If you’re looking to bring a taste of Guatemala into your kitchen, this Guatemalan Hilachas Recipe is a must-try dish. Known for its hearty, savory flavors, hilachas is a slow-cooked beef stew that has been passed down through generations. Hilachas is perfect for anyone looking to explore Guatemalan culinary traditions. Plus, we’ve got a vegetarian version of Guatemalan hilachas recipe that delivers all the flavor of the original without the beef.

In this post, we’ll walk you through how to make both the traditional and vegetarian versions of Guatemalan hilachas, including ingredients, step-by-step instructions, and serving suggestions. Let’s get cooking!

What Are Hilachas?

At its core, hilachas is a hearty beef stew made with shredded beef, vegetables, and a rich, flavorful broth. The name “hilachas” comes from the Spanish word hilachas, which refers to the shredded strands of beef. The beef is slow-cooked until it becomes tender and easy to shred, and the dish is often served with rice, potatoes, or tortillas. The secret to hilachas lies in the balance of flavors—tangy, savory, and slightly spicy—which come from a combination of ingredients like tomatoes, garlic, cilantro, and sometimes, a kick of chili.

Whether you’re preparing the traditional version with beef or opting for a vegetarian version of Guatemalan hilachas, this dish brings the comforting flavors of Guatemala right to your table.

Why Are Hilachas Important in Guatemalan Cuisine?

A Dish Rooted in Tradition

Hilachas is a great example of traditional Guatemalan comfort food. It has been passed down through generations and is often made in large batches for gatherings, celebrations, or even regular meals. The dish represents Guatemala’s cultural identity, and the ingredients used in hilachas are native to the country, making it a true representation of Guatemalan culinary heritage.

A Symbol of Hospitality

In Guatemala, sharing a meal of hilachas with loved ones is a way to show warmth and hospitality. Like many other traditional dishes around the world, food plays an important role in bringing people together.

Versatility in the Kitchen

While hilachas is often served as a main course with rice or potatoes, the dish can also be enjoyed in different variations. Some people use corn tortillas to scoop up the stew, while others might serve it with beans or other sides. This versatility allows hilachas to be enjoyed in a variety of settings and with different accompaniments.

Serving Suggestions

With Rice: Serve Guatemalan hilachas over a bed of fluffy white rice, which will absorb the rich, flavorful broth.
Tortillas: Warm tortillas—either corn or flour—are perfect for scooping up the stew.
Beans: Pair with black beans or refried beans to add extra fiber and protein.
Avocado: Top with slices of creamy avocado for a fresh, creamy touch.
Drinks: Enjoy a refreshing agua fresca (hibiscus or tamarind) for the perfect pairing.

Tips for Making the Perfect Guatemalan Hilachas Recipe

Slow-Cooking: If you have the time, cooking stew on low heat for several hours will make it all the more tender and flavorful.
Adjusting Spice Levels: If you prefer a milder dish, skip the chili peppers, or use a small amount. You can always add more spice later.
Topping Suggestions: Enjoy adding a squeeze of fresh lime juice or a sprinkle of crumbled cheese on top.
Storing Leftovers: Hilachas tastes even better the next day! Store any leftovers in an airtight container in the fridge.

Whether you’re preparing the traditional Guatemalan hilachas or the vegetarian version, this dish will quickly become a favorite in your kitchen. It’s a comforting, flavorful stew that represents the heart of Guatemalan cuisine—simple, rich in flavor, and steeped in tradition.

We hope this recipe inspires you to bring a taste of Guatemala into your home. If you’re making it for a gathering with loved ones or a casual dinner, hilachas is a dish that will delight everyone at the table. Let us know how it turns out, and feel free to share your variations or experiences with us in the comments!

From my table to yours,

WITH MEAT:

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Guatemalan Hilachas with Beef

A traditional Guatemalan dish made from shredded beef cooked in a flavorful tomato-based sauce with vegetables It’s a hearty and savory dish often served with rice or corn tortillas,

Total Time2 30

Course: Main Course

Cuisine: Guatemalan, Latin

Keyword: Guatemalan Hilachas, Hilachas

Servings: 8 servings

Author: Dey | Touching Tables

Ingredients

2 lbs beef flank steak or brisket
2 tomatoes chopped
1 onion chopped
2 cloves garlic minced
1 bell pepper chopped
2 potatoes peeled and diced
2 carrots peeled and sliced
2 dried guajillo or pasa chiles optional, for heat
4 cups beef broth or water
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon cumin optional
salt to taste
1/4 cup fresh cilantro chopped
2 tablespoons tomato paste optional, for richer flavor
corn tortillas or rice for serving

Instructions

Cook the Beef:

In a large pot, place the beef with enough water to cover it.
Bring to a boil, then lower the heat and simmer for about 1.5 to 2 hours or until the beef is very tender and can be shredded easily with a fork.
Once cooked, remove the beef from the pot, allow it to cool slightly, and shred it using two forks.

Prepare the Sauce:

While the beef is cooking, prepare the sauce.
In a blender, combine the chopped tomatoes, onion, and garlic.
Blend until smooth. Add a small amount of water if needed.
If using dried chiles, remove the stems and seeds, and briefly toast them in a dry pan for a couple of minutes, then soak them in hot water for about 10 minutes until softened. Blend the chiles with the tomato mixture for a richer flavor.

Cook the Vegetables:

In a large skillet or pot, heat the oil over medium heat.
Add the bell pepper, carrots, and potatoes. Cook for about 5-7 minutes until soft.
Add the tomato and onion mixture to the pot and bring to a simmer.
Let it cook for 10 minutes.

Combine Beef and Sauce:

Add the shredded beef to the pot with the sauce and vegetables. Stir to combine.
Pour in the beef broth OR water, and add the cumin, oregano, salt to taste.
Let the mixture simmer for about 20-30 minutes, until the vegetables are tender and the sauce thickens slightly.

Finishing Touch:

Once the hilachas are ready, add the fresh chopped cilantro and stir.

Serve:

Serve the hilachas hot with rice and/or corn tortillas on the side.

VEGETARIAN:

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Guatemalan Hilachas with Jackfruit

A vegetarian version of the traditional Guatemalan Hilachas, made with tender, shredded jackfruit in a savory tomato-based sauce.

Total Time1

Course: Main Course

Cuisine: Guatemalan, Latin

Keyword: Guatemalan Hilachas, Hilachas, Vegetarian

Servings: 8 servings

Author: Dey | Touching Tables

Ingredients

2 cans young green jackfruit in brine drained, rinsed, and shredded
2 tomatoes chopped
1 onion chopped
2 cloves garlic minced
1 bell pepper chopped
2 potatoes peeled and diced
2 carrots peeled and sliced
2 dried guajillo or pasa chiles optional, for heat
4 cups vegetable broth or water
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon cumin
salt to taste
1/4 cup fresh cilantro chopped
corn tortillas or rice for serving

Instructions

Prepare the Jackfruit:

Drain and rinse the jackfruit well.
Shred it using your hands or a fork to mimic the texture of shredded beef.
Optional: For a firmer texture, sauté the shredded jackfruit in a hot oiled pan for a few minutes to give it a slightly crispy edge.

Make the Sauce:

In a blender, combine the chopped tomatoes, onion, and garlic.
Blend until smooth.
If using dried chiles, remove the stems and seeds, toast them lightly in a pan, then soak them in hot water for about 10 minutes. Blend the softened chiles with the tomato mixture for added depth of flavor.

Cook the Vegetables:

In a large pot or skillet, heat the oil over medium heat.
Add the bell pepper, potatoes, and carrots.
Cook for about 5-7 minutes until soft.
Pour the tomato and onion mixture into the pot with the vegetables and bring it to a simmer.
Let it cook for about 10 minutes.

Combine the Jackfruit and Sauce:

Add the shredded jackfruit to the pot and stir to combine with the vegetables and sauce.
Pour in the vegetable broth OR water and add the oregano, cumin, salt, and pepper.
Stir and bring to a simmer.
Let it cook for about 15-20 minutes until the potatoes and carrots are tender and the sauce thickens slightly.

Finish the Dish:

Once the dish is ready, add fresh chopped cilantro and stir it in.

Serve:

Serve your vegetarian hilachas with rice and/or corn tortillas on the side.

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