Cómo hacer HILACHAS GUATEMALTECAS: Receta Original y Paso a Paso

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.

Begin by cooking the beef for 30 minutes in water.

Add half an onion, one tomato, a piece of cilantro, and salt to the beef while it cooks.

After 30 minutes, remove the beef and set it aside.

In a separate pot, add the tomatoes, tomatillos, garlic, the rest of the onion (cut in half), and a piece of bell pepper (not the whole thing).

Remove the seeds from the guaque pepper before adding it to the pot.

Add a piece of achiote and the water used to cook the beef to the pot.

Cook the mixture and check if the tomatoes are soft after about 10 minutes.

Once the tomatoes are soft, blend the mixture until smooth.

Prepare the vegetables by peeling the carrot and cutting it into thin rounds.

If the carrot is large, cut it in half before slicing.

Peel the potato and cut it into pieces, placing it in water to prevent oxidation.

Cook the carrot first in the same water used for the beef since it is harder than the potato.

Once the carrot is tender, add the potato to the pot and cook until both are soft.

Drain the cooked vegetables and set them aside.

Shred the beef using two forks while it's still hot, or you can use your hands if preferred.

Remove the skin from the blended tomato mixture and strain it to remove any pulp if desired.

Add the shredded beef to a pot and mix it with the tomato sauce.

Add a piece of cilantro, beef consomme to taste, a pinch of black pepper, and a small amount of cumin for flavor.

Bring the mixture to a boil for about 5 minutes before adding the vegetables.

After 5 minutes, taste and adjust the salt as needed, then add the vegetables to the beef and sauce mixture.

Stir and cook for an additional 2-3 minutes until everything is heated through.

Cooking Techniques

Equipment Needed

Spice Level: