Introduction
Hilachas, a flavorful shredded beef stew, is one of Guatemala’s most beloved traditional dishes. With its rich tomato-based sauce, tender beef, and aromatic spices, Hilachas captures the essence of Guatemalan home cooking. This hearty dish is often enjoyed with rice and corn tortillas, making it a staple in Guatemalan households.
History & Cultural Significance
Hilachas traces its roots back to Guatemala’s colonial period, blending indigenous Mayan ingredients with Spanish culinary influences. The dish’s name, meaning “rags” in Spanish, refers to the shredded texture of the beef. Historically, Hilachas was a way to use tougher cuts of meat, slow-cooking them to tender perfection. Today, it remains a cherished dish, especially during family gatherings and national celebrations.
Ingredients & Regional Variations
Key Ingredients:
Beef (typically flank or brisket)
Tomatoes
Bell peppers
Potatoes
Carrots
Onion & garlic
Guajillo or dried chili peppers
Bay leaves & oregano
Corn masa (for thickening)
Salt & pepper
Regional Variations:
Some regions use achiote (annatto) for added color and flavor.
In coastal areas, coconut milk is sometimes added for a tropical twist.
Modern versions may include additional vegetables like green beans or squash.
Cooking Process & Difficulty Level
Difficulty Level: Moderate (requires slow-cooking but minimal advanced techniques).
Brief Cooking Guide:
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Boil the beef until tender, then shred it into thin strips.
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Blend tomatoes, onions, garlic, and chilies to create a smooth sauce.
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Sauté the sauce with spices, then add shredded beef and vegetables.
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Simmer until all flavors are well combined, thickening the stew with corn masa.
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Serve hot with rice and warm tortillas.
Where to Eat Hilachas (Shredded Beef Stew) in Guatemala
For the best Hilachas, visit:
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Mercado Central (Guatemala City) – A great spot for traditional homemade Hilachas.
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Los Cebollines – A popular chain serving classic Guatemalan dishes.
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La Fonda de la Calle Real (Antigua) – A must-visit for authentic flavors in a charming colonial setting.
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Rincon Tipico (Antigua) – Known for its rich and hearty Hilachas.
Pairing with Drinks & Side Dishes
Best Drink Pairings:
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Atol de Elote (Corn Drink) – A sweet and creamy pairing.
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Horchata – Complements the stew’s spice with its nutty sweetness.
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Guatemalan Beer (Gallo, Moza, or Cabro) – Perfect for a casual meal.
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Tamarind Juice – Adds a refreshing tartness.
Side Dishes:
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White rice – Soaks up the flavorful sauce.
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Corn tortillas – Essential for scooping up the stew.
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Guacamole – A fresh contrast to the hearty dish.
Fun Facts & Lesser-Known Trivia
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Hilachas is similar to Mexican Ropa Vieja, but with Guatemalan flavors.
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The dish was traditionally cooked over wood-fired stoves, giving it a smoky taste.
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Some families pass down Hilachas recipes for generations, adding their unique twists.
Health Benefits & Nutrition
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Rich in protein – Supports muscle health.
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Vegetable-packed – Carrots and potatoes provide fiber and vitamins.
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Naturally gluten-free – Safe for those with gluten intolerance.
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Can be made keto-friendly – By omitting potatoes and thickening with almond flour.
How to Cook It at Home (Best Hilachas (Shredded Beef Stew) Recipe)
Ingredients:
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1 lb beef (flank or brisket)
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4 tomatoes
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1 onion
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3 garlic cloves
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2 guajillo chilies
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2 potatoes, diced
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2 carrots, sliced
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1 tsp oregano
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1 tbsp corn masa (optional, for thickening)
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Salt and pepper to taste
Step-by-Step Cooking Method:
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Boil beef until tender (about 1.5–2 hours), then shred.
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Blend tomatoes, onion, garlic, and chilies into a smooth sauce.
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Sauté the sauce in a pan with oregano, salt, and pepper.
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Add shredded beef, potatoes, and carrots. Simmer for 20–30 minutes.
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If needed, add corn masa to thicken the stew.
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Serve with rice and fresh tortillas.
Global Influence & Fusion Cuisine
Hilachas has influenced Latin American cuisine, with variations appearing in El Salvador, Honduras, and Mexico. Some chefs have modernized it by serving it in tacos, empanadas, or even over pasta.
Comparison with Similar Dishes
Hilachas is often compared to:
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Ropa Vieja (Cuba) – Both use shredded beef, but Ropa Vieja has a more tomato-heavy sauce.
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Mexican Barbacoa – Similar slow-cooked beef, but with different spices.
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Venezuelan Pabellón Criollo – Features shredded beef but served with black beans and plantains.