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Hilachas (Guatemalan Shredded Beef in Tomato Sauce)

The Quirky Foodster Team

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Ingredients

  • 1 kg (2.2 lb) beef flank or brisket
  • 4 plum (4 tomatoes) tomatoes
  • 1 red (1 pepper) bell pepper
  • 1 white (1 onion) onion
  • 3 garlic (3 cloves) cloves
  • 200 g (7 oz) potatoes, cubed
  • 2 (2 carrots) carrots, sliced
  • 1 tsp (1 tsp) cumin
  • 1 tsp (1 tsp) dried oregano
  • 15 ml (1 tbsp) vegetable oil
  • Salt and pepper, to taste

Method

  1. Simmer the beef in a large pot of salted water for 1.5-2 hours until very tender and easily shredded. Reserve 500 ml (2 cups) of the cooking broth.
  2. Once cool enough to handle, shred the beef into thin strands using two forks.
  3. Blend the tomatoes, red pepper, half the onion and garlic with the reserved broth until smooth.
  4. Heat oil in a pot, sauté the remaining onion (finely chopped) until soft, then pour in the blended sauce.
  5. Simmer the sauce for 15 minutes, then add cumin, oregano, potatoes and carrots, cooking for 15-20 minutes until vegetables are tender.
  6. Stir in the shredded beef and simmer a further 10 minutes to absorb the sauce. Season with salt and pepper.

Introduction: Hilachas, meaning "threads" or "rags" in Spanish, refers to the shredded texture of the slow-cooked beef in this comforting stew, a staple of everyday Guatemalan home cooking often served over rice with a side of vegetables.

Cultural Background: Hilachas, meaning "threads" or "rags" in Spanish, refers to the shredded texture of the slow-cooked beef in this comforting stew, a staple of everyday Guatemalan home cooking often served over rice with a side of vegetables.

Tips: Shred the beef while still warm — it comes apart far more easily than once fully cooled.

Variations: Some cooks add a diced chayote or green beans alongside the potatoes and carrots.

Storage: Refrigerate up to 4 days; freezes well up to 3 months.

Reheating: Reheat gently on the stovetop, adding a splash of water if the sauce has thickened.

Nutrition: Approx. 430 kcal, 35 g protein, 20 g fat, 26 g carbohydrate per serving.

FAQs:

Q: Can I use a slow cooker for the beef?

A: Yes, cook on low for 6-8 hours until fall-apart tender, then proceed with shredding.

Q: What is the best cut of beef to use?

A: Flank, brisket or chuck all work well thanks to their long-cooking, shred-friendly texture.

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