Native Dish: Nicaraguan Indio Viejo Stew - NYC Immigrant Cuisine: Javier Álvarez

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: store-brand tortillas

Whole wheat tortillas offer more fiber.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and garlic, sauté until translucent, about 3-4 minutes.

Stir in diced bell peppers and cook for another 2-3 minutes.

Add beef to the pot and brown on all sides, approximately 5-7 minutes.

Incorporate chopped tomatoes, coriander, oregano, black pepper, and bay leaves.

Pour in enough water to cover the meat, bring to a boil.

Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.

Remove beef, shred it, and return to the pot.

Add crumbled corn tortillas to thicken the stew, stirring well.

Simmer for an additional 10-15 minutes to meld flavors.

Finish with lime juice and chopped cilantro before serving.

Serve hot with avocado slices on the side.

Cooking Techniques

Spice Level: