Hilachas Guatemalan Shredded Beef in Tomato Tomatillo Sauce
Hilachas, a beloved traditional Guatemalan dish, brings tender shredded beef to life in a robust tomato and tomatillo sauce with hints of charred vegetables and warm spices like cumin and annatto. Slow-cooked to perfection, the beef absorbs the flavors of the vibrant sauce, while tender potatoes add heartiness to the dish. This comforting recipe doesn’t just deliver bold, authentic Central American flavors—it offers a sensory journey with its smoky roasted vegetables and fragrant cilantro garnish. Served alongside fluffy white rice and warm corn tortillas, Hilachas is a satisfying, homestyle meal that’s perfect for sharing. Whether you're exploring Guatemalan cuisine for the first time or longing for a nostalgic taste of home, this dish captures the essence of comfort and culture.
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Recipe Information
Ingredients
- 2 pounds Beef chuck or flank steak
- 8 cups Water
- 1 medium White onion
- 4 pieces Garlic cloves
- 4 pieces Large tomatoes
- 3 pieces Tomatillos
- 1 medium Red bell pepper
- 2 medium Potatoes, peeled and diced
- 1 teaspoon Ground annatto (achiote)
- 1 teaspoon Ground cumin
- 2 tablespoons Vegetable oil
- 2 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Fresh cilantro
- 4 cups Cooked white rice
- 8 pieces Corn tortillas
Instructions
Place the beef in a large pot and add 8 cups of water, half of the onion (cut into quarters), and 2 garlic cloves. Bring to a boil over medium-high heat, skimming off any foam that rises to the top.
Once boiling, reduce the heat to low and simmer for 1.5 hours, or until the beef is tender and easy to shred. Remove the beef from the pot, shred it using two forks, and set aside. Reserve 2 cups of the cooking broth and discard the rest.
While the beef cooks, char the tomatoes, tomatillos, red bell pepper, and the remaining onion over a grill, open flame, or under a broiler until their skins are blistered and slightly blackened. Remove the skins from the tomatoes and tomatillos once cool enough to handle.
Place the charred vegetables along with the remaining 2 garlic cloves into a blender. Blend until smooth. Strain the sauce through a fine mesh sieve to remove any seeds or large bits.
Heat the vegetable oil in a large skillet over medium heat. Add the strained sauce, annatto, cumin, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
Add the shredded beef, diced potatoes, and the reserved 2 cups of beef broth to the skillet. Stir to combine, cover, and simmer for 25–30 minutes, or until the potatoes are fully cooked and the flavors meld together.
Adjust seasoning with salt and pepper if needed. Garnish with freshly chopped cilantro before serving.
Serve the hilachas hot with cooked white rice and warm corn tortillas on the side for a traditional Guatemalan meal.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1203 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
