Shredded beef is considered a balanced dish, originating from the Salamá area rich in varied ingredients that are essential in the palate of many Guatemalans. It is excellent for lunch or dinner.
It is a preparation based on shredded beef, which is slowly cooked with vegetables and spices to obtain a smooth and tasty stew.
The meat used is typically skirt steak, which is cooked slowly until it falls apart into fine threads, hence the name of the dish.
The meat is combined with onion, tomato, garlic, chili, and cilantro, which give it an intense and aromatic flavor.
It is usually served with white rice, beans, and freshly made corn tortillas, and is a comforting and hearty meal enjoyed throughout the country.
About its origin
It is a dish deeply rooted in the country's culture, dating back to pre-Columbian times.
The Maya, who inhabited the region before the arrival of the Spanish conquistadors, already prepared a version of this recipe, using venison or wild boar meat instead of beef.
According to legend, the recipe received this name because it was invented by a woman named Ana, who used to cook for the workers on a farm.
One day, while preparing the meat, she got distracted with a conversation and accidentally shredded it instead of cutting it into cubes.
Realizing her mistake, she decided to continue and cook the shredded meat, and the result was a delicious and surprising dish that she named "hilachas". Since then, the name has remained and has become an emblem of Guatemalan cuisine.
About the politics
During the 1980s, the country was shaken by a civil war that caused the deaths of thousands of people and left many more in poverty and despair.
In the midst of this climate of violence and conflict, shredded beef became a symbol of unity and resistance for the Guatemalan people.
In the rural areas, where the war was more intense, women prepared large quantities of this meat to feed the fighters and displaced people due to the violence.
Preparation tips
It is recommended to use skirt steak, as it is the most suitable for shredding and obtaining the characteristic texture of the dish.
It is important to cook the meat over low heat and stir constantly so that it falls apart into fine threads.
In addition, a little beef broth can be added to keep the meat moist during cooking.
It is also important not to skip the step of browning the meat at the beginning, as this will give a more intense and caramelized flavor to the dish.
Finally, the amount of chili can be adjusted according to personal taste, but it is advisable not to exceed it to avoid altering the flavor and texture of the dish.
Shredded Beef
Ingredients
1 pound of Beef (skirt steak)
4 Potatoes
3 Carrots
4 Bell peppers
1 pound of Ripe tomatoes
120 grams of Miltomate
3 Guaque chilies
3 Large onions
1 Bunch of cilantro
4 tablespoons of Corn flour
2 tablespoons of Vegetable oil
Achiote
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare the dish, start by cooking the meat with a pinch of salt for about 45 minutes, until tender.
Step 2 : Once ready, remove from the broth and set aside, then shred the meat and let it cool.
Step 3 : For the sauce, cook the tomato, miltomate, and bell peppers with a little water, letting them boil for 15 minutes.
Step 4 : Then, blend this mixture with the cilantro and achiote.
Step 5 : Next, fry the mixture in two tablespoons of oil and add the potatoes and carrots sliced, letting them cook well.
Step 6 : Add the meat, adjust the salt, and add pepper to taste.
Step 7 : Finally, add flour to thicken the sauce slightly.
Step 8 : The dish can be served with rice or white tamale.
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