Receta de hilachas guatemaltecas. Beef flank Steak.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork can be more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

Rinse the beef flank steak and place it in a pot with boiling water to cook.

Add bay leaves and thyme to the pot with the beef.

Add salt and pepper to the pot, and let the beef cook for about 1.5 hours.

Prepare the vegetables: wash and cut the green beans, potatoes, and carrots into julienne strips.

After the beef has cooked for about 1.5 hours, let it cool before shredding it.

Cut the potatoes into desired shapes and add them to the pot with the beef.

Add 4 ounces of green beans to the pot.

Prepare the sauce by blending 4 tomatoes, 2 tomatillos, 2 New Mexico chiles, 1 ancho chile, and 1 clove of garlic in a blender.

Add 4 cups of beef broth to the blender and blend until smooth.

In a separate pot, heat 2 tablespoons of oil and sauté chopped onion and half a tomato.

Add 2 cups of jasmine rice to the pot and fry until the rice is lightly toasted.

Add 1/2 liter of hot water to the rice, stir well, and cover the pot.

Cook the rice on medium heat for about 15 to 18 minutes without lifting the lid.

After 15 minutes, check the rice; it should be fluffy and cooked through.

Remove the tomatoes and onion from the rice pot.

Add the blended sauce to the pot with the beef and vegetables, and let it simmer.

If the sauce is too thick, add a little water to reach desired consistency.

Add the shredded beef back into the pot with the vegetables and sauce.

Let everything cook together until the potatoes are tender and the flavors meld.

Serve the hilachas with the white rice.

Cooking Techniques

Equipment Needed

Spice Level: