A thick, savory stew made from shredded beef cooked in a masa-thickened broth with tomatoes, onions, peppers, and sour orange juice.
Ingredients
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700g beef flank steak
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6 corn tortillas, torn into pieces
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2 ripe tomatoes, chopped
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1 large onion, diced
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1 green bell pepper, diced
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4 cloves garlic, minced
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1/4 cup sour orange juice (or mix of orange and lime)
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2 tbsp vegetable oil
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Fresh mint leaves
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Fresh cilantro, chopped
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Salt and pepper
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1 litre beef broth
Instructions
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1
Boil beef in salted water until very tender, about one hour. Reserve the broth. Shred the beef finely with two forks.
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2
Soak torn tortillas in one cup of reserved broth until soft, then blend into a smooth paste to use as thickener.
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3
Heat oil in a large pot. Sauté onion, garlic, bell pepper, and tomatoes until softened, about 8 minutes.
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4
Add shredded beef, tortilla paste, remaining broth, and sour orange juice. Stir well and simmer 20 minutes until thick.
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5
Stir in fresh mint and cilantro. The stew should be thick enough to hold its shape slightly on a spoon. Season to taste.
Did You Know?
Legend says indio viejo was invented to hide beef from Spanish colonizers by disguising it in a thick, unrecognizable stew.