Hilachas (Guatemalan Shredded Beef in Tomato Sauce)
In short: Tender shredded beef cooked in a smooth red sauce of tomato, dried chilies and achiote with potatoes and carrots, served with rice. It takes about 3 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Total
- 3 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Hilachas means rags or shreds, and that is just what this Guatemalan stew looks like: beef simmered until it falls into strands, then cooked again in a smooth red sauce of tomatoes, tomatillos and dried chilies. Potatoes and carrots soak up the sauce, and the whole pot turns rich and gently tangy. Home cooks serve it over rice with warm tortillas, and it is a favorite for packed lunches and family gatherings.
Instructions
- Put the beef, halved onion, garlic, salt and water in a large pot. Bring to a boil and skim. Cover and simmer for 1 1/2 to 2 hours, until the beef is very tender and shreds easily with a fork.
- Meanwhile, char the tomatoes, tomatillos, quartered onion and garlic in a dry skillet or under a hot broiler for about 10 minutes, turning, until blistered and soft.
- Toast the chilies for 30 seconds per side, soak in hot water for 15 minutes and drain.
- Blend the charred vegetables, chilies, achiote, cilantro and 250 ml (1 cup) of the beef broth until smooth.
- Lift the beef out of the pot and shred it with two forks. Keep 750 ml (3 cups) of the broth.
- Heat the oil in a large pot and pour in the sauce. Cook for 10 minutes until darker and thick, then add the beef, potatoes, carrots and reserved broth.
- Simmer for 20 minutes, add the green beans and cook for 8 minutes more, until the vegetables are tender. Season with salt and serve over rice.
Tips
- Leftover boiled beef from a soup works well here. Use about 600 g (1.3 lb) of cooked beef and about 1 liter (4 cups) of its broth or a light stock, shred the beef and start at step 2.
- Brisket gives silkier strands than chuck, though both work. Add a fresh chile to the blender for a spicier sauce.
Questions and answers
What does hilachas mean?
It is the Spanish word for shreds or rags, and it describes the strands of beef that make up the dish.
Can hilachas be frozen?
Yes, for up to 3 months. Potatoes soften after thawing, so for the best texture freeze the beef in its sauce and add freshly boiled potatoes when you reheat.
What do you serve with hilachas?
White rice and corn tortillas are standard. A simple salad or sliced avocado goes well on the side.
How long does it take to make Hilachas (Guatemalan Shredded Beef in Tomato Sauce)?
About 3 h in total: 30 min of preparation and 2 h 30 min of cooking.
How many calories are in Hilachas (Guatemalan Shredded Beef in Tomato Sauce)?
About 520 kcal per serving, with 35 g of protein, 48 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 48 g |
| Fat | 20 g |
| Fiber | 7 g |
| Sugar | 11 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
