Entree: Guatemala – Southern Culinary Region – Hilachas (Shredded beef slowly stewed in a tomato-chile sauce with potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Additional 10 min

Total 2 hrs 25 min

Ingredients

- 1 1/2 lb (680 g) beef chuck roast, trimmed
- 4 cups (960 ml) water
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, halved (about 8 oz / 225 g)
- 3 cloves garlic (about 9 g)
- 3 dried guajillo chiles, stems and seeds removed (about 10 g)
- 2 medium roma tomatoes (about 10 oz / 280 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 bay leaves (2 bay leaves)
- 3 medium potatoes, peeled and cut into 1-inch pieces, approx. 1 lb (450 g)
- 1 1/2 cups (360 ml) beef broth or cooking liquid reserved from beef
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Place the beef and 4 cups (960 ml) water in a large pot. Bring to a simmer, skim any foam, cover, and cook until very tender, about 1 1/2 to 2 hours. Reserve 1 1/2 cups (360 ml) of the cooking liquid and shred the beef with two forks; discard large pieces of fat.
2. While the beef cooks, rehydrate the guajillo chiles in hot water for 10 minutes until soft. Drain.
3. In a blender, combine the softened guajillos, roma tomatoes, half the onion, 2 garlic cloves, cumin, oregano, and 1/2 cup (120 ml) of the reserved cooking liquid; blend to a smooth sauce.
4. Heat the vegetable oil in a wide skillet over medium heat. Add the remaining onion sliced thin and remaining garlic chopped; sauté until translucent, about 4 minutes.
5. Pour the blended chile-tomato sauce into the skillet with the onions, add bay leaves, and simmer 6–8 minutes to deepen the flavors. Season with 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper.
6. Add the shredded beef, potatoes, and the remaining reserved broth 1 cup (240 ml) to the skillet. Stir, cover, and simmer gently until potatoes are tender and sauce has slightly thickened, about 20–25 minutes. Adjust seasoning.
7. Remove bay leaves, garnish with chopped cilantro, and serve hot with white rice or warm corn tortillas.