Guatemalan Hilachas
Dive into the vibrant flavors of Guatemalan Hilachas, a mouthwatering dish that features tender shredded beef simmered to perfection in a rich, spiced sauce. Packed with fresh vegetables and a hint of tangy tomatillo, this hearty meal is sure to warm your soul. Get ready to savor every bite of this iconic comfort food that brings a taste of Guatemala right to your table!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- carrotoptional
- 3 cloves of garlic
- half an onion
- another half onion
- pepper
- potatooptional
- 1 sweet pepper or red bell pepper
- 6 small tomatoes
- water
🫙Pantry Staples(3)
- a cube of broth
- green beansoptional
- a tortilla to thicken
🧂Spices & Seasonings(3)
- achiote or paprika for coloroptional
- salt
- thyme
📦Other(4)
- bay leaves
- 2 chiles huaque
- 1 dried chili
- 3 and a half pounds of meat to shred (1.59 kg)
👨🍳 Instructions
- 1
Cook the meat in a pressure cooker with garlic, onion, thyme, bay leaves, salt, pepper, a broth cube, and water for about 25 minutes.
- 2
Remove the meat and in the same broth, cook the tomatoes, sweet pepper, onion, garlic, chiles huaque, and dried chili for 5 minutes.
- 3
Shred the meat using two forks or by hand.
- 4
Blend the cooked vegetables with a little of the broth and a tortilla to thicken, adding achiote or paprika for color if desired.
- 5
Add the blended sauce to a pot, adjust the consistency with more water if needed, and add the shredded meat.
- 6
Season with seasoning and salt to taste.
- 7
Add green beans with the meat and let it boil for 5 minutes, then add the carrot and after another 5 minutes, add the potato.
- 8
Stir occasionally and let everything cook.
- 9
Serve with handmade tortillas, white rice, avocado, and chiltepes.
💡 Pro Tips
- ✓Pressure cook the meat at 15 PSI for exactly 25 minutes to break down collagen into gelatin without overcooking the muscle fibers, ensuring tender shreds that hold together.technique15 PSI, 25 minutes
- ✓Use the starchy cooking liquid from a corn tortilla as a natural thickener because it contains 70% amylose and amylopectin starches that create body without masking flavors.ingredient70% starch content
- ✓Shred meat along the grain while still warm (140-160°F) because hot muscle fibers separate more easily and create longer, more appealing strands.timing140-160°F
- ✓Stage your vegetables by cooking time: green beans need 8-10 minutes, carrots 5-7 minutes, potatoes 12-15 minutes to achieve uniform doneness without mushiness.timing8-10, 5-7, 12-15 minutes
- ✓Bloom your achiote or paprika in the hot blended sauce for 30-60 seconds before adding meat to activate fat-soluble carotenoids and intensify both color and flavor.technique30-60 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Guatemalan Hilachas
Dive into the vibrant flavors of Guatemalan Hilachas, a mouthwatering dish that features tender shredded beef simmered to perfection in a rich, spiced sauce. Packed with fresh vegetables and a hint of tangy tomatillo, this hearty meal is sure to warm your soul. Get ready to savor every bite of this iconic comfort food that brings a taste of Guatemala right to your table!
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- carrotoptional
- 3 cloves of garlic
- half an onion
- another half onion
- pepper
- potatooptional
- 1 sweet pepper or red bell pepper
- 6 small tomatoes
- water
🫙Pantry Staples(3)
- a cube of broth
- green beansoptional
- a tortilla to thicken
🧂Spices & Seasonings(3)
- achiote or paprika for coloroptional
- salt
- thyme
📦Other(4)
- bay leaves
- 2 chiles huaque
- 1 dried chili
- 3 and a half pounds of meat to shred (1.59 kg)
👨🍳 Instructions
- 1
Cook the meat in a pressure cooker with garlic, onion, thyme, bay leaves, salt, pepper, a broth cube, and water for about 25 minutes.
- 2
Remove the meat and in the same broth, cook the tomatoes, sweet pepper, onion, garlic, chiles huaque, and dried chili for 5 minutes.
- 3
Shred the meat using two forks or by hand.
- 4
Blend the cooked vegetables with a little of the broth and a tortilla to thicken, adding achiote or paprika for color if desired.
- 5
Add the blended sauce to a pot, adjust the consistency with more water if needed, and add the shredded meat.
- 6
Season with seasoning and salt to taste.
- 7
Add green beans with the meat and let it boil for 5 minutes, then add the carrot and after another 5 minutes, add the potato.
- 8
Stir occasionally and let everything cook.
- 9
Serve with handmade tortillas, white rice, avocado, and chiltepes.
💡 Pro Tips
- ✓Pressure cook the meat at 15 PSI for exactly 25 minutes to break down collagen into gelatin without overcooking the muscle fibers, ensuring tender shreds that hold together.technique15 PSI, 25 minutes
- ✓Use the starchy cooking liquid from a corn tortilla as a natural thickener because it contains 70% amylose and amylopectin starches that create body without masking flavors.ingredient70% starch content
- ✓Shred meat along the grain while still warm (140-160°F) because hot muscle fibers separate more easily and create longer, more appealing strands.timing140-160°F
- ✓Stage your vegetables by cooking time: green beans need 8-10 minutes, carrots 5-7 minutes, potatoes 12-15 minutes to achieve uniform doneness without mushiness.timing8-10, 5-7, 12-15 minutes
- ✓Bloom your achiote or paprika in the hot blended sauce for 30-60 seconds before adding meat to activate fat-soluble carotenoids and intensify both color and flavor.technique30-60 seconds