Nicaraguan Corn and Tortilla Stew

In Nicaragua, this corn- and tortilla-based stew is more than a meal—it’s part of the country’s heritage. Thickened with corn and infused with annatto and herbs, it has sustained generations with its rich, comforting flavor. In 2023–24, TasteAtlas ranked it the second-best stew in the world, shining a spotlight on Nicaraguan cuisine and its culinary treasures.

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Ingredients

SERVINGS:

Calories: 285 Protein: 16 g

For the vegan “meat”:

1.0 cups water
1.0 tbsp. paprika
1.0 tsp. garlic powder
1.5 tsp. salt
1.0 tsp. black pepper
1.0 tsp. ground cloves
1.0 cups vital wheat gluten
8.0 cups water (for boiling)
1.0 tbsp. salt (for boiling water)
.25 cupa soy sauce

For the tortilla base:

15 corn tortillas, torn into pieces and soaked for 8 hours
4.0 cups cups broth (from cooking the vegan “meat” or vegetable broth)

For the stew:

.25 cups vegetable oil
1.0 yellow or white onions, chopped
1.0 garlic, peeled and chopped
1.0 green chili pepper, chopped
3.0 tomatoes, chopped
1 tsp. annatto powder (also called achiote; available in Latin markets or online)
.5 bunch fresh cilantro, chopped
2.0 tbsp. sour orange juice
handful fresh mint leaves

Preparation

Make the vegan “meat”

In a bowl, mix 1 cup water with paprika, garlic powder, 1½ teaspoons of salt, pepper, and ground cloves.
Place the vital wheat gluten in another bowl and pour in the seasoned water. Knead about 10 minutes until firm and elastic.
In a large pot, bring 8 cups of water to a boil with 1 tbsp salt. Divide the dough into 5 pieces and drop into the boiling water. Cook for 15 minutes.
Remove, slice thinly, and return to the pot. Add soy sauce and simmer for another 15 minutes. Drain and set aside.

Make the tortilla base

Blend the soaked corn tortillas with 4 cups of broth (either from cooking the seitan or vegetable broth) until smooth and thick. Set aside.

Make the stew

Heat vegetable oil in a large pot over medium heat.
Add the onion, garlic, and green chili. Cook until fragrant and lightly browned.
Stir in the tomatoes and cook until they reduce into a sauce.
Add the annatto powder, stirring to coat the vegetables with color and flavor.
Slowly pour in the blended tortilla mixture, stirring constantly to prevent sticking. Cook over medium-low heat until the stew thickens and turns creamy.
Add the prepared “meat” strips, chopped cilantro, lime juice (or sour orange juice), and mint. Stir gently to combine.
Turn off the heat and let the stew rest a few minutes before serving.