Guatemalan Hilachas Recipe
he recipe combines tender and shredded meat, typically beef or chicken, with a rich tomato-based sauce infused with a blend of aromatic spices.
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Servings: 8 Servings
Calories: 348 kcal
Equipment
- Large pot or Dutch oven: Used for sautéing and simmering the Hilachas.
- Wooden spoon: Used for stirring and mixing ingredients.
- Spatula: Used for flipping and tossing ingredients.
- Cutting board: Used for chopping and dicing vegetables.
- Chef's knife: Used for cutting and preparing ingredients.
- Measuring cups and spoons: Used for precise ingredient measurements.
- Serving dishes and utensils: Used for serving the finished Hilachas.
Ingredients
- 2 pounds beef shredded (such as chuck roast}
- 2 tablespoons oil vegetable
- 1 onion finely chopped
- 2 tomatoes diced
- 1 bell pepper green diced
- 1 bell pepper red diced
- 2 tablespoons tomato paste
- 2 teaspoons cumin ground
- 1 teaspoon oregano dried
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powde for added heat (optional)
- 1 cup beef broth
- 1/4 cup white vinegar
- Salt and black pepper to taste
- cilantro for garnish (optional)
- Sliced radishes Sliced for garnish (optional)
- Lime wedges for serving (optional
- Cooked rice or warm tortillas for serving
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- a Heat the oil to the right temperature for cooking.
- b Ensure the pot is large enough to accommodate all the ingredients.
- c Use a sturdy pot or Dutch oven for even heat distribution.
- d Warm the oil gradually to prevent splattering.
- e Keep an eye on the oil to prevent burning.
- f Use a wooden spoon to stir the oil for even heating.
- g Test the oil's temperature with a small piece of onion.
Add the finely chopped onion to the pot and sauté until translucent.
- a Finely chop the onion to ensure even cooking.
- b Stir the onion occasionally to prevent burning.
- c Sauté the onion until it becomes soft and fragrant.
- d Adjust the heat as needed to avoid browning the onion.
- e Use a spatula to evenly distribute the onion in the pot.
- f Spread the onion evenly across the bottom of the pot.
- g Keep stirring until the onion turns translucent.
Add minced garlic and diced tomatoes to the pot. Cook until tomatoes soften.
- a Mince the garlic finely for better flavor distribution.
- b Stir the garlic and tomatoes together to combine flavors.
- c Cook until the garlic becomes aromatic.
- d Allow the tomatoes to release their juices for a rich sauce.
- e Keep the heat at a medium level to avoid burning the garlic.
- f Ensure the tomatoes are diced uniformly for even cooking.
- g Stir gently to prevent the tomatoes from breaking apart.
- Incorporate diced green and red bell peppers into the pot. Sauté until slightly tender.
- a Cut the bell peppers into evenly sized dice for consistent cooking.
- b Sauté the bell peppers until they start to soften.
- c Stir occasionally to prevent the peppers from sticking to the pot.
- d Maintain medium heat to cook the peppers evenly.
- e Ensure the pot is not overcrowded with the bell peppers.
- f Use a wooden spatula to gently toss the peppers in the pot.
- g Cook until the peppers become vibrant and slightly tender.
Stir in shredded beef, tomato paste, ground cumin, dried oregano, paprika, and chili powder (optional).
- a Shred the beef into thin, uniform pieces for even cooking.
- b Incorporate the tomato paste to add depth to the sauce.
- c Measure the spices accurately to balance the flavors.
- d Sprinkle the ground cumin evenly over the ingredients.
- e Add dried oregano to enhance the aromatic profile.
- f Mix the spices well to evenly distribute their flavors.
- g Adjust the chili powder amount according to desired spiciness.
Pour in beef broth and white vinegar. Season with salt and black pepper to taste.
- a Use beef broth for added richness and depth.
- b Add white vinegar to balance the flavors and acidity.
- c Gradually pour in the broth to prevent splashing.
- d Season the dish with salt to enhance the flavors.
- e Grind black pepper over the mixture for a subtle kick.
- f Taste and adjust the seasoning as needed.
- g Stir gently to ensure even distribution of the liquid.
Reduce heat to low, cover the pot, and simmer for at least 1 hour, stirring occasionally.
- a Adjust the heat to a low setting for slow simmering.
- b Cover the pot to trap heat and retain moisture.
- c Simmering for an extended period enhances the flavors.
- d Stir occasionally to prevent the mixture from sticking.
- e Ensure the sauce is simmering gently, not boiling rapidly.
- f Keep the lid slightly ajar to allow steam to escape.
- g Taste and adjust the seasoning during the simmering process.
Notes
Pre-shred the beef ahead of time for convenience.
Prep and chop all the vegetables before starting the cooking process.
Use a slow cooker for a hands-off cooking method.
Double the recipe and freeze portions for future meals.
Adjust the spiciness by adding more or less chili powder.
Experiment with different types of meat, such as chicken or pork.
Make a larger batch and invite friends and family to share the delicious meal.
Nutrition
Calories: 348kcal | Carbohydrates: 6g | Protein: 21g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 226mg | Potassium: 536mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1358IU | Vitamin C: 44mg | Calcium: 42mg | Iron: 3mg
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