I’m so excited to show you how to make Hilachas – a Guatemalan shredded beef stew!
This dish is easily one of my favorite dishes ever, and growing up my brothers and I would always ask my mom to make it for us for our birthdays. It’s so cozy and it makes for the perfect comfort meal for the Fall and Winter seasons.
Hilachas actually translates to “threads” or “rags” in English and it gets its name from the shredded flank steak that looks like threads. You’ll find different variations of Hilachas throughout different regions of Guatemala – some use just potatoes, just carrots, just squash, or some combination of the 3. You’ll also find several other similar shredded beef stews throughout Latin America.
Hilachas are a beautiful red in color and that is because the broth mainly consists of tomatoes, tomatillos, chiles guajillo, chile ancho, onion and garlic. Now, there are a few ways to thicken up this flavorful stew broth, including blending up a toasted tortilla or a slice of toasted bread with some of the broth, but my favorite way is by blending the broth with a little bit of pepita seeds and sesame seeds. I find that this adds a great depth of the flavor, while also thickening the broth.
How to Make Guatemalan Hilachas:
- In a large pot, boil the flank steak in about 12 cups of water with 1 tsp of salt and 2 bay leaves for 2 hours. Ensure that the meat is always submerged in the water. If a lot of the water evaporates within the 2 hours, add the remaining 6 cups of water. Ensure to also remove the scum from the top of the water as it boils.
- Remove the steak from the pot and allow it to rest. Also reserve the remaining cooking water.
- To a blender add the tomatillos, tomatoes, garlic, onion, sesame seeds, pumpkin seeds, dried chilies and 1 cup of the reserved cooking water to a blender and blend until completely smooth, working in batches if needed.
- Add the blended mixture, along with 2-2.5 cups of additional reserved cooking water, to the large pot over medium heat and allow it to come to a simmer.
- Shred the meat into medium-sized shreds (if you shred the meat too fine it will become tangled in the stew) and add it to the pot along with the potatoes, carrots cumin, salt, pepper and remaining bay leaf. Allow this to simmer for about 12-15 minutes, or until the potatoes and carrots are fork tender. .
- Check for seasoning before serving with rice, beans and fresh tortillas.
Guatemalan Hilachas – Tips & Tricks
- Now, there are a few ways to thicken up this flavorful stew broth, including blending up a toasted tortilla or a slice of toasted bread with some of the broth, but my favorite way is by blending the broth with a little bit of pepita seeds and sesame seeds. I find that this adds a great depth of the flavor, while also thickening the broth.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Other Latin-inspired recipes you’ll love—
Huevos Ahogados en Salsa Verde
Escabeche (Spicy Pickled Jalapeños and Carrots)
Pickled Red Onions (Cebolla Curtida)
If you make these Guatemalan Hilachas, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
Guatemalan Hilachas
Ingredients
- 2 lbs flank steak
- 18 cups of water
- 3 bay leaves
- 1 tbsp toasted sesame seeds
- 1 tbsp toasted pumpkin seeds
- 1 dried chile ancho or pasilla
- 2 dried chile guajillo
- 4 tomatoes, whole
- 2 tomatillos, whole
- ½ medium yellow or white onion
- 4 cloves of garlic
- 1/4 tsp of cumin
- 1½ tsp salt
- ¼ tsp freshly ground pepper
- 2-3 russet potato, peeled and chopped
- 2-3 carrots, peeled and chopped
For serving
- Rice
- Beans
- Fresh tortillas
Instructions
- In a large pot, boil the flank steak in about 12 cups of water with 1 tsp of salt and 2 bay leaves for 2 hours. Ensure that the meat is always submerged in the water. If a lot of the water evaporates within the 2 hours, add the remaining 6 cups of water. Ensure to also remove the scum from the top of the water as it boils.
- Remove the steak from the pot and allow it to rest. Also reserve the remaining cooking water.
- To a blender add the tomatillos, tomatoes, garlic, onion, sesame seeds, pumpkin seeds, dried chilies and 1 cup of the reserved cooking water to a blender and blend until completely smooth, working in batches if needed.
- Add the blended mixture, along with 2-2.5 cups of additional reserved cooking water, to the large pot over medium heat and allow it to come to a simmer.
- Shred the meat into medium-sized shreds (if you shred the meat too fine it will become tangled in the stew) and add it to the pot along with the potatoes, carrots cumin, salt, pepper and remaining bay leaf. Allow this to simmer for about 12-15 minutes, or until the potatoes and carrots are fork tender. .
- Check for seasoning before serving with rice, beans and fresh tortillas.
Nutrition
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stew, beef, guatemalan
Main
Guatemalan
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