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Loading...Hilachas, which means 'rags' in Spanish, is a beloved Guatemalan home-cooked stew of slow-simmered shredded beef folded into a smoky roasted-tomato and bell pepper sauce with toasted sesame seeds. It is traditionally served over white rice with warm corn tortillas, avocado, and a wedge of lime for a comforting family meal.
Prep Time25 mins
Cook Time150 mins
Total Time175 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 32 gCarbs
- 4 gFiber
- 5 gSugar
- 38 gProtein
- 620 mgSodium
- 780 mgPotassium
- 95 mgCalcium
- 5.5 mgIron
- 28 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the Beef
- 2.5 lb beef chuck roast, trimmed of excess fat
- 1 medium white onion, quartered
- 5 garlic cloves, smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp kosher salt
For the Roasted Tomato Sauce
- 4 medium ripe Roma tomatoes, halved
- 2 tomatillos, husked and rinsed
- 1 medium white onion, thickly sliced
- 3 garlic cloves, peeled
- 1 red bell pepper, seeded and quartered
- 1 small dried guaque or pasilla chile, stemmed (optional)
- 2 tbsp sesame seeds
- 1 tbsp vegetable oil
For Assembling the Stew
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 2 whole cloves, crushed
- 1 tsp dried Mexican oregano
- 2 cups reserved beef broth
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh cilantro
For Serving
- 4 cups cooked long-grain white rice
- 12 warm corn tortillas
- 1 ripe avocado, sliced
- 1 lime, cut into wedges
- 1/2 cup crumbled queso fresco (optional)
Directions
- Place the beef chuck in a large heavy pot and add the quartered onion, smashed garlic, bay leaves, peppercorns, salt, and enough cold water to cover by 1 inch. Bring to a boil, skimming any foam, then reduce to a gentle simmer, cover, and cook for 2 to 2 1/2 hours until the beef shreds easily with a fork.
- Transfer the beef to a cutting board, let it cool slightly, then pull it apart into long thin shreds using two forks. Strain and reserve 2 cups of the cooking broth; discard the solids.
- Meanwhile, preheat the broiler to high. Arrange the tomatoes, tomatillos, onion slices, garlic, bell pepper, and dried chile (if using) on a lined sheet pan. Drizzle with 1 tablespoon oil and broil 5 inches from the heat for 8 to 10 minutes, turning once, until charred and softened.
- Toast the sesame seeds in a small dry skillet over medium-low heat for 2 to 3 minutes, swirling, until golden and fragrant. Transfer the roasted vegetables, toasted sesame seeds, and any pan juices to a blender and puree until smooth.
- Heat 2 tablespoons of oil in a wide Dutch oven over medium heat. Pour in the pureed sauce (it will splatter), add the cumin, cinnamon, crushed cloves, and oregano, and cook, stirring, for 6 to 8 minutes until the sauce thickens and deepens in color.
- Add the shredded beef, reserved broth, salt, and pepper to the sauce. Simmer gently, uncovered, for 20 to 25 minutes, stirring occasionally, until the stew is thick, glossy, and the beef has absorbed the flavors. Taste and adjust seasoning.
- Stir in the cilantro just before serving. Spoon the hilachas over bowls of white rice and serve with warm corn tortillas, sliced avocado, lime wedges, and queso fresco on the side.
Cook’s Notes
- To save time, cook the beef in a pressure cooker for 50 minutes at high pressure, or in a slow cooker on low for 8 hours, until shreddable.
- Traditional cooks sometimes add a handful of raisins or chopped potatoes to the stew for a touch of sweetness and heartiness.
- For more heat, leave the seeds in the dried chile or add a small habanero to the blender with the roasted vegetables.
- The flavor deepens overnight, so hilachas is an excellent make-ahead dish; reheat gently with a splash of broth.
- Serve with a simple cabbage and carrot curtido (lightly pickled slaw) on the side for an authentic Guatemalan finishing touch.
