The Indio Viejo, is an ancient Nicaraguan dish that contains the main ingredients that our aborigines used to feed themselves.
History and origin
The Indio Viejo is prepared in any part of Nicaragua, because its origin is the Corn, its texture, its preparation, its ingredients; exactly all that it takes to make this dish gives us the stone that those who invented it were our ancestors or aborigines, as we said at the beginning.
Well, we know that our ancestors made traditional foods that were a little exotic in times of celebration, and this is one of them, since this Nicaraguan dish is made especially for the feasts of the patron saint, social events or family outdoor banquets.
What department in Nicaragua is the Indio Viejo from?
This dish, in departments like Carazo al Indio Viejo is called: «Masa de Cazuela» or in Chontales, it is called «Macho canssa». In departments of the northern region of Nicaragua it is called «Marol».
There are different ways to prepare it, for example with tortilla desboronada but, there is always a starting point in its basic ingredients, which are the dough, the meat, the vegetables and herbs that make this dish one of the most delicious of Nicaragua’s culinary culture and above all its color and texture that is unmistakable.
Ingredients for 6 people:
- 1 head of chopped garlic
- 1 onion, chopped
- 1/2 cup of pig fat
- 2 chiltoms in boxes
- 4 peeled and chopped tomatoes
- 1 bun of good grass
- 8 coriander leaves in pieces
- 1 1/2 cups of corn husk, diluted in one cup of water
- 1 pound of shredded beef back
- Annatto diluted in water
- Sour orange juice
- 2 cups of meat broth
- Salt
Preparation:
- In a casserole, we are going to put 1/2 cup of lard, also we add a chopped onion, 1 head of chopped or crushed garlic we give 2 minutes of cooking.
- And add the chili peppers cut in squares, add the chopped tomatoes, the good grass and the coriander.
- Now we add the back meat of cecina, already boiled and obviously shredded.
- Once integrated, we mix all the elements in the casserole.
- We proceed to add the cup of corn, diluted in water and stir it a little and pour it. At the same time we integrate the cups of meat broth.
- Now as a coloring, we add a little diluted annatto and a little bit of sour orange and salt.
- Now we add a little more good grass so that the aroma and color of the Indio Viejo remains characteristic.
- Now we let the dough cook with the other elements, for at least 10 to 15 minutes, it is important to taste and test the consistency, as there is certainly no specific time.
Now that we have our dish ready, it’s our turn to taste it! But… What does the Old Indian accompany it with? Well, with tortillas in general, but there are people who add cheese, crumbled curd or a little cream, but the most traditional is with tortillas.
But for a good lunch, it can be eaten with rice and guineo, or ripe.
Now that you know how to make the Indio Viejo, this phenomenal nica main course, now it’s your turn to follow the steps and cook this recipe.