Hilachas (Shredded Beef in Tomato Sauce)

• Prep time: 20 mins

• Cook time: 1 hour 20 mins

• Total time: 1 hour 40 mins

• Servings: 6

• Country of Origin: Guatemala

Description

• Hilachas translates to "threads" or "rags," referring to the delicate shredded beef flank cooked in a savory tomato and Guajillo chile recado.

• Accompanied by tender potatoes and carrots that absorb the savory broth.

Presentation

• Served over white rice in wide rimmed plates.

• Accompanied by sliced avocado, fresh lime wedges, and corn tortillas.

Ingredients

• 800 g flank steak or flank beef skirt

• 5 cups water

• 6 medium ripe tomatoes

• 4 miltomates (tomatillos)

• 1 Guaque chile (or Guajillo), seeded

• 1 large onion, chopped

• 3 cloves garlic

• 2 tbsp cornstarch (dissolved in 3 tbsp water)

• 2 medium potatoes, peeled and cubed

• 2 carrots, peeled and sliced into rounds

• 1 tsp achiote powder

• 1 tsp salt

Directions

• Simmer flank steak in water with salt in a pressure cooker for 35 minutes (or 1.5 hours in regular pot) until soft.

• Remove beef, let cool slightly, and shred fine threads using two forks; reserve cooking broth.

• Roast tomatoes, tomatillos, Guaque chile, onion, and garlic in a skillet until lightly charred.

• Blend charred vegetables with achiote powder and 1 cup reserved beef broth until smooth.

• Strain blended tomato sauce into a large saucepan.

• Add shredded beef, cubed potatoes, sliced carrots, and 2 cups reserved broth to the sauce.

• Simmer over medium heat for 25 minutes until potatoes are tender; stir in cornstarch slurry to thicken sauce during last 5 minutes.

• Season with salt and serve hot.

Optional Variations

• Hilachas Picantes: Add a roasted habanero pepper into the tomato sauce blend.

• Hilachas con Chayote: Add diced chayote (güisquil) alongside carrots and potatoes.

Cooking Tips

• Shred beef while still warm for easier separation into fine, even threads.

• Flank steak yields the most distinct shredded texture for authentic presentation.

Nutrition Facts (Per Serving)

• Calories: 390 kcal

• Carbohydrates: 24 g

• Protein: 32 g

• Fat: 18 g

• Saturated Fat: 6 g

• Sodium: 540 mg

• Fiber: 4 g

• Sugar: 6 g