Dinner for 6
Indio Viejo
$16.75for 4185 minServes 6
Beef, soaked corn tortillas, vegetables, herbs, and achiote simmer together into a thick Nicaraguan stew.
Photo: curiouscuisiniere.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Tortillas, 15$0.30 each typical | 15 | $4.50Typical price |
 | Beef chuck roast, 1.75 lb$6.99/lb typical | 1.75 lb | $12.23Typical price |
 | Onions, 0.8 lb$1.29/lb typical | 0.8 lb | $1.03Typical price |
 | Garlic, 1$0.75 each typical | 1 | $0.75Typical price |
 | Bell peppers, 0.4 lb$2.49/lb typical | 0.4 lb | $0.93Typical price |
 | Fresh tomatoes, 0.95 lb$1.99/lb typical | 0.95 lb | $1.87Typical price |
 | Fresh herbs (cilantro, 0.5$1.49 each typical | 0.5 | $0.74Typical price |
 | Mint, 1$1.99 each typical | 1 | $1.99Typical price |
 | Lemons and limes, 1$0.60 each typical | 1 | $0.60Typical price |
| Total for the servings shown | $25.12 | ||
Swaps
- Swap beef chuck roast for pork roastabout $4.50/lb less at typical prices
- Swap onions for red onionsabout $0.20/lb more at typical prices
- Swap tortillas for pitaabout $0.25/each more at typical prices
Pantry staples you likely have
Olive and cooking oilDried spices (cumin, paprika, chili powder, oregano)
Not included in the cost.
- 185 minstart to table
- Involveddifficulty
- 6servings as written
- $$$typical cost tier
Latin AmericanDairy-freeFamilyDinners
$4.19 per serving$16.75 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 15 corn tortillas
- 4 cups water
- 1 3/4 lb beef eye of round roast
- 5 cups water
- 1 onion
- 1/4 cup lard or vegetable oil
- 1 onion
- 1 head garlic
- 1 green pepper
- 3 tomatoes
- 1/2 bunch cilantro
- 1 bunch mint
- 1 lemon
- 1 tsp ground achiote or paprika
- 1 1/2 tsp salt (optional)
Steps
- Soak the tortillas in 4 cups water for 30 minutes.
- Place the beef, one onion, garlic, and 5 cups water in a large pot, then simmer for 100 minutes until tender and at least 145 F.
- Chop the remaining onion, green pepper, tomatoes, cilantro, and mint, then cook them in lard or oil with achiote for 20 minutes.
- Shred the beef and mash the soaked tortillas with their water.
- Stir the tortilla mixture and shredded beef into the vegetable pot, then simmer for 30 minutes.
- Stir in lemon juice, salt, and pepper, then rest the stew for 5 minutes.
Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.
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Dairy-free Latin American dinners 51Latin American dinners 71