Hilachas is a popular Guatemalan recipe made of cooked and shredded beef that is simmered in a mildly spicy tomatillo-tomato sauce. Pair it with a side of rice and fresh corn tortillas for a full meal.
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Guatemalan Hilachas Recipe
- 2 lbs beef flank steak or skirt steak cubed
- 5 cups water
- 2 -3 tbsp oil
- 1 onion chopped
- 1 cup tomatoes chopped
- 1 cup tomatillo chopped
- 2 -3 guajillo chilies warmed over a flame, deseeded and chopped
- salt and pepper to taste
- 1 lb potato peeled and chopped
- 2 -3 carrots peeled and chopped
- ½ cup breadcrumbs
- 1 bunch cilantro chopped
- Place the beef, water and a big pinch of salt in a large saucepan and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 1 to 1 ½ hours, or until the beef is very tender.
- Remove the beef to a bowl, reserving the broth, and set aside to cool
- When cool enough to handle, shred the beef with your fingers and set aside.
- While the beef is simmering, place the onion, tomatoes, tomatillos and chiles in a food processor or blender and puree, adding a little water if necessary.
- Heat the oil in a large pot over medium flame. Add the onion-tomato puree and simmer until the puree is cooked down and darkens somewhat in color, about 10 minutes. Do not burn.
- Add the shredded beef and about 3 cups of the broth to the onion-tomato puree and season with salt and pepper. Simmer for about 15 minutes.
- Stir in the potatoes, onions and a little more broth or water if necessary Simmer until the potatoes and carrots are cooked through, about 15-20 minutes.
- Stir in the breadcrumbs to thicken the sauce.
- Then stir in the chopped cilantro, adjust seasoning and serve hot with corn tortillas or rice.
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