In a pot, boil the beef in 8 cups of water with a pinch of salt and half an onion. Simmer until the meat is tender (about 1.5 - 2 hours). Remove the meat and let it cool. Reserve the broth.
Hilachas (Guatemalan Shredded Beef)
- Total time - 2 hours 30 minutes
- Preparation - 15 minutes
- Cooking time - 2 hours 15 minutes
- Servings: 6
- Country: Guatemala
Hilachas is the Guatemalan equivalent of ropa vieja (Cuban shredded meat). This recipe calls for slow cooking, which ensures the meat becomes incredibly tender. The key to the flavor is the thick, dark tomato sauce. To achieve an authentic taste, dried chili peppers are used, but you can also substitute them for other types for a milder version.
Ingredients
Ingredients
- 900 g beef flank steak or chuck steak
- 10 cups water
- 4 pieces tomatoes
- 4 pieces tomatillos
- 1 piece yellow or white onion, chopped
- 4 pieces garlic, cloves
- 2 pieces dried guajillo chili peppers
- 2 pieces potatoes, peeled and diced
- 2 pieces carrots, peeled and sliced
- vegetable oil
- salt and black pepper
- 1 piece bread or corn tortilla, for thickening (optional)
- cilantro, chopped
Instructions
Step 1: Cooking the Meat
Step 2: Preparing the Sauce
In the same pot where the meat was cooked, add the tomatoes, tomatillos, the rest of the onion, garlic, and dried chili peppers. Simmer for about 15 minutes until the vegetables are soft. Transfer the mixture to a blender with some broth and blend until smooth. Strain the sauce into a pot to get a fine consistency.
Step 3: Simmering the Stew
Once the meat has cooled, shred it into thin threads with forks or your fingers. Add the shredded meat, potatoes, and carrots to the sauce in the pot. Season with salt and pepper. If the sauce is too thin, you can add crushed bread or a corn tortilla to thicken it. Bring to a boil and simmer until the vegetables are tender, about 15-20 minutes.
Step 4: Serving
Serve the hot Hilachas with white rice and fresh corn tortillas. Garnish with fresh cilantro and avocado slices.