Editorial sample recipeGuatemalanintermediateGluten-FreeDairy-FreeHalal

Guatemalan Hilachas Shredded Beef In Sweet Tomato Recado

Name: Guatemalan Hilachas Shredded Beef In Sweet Tomato Recado
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Guatemalan
Ingredients: 1.5 lb halal beef flank steak, cut into 3-inch chunks; 1 lb roma tomatoes, halved; 1 medium red bell pepper, cored and quartered; 2 whole dried guajillo chiles, stemmed and deseeded; 2 medium yukon gold potatoes, peeled and cut into bite-sized cubes; 2 medium carrots, peeled and sliced into rounds; 1 tbsp achiote paste; 3 cups halal beef broth; 1 tbsp vegetable oil

Tender, shredded flank steak braised low and slow in a smoky tomato and roasted pepper sauce cooked alongside chunked potatoes and carrots.

Prep: 20 min
Cook: 50 min
Total: 70 min

Technique to learn

Beef Shredding (Hilachas Preparation)

Simmering lean beef cuts until muscle fibers easily pull apart into shredded strands that absorb rich cooking recados efficiently.

Instructions

Step 1: 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.
Step 2: 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.

Step 3: In the same skillet, char the halved tomatoes and red bell pepper pieces for 6 to 8 minutes until skins are blackened in spots.

Step 4: 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.

Step 5: Remove the beef from the pot, allow to cool slightly, and shred into thin strings using two forks.

Step 6: 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.

Cooking tips

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.

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