Beef Stew and Tortillas (Nicaraguan Indio Viejo)

Indio Viejo is a thick and hearty Nicaraguan beef stew made with corn tortillas and tender shredded meat. The perfect comfort food for a chilly winter day. Indio viejo, which means 'old Indian' in Spanish, is a traditional dish from Nicaragua. It is a stew or thick soup that is made with corn and meat previously shredded. Like many other Latin American countries, corn is a staple in Nicaragua. It is widely used in different dishes, such as nacatamal (steamed corncakes, similar to Mexican tamales) and indio viejo. It's also an ingredient for drinks such as pinolillo (a cornmeal and cacao-based beverage) and chicha (made with fermented corn), as well as in candies and desserts. Indio viejo is one of the oldest native dishes in Nicaraguan cuisine. The ingredients are native to the region, like corn and beef. It is said that the name of this dish comes from the lie of an indigenous leader to two Spaniards who passed through a tribe located in Ometepe. The Europeans saw the indigenous eating and when asked what they were having, one replied that he was enjoying an old Indian. They called it that because it was made of one of the oldest members of the tribe who had just died. The Spaniards, in the end, decided not to try the dish. But, the truth behind this legend, is that the leader of the tribe told that lie because he did not want to share the food.

Tortillas:
15 corn tortillas, cut into smaller pieces
4 cups water

Beef:
1½-2 lbs beef eye of round roast
5 cups water
1 onion, qtered

Stew:
¼ cup lard or vegetable oil
1 onion, diced
1 head garlic, peeled and minced
1 green pepper, diced
3 tomatoes, diced
½ bunch cilantro, chopped
1 bunch mint, chopped
1 lemon, freshly juiced
1 tsp. ground achiote (annatto) or paprika
1½ tsp. kosher or sea salt

For the Tortillas:
The night before you would like to make your stew, cut the tortillas into small pieces. Put them in a medium bowl and add water to cover. Cover the bowl with a cloth and set aside.

The next day, drain the tortillas and blend with 4 cups of broth (from the beef, below) until smooth.

For the Shredded Beef:
In a heavy bottom soup pot, add the beef roast, water and onion. Cover and let it cook on medium low heat for 2.5 hours, or until the meat is tender.

Remove the meat from the pot and shred it using 2 forks. Use the broth to blend the tortillas.

For the Stew:
To a big soup pot, over medium high heat, add lard or oil, onions, garlic and green pepper. Sauté for 5 minutes and add tomatoes, cilantro, mint, lemon juice, ground achiote or paprika, and kosher or sea salt to taste. Let it cook for 3 minutes before adding the shredded beef and the tortilla mixture.

Lower the heat and simmer for 10 minutes, stirring often.

Serve hot with fried plantains or crusty bread.

Makes 6 servings.