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.
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
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