Hilachas: Guatemalan Shredded Beef in Tomato Sauce

Hilachas is Guatemalan comfort food at its simplest and best. A hilacha is a loose thread of cloth, and that is what the beef looks like: long, thin strands pulled apart with two forks, then simmered in a rich red sauce of roasted tomatoes and guaque chile until everything melts together.

This is weeknight home cooking. No ceremony, no special occasion. Just slow-cooked beef, a good sauce, potatoes, and rice. Everyday food done right is the best food there is.

Ingredients

For Cooking the Beef

• 2 lbs (900g) flank steak or beef brisket (falda de res)
• 1/2 large white onion
• 1 clove garlic
• 2 bay leaves
• 1 sprig fresh thyme
• Salt to taste
• Water to cover

For the Sauce

• 6 large ripe tomatoes
• 6 miltomates (tomatillos)
• 1 red bell pepper (chile pimiento rojo)
• 1/2 large white onion
• 2 cloves garlic
• 2 dried chile guaque, seeds removed
• 1 tablespoon vegetable oil

Vegetables

• 3 medium potatoes, peeled and cut into 1-inch cubes

Step-by-Step Instructions

Step 1: Cook the beef. Place the whole flank steak in a large pot, cover with water. Add half the onion, 1 garlic clove, bay leaves, thyme sprig, and a generous pinch of salt. Bring to a boil, skim the foam, then reduce heat to low. Simmer for 1.5 hours until the meat is very tender and falls apart easily.

Step 2: Shred the beef. Remove the meat from the broth and let it cool enough to handle. Reserve 2 cups of the cooking broth. Using two forks, pull the beef apart into thin, thread-like strands – these are the hilachas. The thinner the strands, the better they absorb the sauce.

Step 3: Roast the sauce base. On a hot comal or cast-iron skillet, place the tomatoes, miltomates, red bell pepper, remaining half onion, and 2 garlic cloves. Roast, turning occasionally, until charred on all sides – about 10 minutes. On the same comal, toast the chile guaque until fragrant and pliable, about 2 minutes per side.

Step 4: Blend. Combine all roasted vegetables and the toasted chile with 1 cup of the reserved broth in a blender. Blend until smooth. Strain through a mesh strainer, pressing well. Discard solids.

Step 5: Build the sauce. Heat the oil in a large, heavy pot over medium heat. Pour in the strained sauce. Cook for 10 minutes, stirring occasionally, allowing it to deepen in color and reduce slightly.

Step 6: Combine and simmer. Add the shredded beef, cubed potatoes, and the remaining cup of reserved broth. Stir to combine. Bring to a simmer and cook for 20-25 minutes until the potatoes are tender and the sauce has thickened enough to coat the meat.

Step 7: Season and serve. Taste and adjust salt and pepper. The finished hilachas should have a rich, tomatoey sauce that clings to every strand of beef. Serve hot with white rice, black refried beans, and warm corn tortillas.

Como Lo Hacemos en Guatemala (Local Tips)

Low and slow is the key. The beef must be cooked long enough that it shreds effortlessly. If you have to fight it with the forks, it needs more time. A pressure cooker cuts the time to about 45 minutes.

The sauce should not be watery. A good hilachas has a sauce that coats the meat, not a soup with meat in it. If your sauce is too thin, let it simmer uncovered for an extra 10 minutes.

Add carrots and chayote if you like alongside the potatoes. This recipe uses just potatoes, but other vegetables work.

Roll it in a tortilla. Scoop the meat and sauce into a warm corn tortilla and eat it like a soft taco.

Find Ingredients in the US

Sources

• Wikcionario: hilacha, read 4 November 2026