Hilachas

Name: Hilachas
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Guatemalan
Ingredients: 1kg beef flank or brisket; 4 Roma tomatoes; 4 tomatillos, husked; 3 dried guaque chiles, stemmed; 1 white onion, quartered; 4 cloves garlic; 2 potatoes, peeled and cubed; 2 carrots, sliced; 1 tbsp recado rojo (achiote paste); Salt and pepper; Cilantro for garnish

Hilachas (ee-LAH-chahs)

Shredded Beef in Tomato Sauce

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 386 kcal

Tender strands of slow-cooked beef in a silky red sauce of roasted tomatoes, tomatillos, and guaque chiles, a beloved Guatemalan comfort dish served over rice.

Nutrition & Info

Protein 32.0g

Carbs 24.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large pot blender comal

Presentation Guide

Vessel: deep plate

Garnishes: cilantro, lime wedge

Accompaniments: white rice, tortillas

Ingredients

1kg beef flank or brisket
4 Roma tomatoes
4 tomatillos, husked
3 dried guaque chiles, stemmed
1 white onion, quartered
4 cloves garlic
2 potatoes, peeled and cubed
2 carrots, sliced
1 tbsp recado rojo (achiote paste)
Salt and pepper
Cilantro for garnish

Instructions

1
Boil beef in salted water for 1.5 hours until very tender. Reserve broth. Shred meat finely with two forks.
2
Roast tomatoes, tomatillos, onion, and garlic on a comal. Toast chiles until pliable.
3
Blend roasted vegetables, chiles, and recado with 1 cup reserved broth until smooth.
4
Strain sauce into a pot. Add shredded beef, potatoes, and carrots.
5
Add 2 cups reserved broth. Simmer 25 min until vegetables are tender and sauce thickens.
6
Season with salt and pepper. Garnish with cilantro and serve over rice.

💡

Did You Know?

The name hilachas means "threads" or "rags," describing the thin, shredded texture of the beef that soaks up every drop of the rich red sauce.

Chef's Notes

Equipment Tips

large pot
blender
comal

Garnishing

cilantro, lime wedge

Accompaniments

white rice, tortillas

The Story Behind Hilachas

Hilachas emerged during Guatemala's colonial period as a way to transform tough, inexpensive cuts of beef into a flavorful meal. The technique of shredding the meat allowed it to absorb the complex sauce, a blend of indigenous roasted vegetables and Spanish stewing traditions. It remains one of Guatemala's most popular everyday lunches.

🕐 Traditionally enjoyed lunch 📜 Origins: Colonial era

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