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Guatemalan hilachas with shredded beef and potatoes beside rice and tortillas.

Guatemalan Hilachas (Shredded Beef and Potato Stew)

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Tender shredded beef and potatoes in a warmly spiced Guatemalan tomato-pepper sauce.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Guatemalan
Calories: 455
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Dutch oven
  • Blender
  • Skillet or comal
  • Chef's knife
  • Two forks

Method
 

Cook the Beef:
  1. Combine beef, water, half the onion, garlic, and 1 teaspoon salt. Simmer partially covered for about 2 hours until very tender.
  2. Transfer beef to a plate. Strain and reserve 4 cups of broth, then shred the beef into irregular strands.
Make the Sauce:
  1. 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.
  2. Heat oil in the pot, add the blended sauce, and simmer 10 minutes.
Finish the Stew:
  1. Add shredded beef, potatoes, and enough reserved broth to cover. Simmer 25 to 30 minutes until potatoes are tender and sauce coats the meat.
  2. Stir in cilantro, adjust salt, and rest 10 minutes before serving.

Nutrition

Calories: 455kcalCarbohydrates: 35gProtein: 42gFat: 17gSaturated Fat: 6gCholesterol: 115mgSodium: 760mgFiber: 5gSugar: 7g

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.