Guatemalan Hilachas Recipe

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

Mike Gonzalez

Hilachas is a dish originating in Guatemalan cuisine that is similar to ropa vieja.

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Prep Time 1 hr 50 mins

Total Time 1 hr 50 mins

Course Main Dish

Cuisine Guatemalan

Servings 6 servings

Ingredients

  

• 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

Instructions

 

• 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.

Keyword shreaded beef