Hilachas (Guatemalan Shredded Beef Stew)

Ingredients

• 1kg flank steak or brisket
• 8 cups water
• 1 tsp salt, plus more to taste
• 2 bay leaves
• 4 ripe tomatoes
• 4 tomatillos, husked
• 2 dried guajillo chiles, stemmed and seeded
• 1 dried ancho chile, stemmed and seeded
• 0.5 onion
• 2 cloves garlic
• 2 tbsp oil
• 2 potatoes, cubed
• 1 carrot, sliced

Before you cook

• Place the beef in a pot with the water, salt, and bay leaves.
• Bring to a boil, then lower to a simmer, and cook covered for 1.5 to 2 hours until the beef is very tender.
• Lift out the beef and let it cool enough to handle, then shred it by hand into medium strips.
• Strain and reserve the broth.

Steps

1. Toast the guajillo and ancho chiles in a dry skillet for 30 seconds per side until fragrant.
2. Soak the toasted chiles in 1 cup of the hot reserved broth for 10 minutes.
3. Blend the soaked chiles with their soaking liquid, the tomatoes, tomatillos, onion, and garlic until smooth.
4. Heat the oil in the empty stew pot over medium heat.
5. Pour in the blended sauce and cook, stirring occasionally, for 10 minutes until it darkens slightly.
6. Add the shredded beef and 2 cups of the reserved broth.
7. Add the potatoes and carrot.
8. Simmer uncovered for 20 minutes until the vegetables are tender.
9. Season with salt to taste and serve with rice.