Las Hilachas is another traditional, typical and original recipe from Guatemala, and is originally from Baja Verapaz, specifically from the Salamá region. It is part of the collection of typical Guatemalan recipes with intense flavor and very rich in nutrients.
One of the key ingredients for the flavor of Hilachas is tomato, accompanied by chili peppers. We recommend that the meat should be "falda (skirt meat)" type meat or also called "caña" (“falda meat” or “caña” are names in Spanish), but you can also use Bolovique meat, a type of meat for mincing. This is less common type of meat that refers not to a cut, but rather a source, for it is obtained from steers that just reached maturity.
- 1 pound beef (“falda” (skirt steak), “caña” or bolovique)
- 1 tomato (cut into large pieces)
- 3 garlic cloves
- 1 onion (cut in half)
- 1/2 tablespoon thyme
- 5 bay leaves
- to taste Salt
- 1 pound tomato
- 1 pepper chili
- 1 guaque chile
- 2 tablespoons of cup wheat flour
- 1 pound potatoes
- 1 tablespoon capers
- 1 clove garlic
- 1/2 teaspoon cumin powder
- To prepare the meat, first place the meat, garlic, onion, tomato and thyme in a pot large enough with 2 liters of water (approx.), add a little bit of salt. Then cook over medium heat for an hour and a half or until the meat is soft.
- As soon as the meat is cooked, remove from heat and pot, then chop the meat into pieces and shred it with your hands to get thin strips of meat. Note: reserve aside the broth left over from the meat cooking, for we will use it later. Also separate the onion, tomato and garlic and set aside, for these we will use for the sauce mis.
- In a pan, place the two tablespoons of wheat flour and brown it for a while over low heat. Remember not to let it burn, the flour should be lightly browned. Set aside.
- For the sauce, we put in a pot the guaque chili, the chili pepper (cut in half and without seeds), add a little water and cook for 15 minutes over medium heat.
- Meanwhile, cut the tomatoes into small pieces and place them in a blender machine.
- Then, add the recently cooked chiles (including the water that was used for cooking) to the tomatoes, capers, cumin and blend them until they are well integrated. Then, add the onion, garlic and tomato left over from the 2nd step and blend again. The sauce should be moderately thick.
- Cut the potatoes into pieces and place them in a large pot along with the meat cut into strips, add the broth we had reserved and cook for 10 minutes over medium heat.
- Then, we add to the same pot the tomato sauce that we have just made, the golden flour and a little salt (if necessary) and mix well. Cook over medium heat for an additional 15 minutes.
This dish is served hot in a deep bowl, accompanied by white rice and cucumber salad. Of course, corn tortillas cannot be missing. Enjoy !!