Guatemalan Hilachas: Classic Shredded Beef Stew

Equipment

• Large pot with lid
• Blender or food processor
• Sharp knife and cutting board
• Slotted spoon or tongs for removing meat

Ingredients

• 18 cups water
• 2 lbs flank steak (or other braising cut)
• 3 bay leaves
• 4 tomatoes, whole
• 2–3 tomatillos, whole
• 1/2 medium yellow or white onion
• 4 cloves garlic
• 1 chile ancho or pasilla, dried
• 2 chile guajillo, dried
• 1 tbsp toasted sesame seeds
• 1 tbsp toasted pumpkin seeds
• 1/4 tsp ground cumin
• 2 large russet potatoes, peeled and chopped
• 2 large carrots, peeled and chopped
• Salt and pepper, to taste

Instructions

1. Bring a large pot to a boil with 18 cups of water. Season the water generously with salt. Add the bay leaves and the flank steak. Let the pot return to a gentle simmer and cook uncovered for about 15 minutes to bring the flavors together.
2. Skim off any foam or impurities that rise to the surface. Reduce the heat to medium and place the lid on the pot, leaving a small gap for steam to escape. Maintain a gentle simmer for about 2 hours, or until the meat is tender enough to shred with a fork.
3. When the meat is done, remove it from the pot and set it on a cutting board to cool slightly while you prepare the sauce. Reserve the cooking liquid for later use.
4. Add the whole tomatillos, tomatoes, garlic, onion, and the dried chilies to the still-hot cooking liquid. Simmer these together for about 15 minutes, until the vegetables are softened and the chilies are rehydrated.
5. Carefully transfer the cooked tomatillos, tomatoes, garlic, onion, chilies, and the bay leaves to a blender. Add the toasted sesame seeds, toasted pumpkin seeds, cumin, and 1 cup of the reserved cooking liquid. Blend until completely smooth, about 30 seconds. Use caution when blending hot liquids—vent the blender or allow to cool slightly.
6. Pour the blended sauce into a clean pot set over medium heat. Add an additional 2 to 2 1/2 cups of the reserved cooking liquid to thin the sauce to a saucy consistency.
7. Shred the cooled meat into thick shreds—avoid shredding too finely because the meat will continue to break down as it cooks. Add the shredded beef to the sauce and simmer together until the sauce deepens in color and flavor, about 10 minutes.
8. Add the peeled and chopped potatoes and carrots. Taste and season with salt and pepper. Cover and simmer on medium-low heat for 12–15 minutes, until the vegetables are tender and the flavors have melded.
9. Serve hot with steamed white rice and warm tortillas. Enjoy.

Notes and Tips

• Thickening alternatives: Toasted sesame and pumpkin seeds give the sauce a nutty richness and help thicken it naturally. If you prefer, blend in 1/4 cup toasted breadcrumbs, a toasted tortilla, a slice of toasted bread, or a boiled potato instead—each will give the sauce body and a slightly different texture.
• Toast the seeds: Lightly toasting sesame and pumpkin seeds in a dry skillet until fragrant will boost their flavor and deepen the overall profile of the dish. Watch closely to avoid burning.
• Blending hot ingredients: When pureeing hot tomatillos and tomatoes, allow the mixture to cool slightly or blend in small batches with the blender lid vented. This prevents steam buildup and reduces splattering.
• Make ahead and storage: Hilachas often tastes even better the next day after the flavors have had time to meld. Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat slowly over low heat, adding a splash of water if the sauce has thickened too much. The dish also freezes well for up to 3 months—thaw in the refrigerator before reheating.
• Serving suggestions: Traditionally served with white rice and warm tortillas, you can also offer pickled onions, fresh cilantro, or a squeeze of lime on the side for brightness. A simple green salad or fried plantains make nice accompaniments.
• Variations: Use other braising cuts such as chuck roast or skirt steak if flank is unavailable. For a slightly different flavor, try substituting one of the dried chilies with a mild ancho or adjusting the ratio of guajillo to ancho to control heat and smokiness.