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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 hours 30 minutes
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.