This dish is traditional to Guatemalan Creole cuisine and originates from the northern department of Baja Verapaz, a region known for its diverse and typical foods and drinks, characterized by the use of fresh, native ingredients.
A Guatemalan version
Shreds are also known as the Guatemalan version of “ropa vieja,” a dish popular in other Latin American countries, where it is prepared according to local customs and flavors.
This recipe is also very popular in Spain, where it is made with leftover parts of Madrid-style stew.
A flavorful dish
In Guatemala, this dish is very typical, delicious, and easy to prepare, as it involves slow-cooking shredded flank steak in a mildly spicy tomatillo sauce. It is served with potatoes, tender green beans, and guisquil (Mexican squash); accompanied by rice, avocado, and tortillas.
The best way to enjoy it is by dipping the rice into the sauce—an absolute delight that will have your fingers licking.
Depending on the region, you can find shreds prepared with different ingredients. Some places prefer to use potatoes in the stew, while others add green beans or carrots.
The main base is the tomato sauce with its characteristic reddish tone and well-seasoned flavor, providing the juiciness that satisfies the palate.
We encourage you to enjoy this delicious dish full of flavor and tradition, representing one of the most gastronomically rich cuisines of the region but still modest in sharing itself with the rest of the world.
