Hilachas

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
24 6-oz. portions

Hilachas are a favorite in Guatemala and are made of cooked and shredded beef that is simmered in a mildly spicy tomatillo-tomato sauce. Hilachas go great with rice and corn tortillas.

Ingredients

2 lbs. + 7 1/2 oz. flank steak
9 garlic cloves, chopped
1/8 tsp. ground black pepper
1 3/4 qts. + 1/2 cup beef stock
1 lb. + 14 oz. tomatoes, cut in quarters
1 lb. + 4 oz. tomatillos, hulls removed, quartered
9 3/4 oz. green peppers, cut in quarters
7 1/2 oz. yellow onions, cut in quarters
2 lbs. + 3 oz. potatoes, peeled, 1/4-in. slice
1 1/4 tsp. granulated sugar
1 1/4 tsp. ground black pepper

Steps

1. Place steak on baking pan. Season steak with half the garlic and 1/8 tsp. black pepper. Place in preheated 375°F convection oven and bake to minimum internal temperature of 145°F. When cool enough to handle, shred meat.

2. In saucepan, combine stock, remaining garlic, tomato, tomatillos, green pepper and onion. Simmer until vegetables are tender. Transfer to blender. Process until smooth. Return to saucepan. Bring to a simmer.

3. Add shredded meat, potato, sugar and 1 1/4 tsp. black pepper. Simmer until potatoes are tender. Can be served over rice.

Recipe by Sodexo

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The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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