Indio Viejo (Indio viejo)
Overview
Indio viejo is a thick, porridge-like soup from Nicaragua made of shredded beef and corn dough. Beef is boiled until tender and shredded, and the broth is kept. Onion, garlic, sweet pepper and tomato are fried with achiote, which gives a deep orange colour, then the beef and broth are added. Corn masa, or soaked and crushed tortillas, is dissolved in the broth and stirred in until the soup becomes thick and smooth. It is soured with the juice of bitter oranges and flavoured with fresh mint, called hierbabuena. It is served with rice, fried plantains or tortillas.
History
Indio viejo is one of the oldest and most established dishes of Nicaraguan cooking and dates back to before the Spanish conquest. It is believed to come from the Nicarao people of Ometepe Island, who made it with maize, tomatoes, achiote and herbs and with deer, turkey or iguana meat. It was eaten widely during colonial times, when the maize was ground in a mortar, and today it is a favourite for festivals.
Main ingredients
Shredded beef, corn masa, tomatoes, achiote, sour orange, mint. The soup is built on thickened beef broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Tomato soups · Corn soups · Mint soups · More soups from Nicaragua
Recipe
Method
- 11.5 h
Boil the beef in 2 l water for 1.5 hours, then shred it and keep the broth.
- 2
Fry the onion, pepper, garlic and tomato with the achiote in the oil.
- 3
Add the beef and broth and bring to a simmer.
- 4
Dissolve the masa in some broth and stir it in, cooking until thick.
- 5
Add the orange juice and mint, season and serve.
- ✓
Serve. About 2h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
