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The “Indio Viejo” recipe is originally from Nicaragua, as in all American culture, in the past the products were prepared based on corn. This consists of mixing all the ingredients over low heat.
The origin and reason are still of unknown origin, it was transmitted from generation to generation. Studies reveal that from the settlement on the shores of Lake Xolotlan from Mexico, instruments, vessels and other utensils have been discovered in which they prepared this recipe. The portion for which ingredients are provided is for approximately 6 people.
The original recipe included beef, but you can remove the meat, as well as the sauce and bread, they are optional.
3 cups of Corn masa (ground corn)
1/2 onion cut into small pieces
5 cloves of minced garlic
2 large green peppers, diced
6 sprigs of Peppermint (grown in Nicaragua)
5 sprigs of coriander (or coriander in other countries)
1/2 teaspoon of salt to taste
10 glasses of water (to avoid hard dough consistency)
1 teaspoon Worcestershire sauce (optional)
(It does not put tomato as it damages it)
1. Prepare the dough in a container by diluting it in water so that it is not thick, add a tablespoon of Worcestershire sauce.
2. Fry the onion, garlic, chiltoma with a little salt in a medium saucepan.
3. When it is fried mix with diluted mass in a container.
4. Stir constantly and bring to a simmer.
5. Mix with water if the consistency is too thick.
6. When it is boiling a little, mix with mint and coriander cut into small twigs.
7. Wait for it to boil and don't let it stick to the pot.
8. Serve in cups or small portions with salad and rice if desired.
9. Because it is made from corn, it is not accompanied with a tortilla, it is accompanied with bread.
Do not let the consistency be hard, the thickness of the broth will depend on the cooking time between 20-35 minutes and the amount of water as well as the low heat.
Sent by Claudia - Managua, Nicaragua