Indio Viejo

Ingredients12

• beef chuck600 g
• fresh corn masa400 g
• beef broth800 ml
• white onion1
• garlic4 cloves
• green bell pepper1
• ripe tomatoes2
• annatto paste2 tbsp
• sour orange juice60 ml
• fresh mint leaves20 g
• vegetable oil3 tbsp
• salt1 tsp

Method

1. Cover the beef with water, add a pinch of salt, and simmer until tender, about 50 minutes. Reserve the cooking liquid, shred the meat, and set it aside.
2. Finely chop the onion, garlic, bell pepper, and tomatoes. Chop the mint leaves.
3. Dissolve the corn masa in the beef broth until smooth, adding a little reserved cooking liquid if needed.
4. Heat the oil in a wide pot, stir in the annatto paste, then sauté the onion, garlic, and bell pepper until soft.
5. Add the tomatoes and shredded beef and cook for a few minutes until the mixture is fragrant.
6. Pour in the masa mixture and sour orange juice. Stir constantly over medium heat until the stew thickens and no longer tastes raw, about 20 minutes.
7. Stir in the mint and salt, cook 2 minutes more, and serve hot.