Hilachas, Guatemalan Shredded Beef Stew

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often more affordable than beef.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is typically less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth can reduce sodium and calories.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: bread

Lettuce wraps lower carbs, while bread is often cheaper.

Place the flank steak in a pan with some cooking oil, thyme, and 2-3 garlic cloves. Add a pinch of salt and pepper. Cover everything with water and bring it to a boil. Turn the heat down and leave simmering for 30 minutes to an hour. Keep the broth from the beef because you’ll need it later.

Place the tomatoes and tomatillos in a separate pan. Add the chopped onion, cilantro, chilies, and red bell pepper. Add enough water to cover the ingredients and bring to a boil. Let it simmer for about 10-15 minutes until the ingredients soften. Check to see if the tomatoes are cooked. They should feel soft when they’re ready. Place everything in a blender until smooth. Strain the sauce and put it into a pan.

Shred the meat. It’s best to shred the meat rather than simply chop it. Only do so after it’s had time to cool. You can shred the beef by cutting it into quarters and using your hands to pull it apart. If it’s cooked thoroughly, it should be easy to pull apart. Add the shredded beef to the tomato sauce in the pan. Add the broth a little at a time to get the consistency you want. Simmer for a couple of 10-20 minutes. Mix the ingredients occasionally to ensure the meat is coated with tomato sauce.

Add the potatoes. Rather than boiling the potatoes in a separate large pot, boil them with everything else so they can develop the flavors. Ensure they’re covered by the broth and don’t be afraid to add more broth or water if the potatoes are peeping through. Simmer until soft.

Cooking Techniques

Spice Level: