Can I make this recipe in a slow cooker?
Yes, after shredding the beef, combine it with the sautéed aromatics and blended sauce in a slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours.
LUNCH
Guatemalan Hilachas: Shredded Beef in Spicy Tomato-Tomatillo Sauce
Experience the rich flavors of Guatemala with this traditional Hilachas recipe. Tender shredded beef simmers in a vibrant, spicy tomato and tomatillo sauce, perfect for a comforting and hearty meal.
HOW TO MAKE IT
Let's cook.
01
Place the beef flank steak in a large pot and cover with water. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is very tender and easily shredded. Remove the beef from the pot, reserving 1/2 cup of the cooking liquid, and let it cool slightly. Once cool enough to handle, shred the beef using two forks.
02
While the beef simmers, prepare the sauce. In a blender, combine the diced tomatoes, quartered tomatillos, chopped jalapeños, and reserved beef cooking liquid. Blend until smooth. Set aside.
03
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped white onion and cook for 5 minutes, until softened and translucent.
04
Add the minced garlic to the pot and cook for 1 minute more, until fragrant.
05
Pour the blended tomato-tomatillo sauce into the pot. Stir in the ground cumin, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the sauce to a gentle simmer.
06
Add the shredded beef to the simmering sauce. Stir well to combine. Reduce the heat to low, cover, and let it simmer for at least 30 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.
07
Serve the Guatemalan Hilachas hot with your favorite accompaniments.
About This Recipe
Experience the rich flavors of Guatemala with this traditional Hilachas recipe. Tender shredded beef simmers in a vibrant, spicy tomato and tomatillo sauce, perfect for a comforting and hearty meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a deeper flavor, sear the beef on all sides before simmering. Adjust the number of jalapeños or add a pinch of cayenne pepper for more heat. A pressure cooker can significantly reduce the beef cooking time.
Easy Substitutions
You can use chuck roast instead of flank steak. For a milder sauce, omit the jalapeños. Vegetable broth can replace beef broth if needed, though it will alter the flavor slightly. Fresh tomatoes can be used instead of canned, about 3 medium tomatoes.
Storage & Reheating
Store leftover Hilachas in an airtight container in the refrigerator for up to 3-4 days. It freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve Guatemalan Hilachas with warm corn tortillas, white rice, or a side of refried beans. It's also delicious topped with a dollop of sour cream or crumbled queso fresco. For a complete meal, add a simple side salad.
Common Mistakes
1. Not simmering the beef long enough: This results in tough, chewy meat. Ensure the beef is fork-tender before shredding. 2. Over-blending the sauce: While you want it smooth, avoid over-processing which can make it frothy. 3. Not adjusting seasoning: Always taste the sauce after simmering with the beef and adjust salt and pepper as needed. 4. Skipping the initial beef cooking liquid: This liquid adds depth of flavor to the sauce, so don't discard it all.
Frequently Asked Questions
What is the difference between flank steak and brisket?
Flank steak is leaner and cooks faster, while brisket is fattier and becomes incredibly tender with long, slow cooking. Both work well for shredding.
Can I make the sauce ahead of time?
Absolutely! You can prepare the sauce up to 2 days in advance and store it in the refrigerator. Then, simply reheat and add the shredded beef.
MORE TO KNOW
The key to authentic Hilachas is the slow simmering of the beef until it's incredibly tender, allowing it to absorb the rich flavors of the sauce. The combination of tomatoes and tomatillos creates a unique balance of sweetness and tang, while the jalapeños provide a gentle, warming heat. Don't rush the simmering process, as this is where the magic happens. If the sauce becomes too thick during simmering, add a splash more beef broth or water to reach your desired consistency.
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