Hilachas is a Guatemalan comfort dish of beef pulled into threads and simmered with potatoes in a tomato and pepper sauce.
The beef cooks first until tender; its broth then enriches a blended roasted sauce before the meat and potatoes finish together.
Shred the beef into irregular bite-size strands rather than very fine threads so it keeps a natural texture.
Serving Suggestions
Serve with white rice, warm corn tortillas, and a simple cabbage or radish salad.
Recipe Notes
The stew improves after a night in the refrigerator and keeps for up to four days.
Guatemalan Hilachas (Shredded Beef and Potato Stew)
Tender shredded beef and potatoes in a warmly spiced Guatemalan tomato-pepper sauce.
Ingredients
Equipment
Method
Cook the Beef:
- Combine beef, water, half the onion, garlic, and 1 teaspoon salt. Simmer partially covered for about 2 hours until very tender.
- Transfer beef to a plate. Strain and reserve 4 cups of broth, then shred the beef into irregular strands.
Make the Sauce:
- Char tomatoes, bell pepper, and remaining onion in a dry skillet until softened and patchy brown. Blend with 2 cups reserved broth, cumin, cinnamon, cloves, and remaining salt.
- Heat oil in the pot, add the blended sauce, and simmer 10 minutes.
Finish the Stew:
- Add shredded beef, potatoes, and enough reserved broth to cover. Simmer 25 to 30 minutes until potatoes are tender and sauce coats the meat.
- Stir in cilantro, adjust salt, and rest 10 minutes before serving.
Nutrition
Notes
- Chuck roast gives enough connective tissue for tender strands and a flavorful broth.
- Add broth gradually near the end; hilachas should be saucy but not thin.
