Indio Viejo (Nicaraguan Shredded Beef Stew Thickened with Masa)

Instructions

1. Put the beef, halved onion, crushed garlic, 1 teaspoon of salt and water in a large pot. Bring to a boil, skim, then simmer partly covered for 1 1/2 to 2 hours, until the beef shreds easily. A pressure cooker needs about 45 minutes.
2. Lift out the beef and strain the broth, keeping about 1 liter (4 cups). When the beef is cool enough to handle, shred it into fine strands.
3. Heat the oil in a wide pot over medium heat. Cook the chopped onion and sweet pepper for 5 minutes. Add the garlic for 1 minute, then the tomatoes, and cook for 6 to 8 minutes until they break down into a thick sauce.
4. Dissolve the achiote paste in the sour orange juice. Stir it into the pot with the shredded beef, mint, black pepper, salt and 750 ml (3 cups) of the broth. Simmer for 10 minutes.
5. Pour in the masa mixture in a slow stream, stirring constantly. Cook for 10 to 12 minutes, stirring often, until the stew is thick and glossy and no longer tastes of raw masa. Add a little broth if it gets too thick.
6. Taste and adjust the salt. Serve hot over or beside rice, with fried plantain or tortillas and a few mint leaves on top.

Tips

• Whisk the masa with cold water first and pour it in slowly while stirring. Adding dry masa or hot water gives lumps.
• The stew keeps thickening as it cools. Thin it with broth or water when you reheat it.