Entree: Guatemala – Northern Culinary Region – Hilachas (Shredded beef simmered in a tangy tomato-and-pepper sauce, often cooked with potatoes and carrots)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef flank or chuck roast
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced (8 oz / 225 g)
- 4 cloves garlic, minced (12 g)
- 4 medium tomatoes, roughly chopped (1 lb / 450 g)
- 1 medium red bell pepper, seeded and chopped (6 oz / 170 g)
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) beef broth
- 2 medium potatoes, peeled and 1" (2.5 cm) cubed (1 lb / 450 g)
- 2 medium carrots, sliced (8 oz / 225 g)
- 1 bay leaf
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) ground cumin
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh lime juice (optional)
- Corn tortillas or steamed white rice, for serving (optional)

Instructions

1. Pat the beef dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. In a heavy pot or Dutch oven, heat the vegetable oil over medium-high heat and brown the beef on all sides, 3–4 minutes per side.
2. Remove the beef and reduce heat to medium. Add the sliced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Add the chopped tomatoes, red bell pepper, and tomato paste to the pot. Cook, stirring, until the tomatoes begin to break down, 5–7 minutes. Pour in 1/2 cup (120 ml) of the beef broth to deglaze the pan, scraping up browned bits.
4. Return the beef to the pot. Add the remaining beef broth, bay leaf, oregano, cumin, remaining salt and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and simmer until the beef is fork-tender, about 1½–2 hours.
5. Remove the beef and shred it with two forks. Meanwhile, add the potatoes and carrots to the simmering sauce and cook until fork-tender, about 15–20 minutes.
6. Return the shredded beef to the pot and stir to combine. Simmer uncovered 5–10 minutes to meld flavors and thicken the sauce; adjust seasoning with salt, pepper, and lime juice if using.
7. Stir in the chopped cilantro just before serving. Serve hot with warm corn tortillas or steamed rice and extra cilantro or lime wedges on the side.