Guatemalan Hilachas (Shredded Beef and Potato Stew)
Tender shredded beef and potatoes in a warmly spiced Guatemalan tomato-pepper sauce.
Equipment
- Dutch oven
- Blender
- Skillet or comal
- Chef's knife
- Two forks
Ingredients
Beef
- 2 lb beef chuck roast cut into 3 large pieces
- 6 cups water
- 1 medium yellow onion halved
- 3 cloves garlic
- 2 tsp fine salt divided
Sauce and Potatoes
- 6 medium Roma tomatoes
- 1 large red bell pepper seeded
- 2 tbsp neutral oil
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 1/2 lb Yukon Gold potatoes peeled and cut into chunks
- 2 tbsp chopped cilantro
Instructions
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.
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.
Nutrition
Calories: 455kcalCarbohydrates: 35gProtein: 42gFat: 17gSaturated Fat: 6gCholesterol: 115mgSodium: 760mgFiber: 5gSugar: 7g