Can I make Hilachas in a slow cooker?
Yes, you can cook the beef in a slow cooker on low for 6-8 hours or high for 3-4 hours until tender, then shred and proceed with the sauce on the stovetop.
DINNER
Guatemalan Hilachas: Shredded Beef Stew with Rice and Tortillas
Experience the warmth of Guatemala with this traditional Hilachas recipe. Tender shredded beef simmers in a rich, savory tomato sauce, complemented by a medley of vegetables. Served alongside fluffy white rice and warm corn tortillas, it's a deeply satisfying and authentic meal that brings the flavors of Central America to your table.
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 over high heat, then reduce heat to low, cover, and simmer for 60 minutes, or until the beef is tender enough to shred easily. Remove beef from the pot, reserving 1 cup of the cooking liquid, and let cool slightly. Shred the beef using two forks.
02
In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and cook for 5 minutes, until softened. Add the minced garlic and cook for 1 minute more, until fragrant.
03
Stir in the diced tomatoes (undrained), beef broth, reserved beef cooking liquid, ground cumin, and dried oregano. Bring the mixture to a simmer.
04
Add the diced potato and diced carrot to the pot. Cover and simmer for 15-20 minutes over medium-low heat, or until the vegetables are tender.
05
Stir in the shredded beef, salt, and black pepper. Continue to simmer for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
06
Serve the Guatemalan Hilachas hot, alongside 3 cups of cooked white rice and 12 warm corn tortillas.
About This Recipe
Experience the warmth of Guatemala with this traditional Hilachas recipe. Tender shredded beef simmers in a rich, savory tomato sauce, complemented by a medley of vegetables. Served alongside fluffy white rice and warm corn tortillas, it's a deeply satisfying and authentic meal that brings the flavors of Central America to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, toast the cumin seeds and grind them fresh. A pinch of smoked paprika can add depth to the sauce. Adjust the consistency of the sauce by adding more beef broth if it's too thick, or simmering uncovered for a few extra minutes if it's too thin.
Easy Substitutions
You can use beef brisket or chuck roast instead of flank steak. For a vegetarian version, substitute beef with hearty mushrooms and vegetable broth. Sweet potatoes can replace regular potatoes for a slightly sweeter profile.
Storage & Reheating
Store leftover Hilachas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed to maintain consistency.
Serving Suggestions
Serve with a side of sliced avocado and a sprinkle of fresh cilantro. A dollop of sour cream or crema can add a nice creamy contrast. For a complete meal, offer a simple green salad with a light vinaigrette. You can also serve with a side of black beans.
Common Mistakes
Overcooking the vegetables: Add potatoes and carrots after the sauce has simmered for a bit to prevent them from becoming mushy. Not shredding the beef finely enough: Hilachas means "rags" in Spanish, referring to the finely shredded beef. Ensure the beef is pulled apart into thin strands. Rushing the simmer: The flavors need time to develop, so allow the sauce to simmer adequately. Not seasoning properly: Taste and adjust salt and pepper as you go, especially after adding the shredded beef.
Frequently Asked Questions
What kind of tortillas should I use?
Traditional Guatemalan Hilachas are typically served with warm corn tortillas, which are perfect for scooping up the rich sauce.
Can I add other vegetables?
Absolutely! Green beans, peas, or bell peppers can be added during the last 10 minutes of simmering for extra flavor and nutrition.
MORE TO KNOW
The key to authentic Hilachas is the slow simmering of the beef until it's incredibly tender and easy to shred. This process not only makes the meat succulent but also creates a flavorful base for the sauce. Don't rush this step, as it's crucial for the dish's signature texture. The sauce benefits from a good simmer, allowing the tomatoes and spices to meld into a rich, comforting gravy. If you prefer a smoother sauce, you can blend a portion of it before adding the shredded beef and vegetables back in.
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