Indio ViejoCorn-Thickened Shredded Beef Stew
Tender shredded beef is simmered with tomato, onion, and pepper, then thickened with masa for a rustic stew with deep body. Sour orange and fresh herbs brighten the rich broth at the end.
Prep
25m
Cook
2h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Beef
- 600gBeef Shoulder (cut into large pieces)
- 1.6lWater
- 4gSalt
Stew
- 150gOnion (finely chopped)
- 120gGreen Bell Pepper (finely chopped)
- 250gTomato (finely chopped)
- 15gGarlic (minced)
- 20gAnnatto Paste
- 120gMasa Harina
- 8gSalt
- 2gBlack Pepper
Finish
- 60mlSour Orange Juice
- 15gCulantro (finely chopped)
- 10gFresh Mint (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the beef shoulder in a pot with the water and the salt. Bring to a gentle boil, then simmer at about 95°C (205°F) until the meat is very tender. Remove the meat, shred it, and reserve the broth.
- 02
Place the onion, green bell pepper, tomato, and garlic in a pot over medium heat and cook, stirring often, until the vegetables soften and begin to break down.
- 03
Stir in the annatto paste, then add the shredded beef shoulder with enough reserved broth to make a loose stew.
- 04
Mix the masa harina with a little warm broth until smooth, then stir it into the pot. Simmer gently until the broth thickens and turns velvety.
- 05
Season the stew with the salt and the black pepper.
- 06
Stir in the sour orange juice, culantro, and fresh mint, then serve while hot.
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