How about making traditional Guatemalan hilachas? Let’s get straight to the point: if you can chop veggies and operate a slow cooker or Instapot, congratulations, you’re qualified.
I’m going to walk you through a fail-proof method to whip up this comfort food that’ll impress both your taste buds and your mother-in-law, which, let’s be honest, is a herculean task on its own.
This will be my new entry in the “Around the World in 80 Plates” series I started, and after Cochinita Pibil, a gem from Mexican cuisine, we’re going to Plate no. 2. Let’s get started!
What You’re Getting Yourself Into
Hilachas is essentially a shredded beef stew. You grab some beef brisket or flank steak, potatoes, and dunk them into a magical concoction known as recado—a creamy, mildly spicy tomato-based sauce.
If you’re craving a smoky twist, consider using a Smokin’ Hot Texas Beef Brisket for a bold flavor contrast.
Unlike its Mexican cousin, Ropa Vieja, which favors the spicy kick of peppers, hilachas plays it cool with sweet red bell peppers.
The Ingredients List
- Beef Brisket or Flank Steak (lbs): Pick your fighter, either works.
- Garlic (2-3 cloves): It makes everything better!
- Tomatoes x5: Get them ripe and ready.
- Red Bell Peppers x1 (chopped): For that sweet kick.
- Tomatillos x3: For extra tanginess.
- Onions x1 (chopped): The foundation of any good stew.
- Potatoes 4-5: They’re not just for mashing.
- Beef Bouillon: Beefy flavor without the fuss.
Cooking Gear
You’ve got options here:
- Instapot: For the chef who can’t wait to eat.
- Slow Cooker: For the chef who likes a slow and methodical approach to cooking.
The Step-by-Step
Step 1: The Prep Work
Chop all your veggies. Don’t sweat the technique; rough chops are just fine. We’re making stew, not entering a beauty contest for vegetables.
Step 2: Brown the Beef
Give your beef some love in a pan, just enough to sear the edges. This isn’t about cooking it through but about locking in those juices that’ll make your hilachas extra juicy and tasty.
Step 3: The Magic—Recado Sauce
Here’s where the magic happens. Blend the tomatoes, tomatillos, garlic, onions, and red bell peppers into oblivion. You want a smooth, creamy sauce that whispers promises of great flavor.
Step 4: Everything in the Pot
Throw your browned beef, chopped potatoes, and that glorious recado sauce into your cooking device of choice. Sprinkle in the beef bouillon. This is the “set it and forget it” part.
Step 5: Cooking Time
- Instapot: Pressure cook on high for about 45 minutes. Then, quick-release the pressure.
- Slow Cooker: Low for 8 hours.
In the slow cooker, you can create a delicious Cochinita Pibil, a traditional Mexican dish bursting with flavor and tenderness.
Step 6: Shred the Beef
Once everything’s tender, take out the beef and shred it.
Step 7: Reunite and Simmer
Toss the shredded beef back into the pot. Let everything mingle and get to know each other for about 10 more minutes. If the sauce feels too thin, let it simmer with the lid off. Too thick? Add a splash of water.
Serving Your Masterpiece
Here’s how you serve hilachas to make those flavors complement each other:
- White Rice: The classic base. Let the hilachas be the star.
- Corn Tortillas: For scooping up the goodness.
- Sour Cream and Fresh Cilantro: If you’re feeling fancy.
Enjoy the Process!
And there you have it. Hilachas so easy, yet so very tasty. Take my advice and keep this recipe in your back pocket for those days when even making a sandwich feels like too much work.
