Hilachas
Hilachas is a beloved Guatemalan dish of tender, shredded beef simmered in a rich, savory sauce made from tomatoes, tomatillos, and a blend of mild chilies. It's a comforting and flavorful stew, often served with rice and tortillas.
🧂 Ingredients
- 2 pounds Beef flank steak or skirt steak(cubed)
- 8 cups Water(or enough to cover beef)
- 4 medium Tomatoes(halved)
- 4 medium Tomatillos(husked and washed)
- 0.5 medium Yellow onion(quartered)
- 4 large Garlic cloves(peeled)
- 2 dried Guajillo chilies(stems and seeds removed)
- 1 dried Chile ancho(stem and seeds removed (optional, for deeper flavor))
- 2 leaf Bay leaves
- 2 large Potatoes(peeled and cut into 1-inch cubes)
- 2 large Carrots(peeled and cut into 1-inch pieces)
- 1 tablespoon Toasted sesame seeds
- 1 tablespoon Toasted pumpkin seeds
- 0.25 teaspoon Cumin(ground)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
- 2 tablespoons Vegetable oil
👨🍳 Instructions
- 1
In a large pot, combine beef, 8 cups of water, bay leaves, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is very tender. Skim off any foam that rises to the surface.
- 2
While the beef is simmering, prepare the sauce. If the dried chilies are very dry, rehydrate them in hot water for 20-30 minutes. In a blender, combine the rehydrated chilies, halved tomatoes, quartered tomatillos, quartered onion, peeled garlic cloves, toasted sesame seeds, toasted pumpkin seeds, and cumin. Add about 1 cup of the beef cooking broth to help blend.
- 3
Once the beef is tender, remove it from the pot to a cutting board. Reserve the cooking broth. Let the beef cool slightly, then shred it into thin strands using two forks or your fingers.
💡 Tip: Ensure the beef is cool enough to handle before shredding. - 4
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Pour in the blended sauce mixture and simmer for about 10 minutes, stirring occasionally, until it darkens slightly and thickens. Be careful not to burn it.
- 5
Add the shredded beef and about 2-3 cups of the reserved beef broth to the sauce. Stir well. Bring to a simmer.
💡 Tip: Start with 2 cups of broth and add more if needed for desired consistency. - 6
Add the cubed potatoes and carrots to the pot. Season with salt and pepper to taste. Cover and simmer for another 15-20 minutes, or until the vegetables are tender.
- 7
Serve hot, typically with white rice and corn tortillas.
💡 Tip: Hilachas can be made ahead of time and reheated.
💡 Pro Tips
- ✓For a richer flavor, you can add a dried ancho chili along with the guajillo chilies.
- ✓Adjust the amount of salt and pepper to your preference.
- ✓If the sauce is too thick, add a little more reserved broth or water.
🔄 Variations
- Some recipes include a tablespoon of achiote paste for color.
- For a spicier version, add a dried árbol chili or a pinch of cayenne pepper to the sauce.