied onion, pepper, garlic, pepper, cumin, and tomato. Add more broth until it is thick like a porridge.
  3. Heat lard for frying the chopped onion and bell pepper with shredded meat. When onions are clear add the masa and cook stirring constantly about 15 minutes to prevent sticking or until golden.
  4. Finally, add springs of mint and sour orange juice to taste. Season with salt to taste. If too dry, add reserved broth. To serve pour salsa over the indio viejo.
  5. Salsa Ciolla:
  6. Fry onion in oil and sliced ​​tomatoes then add the other ingredients and let rest to let the flavors mix. Pour over the Indio Viejo before serving.

 

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