Guatemalan · intermediate
Guatemalan Hilachas Shredded Beef In Sweet Tomato Recado
Tender, shredded flank steak braised low and slow in a smoky tomato and roasted pepper sauce cooked alongside chunked potatoes and carrots.
- PREP TIME
- 20 min
- COOK TIME
- 50 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place beef flank steak in a medium pot with 2 cups of beef broth. Simmer covered for 35 to 40 minutes over medium-low heat until tender enough to shred. Reserve the cooking broth.
- 02
While the beef cooks, toast the guajillo chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Soak in warm water for 10 minutes to soften.
- 03
In the same skillet, char the halved tomatoes and red bell pepper pieces for 6 to 8 minutes until skins are blackened in spots.
- 04
Transfer charred tomatoes, red bell pepper, softened guajillo chiles, achiote paste, and 1 cup of reserved cooking broth to a blender. Puree until smooth to form the red recado sauce.
- 05
Remove the beef from the pot, allow to cool slightly, and shred into thin strings using two forks.
- 06
Heat oil in a pan, add shredded beef, recado sauce, remaining broth, potatoes, and carrots. Simmer uncovered for 15 to 20 minutes until vegetables are tender and sauce thickens.
A LITTLE KITCHEN KNOW-HOW
Beef Shredding (Hilachas Preparation)
Simmering lean beef cuts until muscle fibers easily pull apart into shredded strands that absorb rich cooking recados efficiently.
Notes from the kitchen
- Flank steak naturally pulls apart into clean, rope-like threads (hilachas) after simmered thoroughly.
- Charring the tomatoes and peppers adds a authentic earthy depth characteristic of highland Guatemalan cooking.
- Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.