Braised Beef Hilachas with Tomato and Guajillo Chile

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Shredded beef slow-cooked in a rich, spiced tomato and guajillo chile sauce, a classic Guatemalan comfort stew perfect for serving with rice. This Latin American-inspired beef recipe, ready in about 170 minutes, pairs beef chuck roast, dried guajillo chiles, medium tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds beef chuck roast
• 3 dried guajillo chiles
• 4 medium tomatoes
• 1 medium, quartered white onion
• 4 garlic cloves
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 3 cups water
• 1/4 cup chopped, for garnish fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Remove stems and seeds from 3 dried guajillo chiles, then soak them in 1 cup hot water for 20 minutes until softened and fragrant.
2. Step 2: While chiles soak, bring a pot of water to boil and simmer 4 medium tomatoes with 1 quartered white onion and 4 garlic cloves for 10 minutes until softened.
3. Step 3: Drain the chiles and blend with the cooked tomatoes, onion, and garlic until smooth, adding up to 1/2 cup soaking water to create a thick sauce.
4. Step 4: Cut 2 pounds beef chuck roast into large chunks and season with 1 1/2 teaspoons salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper.
5. Step 5: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat and brown the beef chunks for 4 minutes per side until well seared.
6. Step 6: Pour the blended chile-tomato sauce over the beef and add 3 cups water, bringing to a simmer. Cover and cook on low heat for 2 hours until beef is tender and shreds easily.
7. Step 7: Remove beef, shred it finely with two forks and return to the pot. Simmer uncovered for 10 minutes to thicken the sauce and blend flavors.
8. Step 8: Garnish with 1/4 cup chopped fresh cilantro before serving alongside steamed rice.