👨‍🍳 Instruktioner

1. 1

   In a large pot or Dutch oven, heat the lard or butter over medium-high heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 5 minutes.

   ⏱️ 5 minutes
2. 2

   Add the chopped bell peppers and tomatoes to the pot. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

   ⏱️ 10 minutes
3. 3

   Stir in the shredded beef, chopped mint, sour orange juice, achiote powder, salt, and pepper. Mix well to combine.

4. 4

   In a separate bowl, whisk together the corn masa and beef broth until smooth and pourable. Gradually add this mixture to the pot, stirring constantly to prevent lumps.

   💡 Proffstips: The consistency should be like a thick stew.
5. 5

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or until the flavors have melded and the stew has thickened.

   ⏱️ 1 hour

   💡 Proffstips: Stir occasionally to prevent sticking.
6. 6

   Taste and adjust seasoning as needed. Serve hot.

   💡 Proffstips: Indio Viejo is often served with fried green plantains (tostones) or rice.