Nicaraguan Ground Beef (Carne Enchorizada)

Serves     8


2 pounds 85% lean ground beef
Salt and pepper
4 tsp. Worcestershire sauce
2 generous tsp. of yellow mustard
1 tbsp. olive oil
2 medium or 1 large onion, chopped
2-3 potatoes, peeled, 1/4″ dice
2 carrots, peeled, 1/4″ dice
*7 ears of baby corn, sliced,1/4″ coins
1 tsp. achiote paste (optional)
3 tbsp. apple cider vinegar
1 tsp. ground cloves
1/4 cup beef stock

*Linda’s note: Look for canned baby corn, my recommendation would be the 15 oz. size can of whole baby corn, cut into ½” chunks.


Combine beef with 1½ teaspoon salt, ½ teaspoon pepper, Worcestershire sauce, and mustard in a large bowl. Do not overwork beef.

Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook until it’s softened and translucent, about 5 minutes.

Increase heat to medium-high; add the beef, stirring to break up any lumps, until the beef is no longer pink, and most of the juices have evaporated. Stir in the vinegar, potatoes, carrots, baby corn, achoite paste (if using) cloves, beef stock, sprinkling of salt and pepper over top and bring up to a high simmer for 1 minute. Cover, reduce heat to low, and simmer on low for 30 minutes.

This dish is typically served with white rice, Nicaraguan corn tortillas, boiled or fried plantains and/or “ensalada de repollo” (a vinegary cabbage slaw).

Recipe and photo credit:


Notes and Instructions

I stumbled across the blog “The Fork Ran Away with the Spoon,” (such a clever name) and found this Nicaraguan dish, Carne Enchorizada.

Jackie Larena-Lacayo, the author of the blog, has kindly given me permission to share her post and recipe with you. I have re-printed her recipe here, but if you go to her site you’ll see more detailed information and pictures about making the dish.