Hilachas Chapinas (Shredded Beef in Roasted Tomato & Guajillo Recado) – Authentic Guatemala Recipe
Comforting Guatemalan shredded beef and potato stew in a velvety, lightly smoky red recado.
- Country of Origin
- 🇬🇹 Guatemala (Central America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender shredded flank steak, Baby Yukon potatoes, Diced carrots, Roasted plum tomatoes, Tomatillos
Ingredients for Hilachas Chapinas (Shredded Beef in Roasted Tomato & Guajillo Recado) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender shredded flank steak, prepped into bite-sized pieces
- 1.5 cups baby Yukon potatoes, washed and trimmed
- 1 cup diced carrots
- 1 medium onion and 3 cloves garlic, finely minced with roasted plum tomatoes
- 1.5 tbsp traditional Guatemala seasoning (tomatillos, sweet guajillo chili, garlic, thyme)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender shredded flank steak for 5 minutes.
- Add minced onion, garlic, roasted plum tomatoes, and tomatillos, sweet guajillo chili, garlic, thyme, stirring for 2 minutes until deeply aromatic.
- Add baby Yukon potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in diced carrots right before serving warm.