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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 hour
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.