Guatemalan Hilachas with Tender Shredded Beef

Ingredients

• 2 pounds (900g) beef chuck roast 2 pounds (900g) beef chuck roast
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Warm tortillas, for serving Warm tortillas, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 52g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef chuck roast and sear on all sides until browned. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes and bell peppers to the pot. Cook for a few minutes until they begin to soften.
4. 4.
   Stir in the tomato paste, smoked paprika, cumin, coriander, dried oregano, and bay leaf. Cook for another minute to allow the spices to release their flavors.
5. 5.
   Return the seared beef to the pot and pour in the beef broth. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and easily shreds with a fork.
7. 7.
   Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and simmer for an additional 15-20 minutes to allow the flavors to meld together.
8. 8.
   Serve the Hilachas hot with warm tortillas. Garnish with fresh cilantro.

Treat your ingredients with care...

• Beef chuck roast — For the best results, choose a well-marbled chuck roast, as it will become tender and flavorful when slow-cooked.
• Smoked paprika — If you prefer a milder smoky flavor, you can use regular paprika instead of smoked paprika.
• Warm tortillas — To warm tortillas, you can wrap them in foil and place them in a preheated oven at 180°C (350°F) for a few minutes until heated through.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of lime juice to the Hilachas before serving.
• If you prefer a spicier dish, you can add a diced jalapeño or a pinch of cayenne pepper to the sauce.
• Leftover Hilachas can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Serve the Hilachas with traditional Guatemalan side dishes like rice, black beans, and plantains for a complete meal.
• If you don't have beef broth on hand, you can substitute it with vegetable broth or water.

Serving advice

Serve the Hilachas hot, allowing the aroma to entice your senses. Place a generous portion of the tender shredded beef on a warm tortilla and garnish with fresh cilantro. Roll up the tortilla and enjoy the explosion of flavors with each bite.

Presentation advice

To present the Hilachas beautifully, arrange the shredded beef on a platter, allowing the vibrant red sauce to showcase its rich color. Garnish with fresh cilantro leaves for a pop of green. Serve warm tortillas on the side, neatly folded or stacked, inviting your guests to create their own flavorful wraps.