Simmered Hilachas Beef Shreds in Tomato and Chili Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Tender shredded beef slowly cooked in a savory tomato and guajillo chili sauce, a beloved Guatemalan comfort dish with layers of smoky and tangy flavors. This latin american-inspired beef ready in about 190 minutes blends beef chuck roast, water, dried guajillo chilies into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 390 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 lbs beef chuck roast
• 6 cups water
• 4 dried guajillo chilies
• 1 medium, quartered white onion
• 3 medium tomatoes
• 4 garlic cloves
• 3 tbsp vegetable oil
• 2 bay leaves
• 2 tsp salt
• 1 tsp black pepper
• 1 cinnamon stick
• 4 whole allspice berries
• 1 tbsp white vinegar

Instructions

1. Step 1: Place 2 lbs beef chuck roast in a large pot with 6 cups water, 1 medium quartered white onion, 2 bay leaves, 1 cinnamon stick, and 4 whole allspice berries. Bring to a boil, reduce heat to low, cover, and simmer for 2 hours until beef is fork-tender.
2. Step 2: Meanwhile, remove stems and seeds from 4 dried guajillo chilies, toast them in a dry pan over medium heat for 1 minute until fragrant, then soak in 2 cups hot water for 20 minutes.
3. Step 3: Roast 3 medium tomatoes and 4 garlic cloves under a broiler or in a hot pan until skins blister and char, about 8 minutes.
4. Step 4: Drain chilies and transfer them with roasted tomatoes, garlic, and 1/2 cup soaking water to a blender; blend until smooth.
5. Step 5: Remove beef from broth, shred finely with forks, discarding fat and bones. Heat 3 tbsp vegetable oil in a large skillet over medium heat, add the chili-tomato sauce and cook for 5 minutes until thickened and fragrant.
6. Step 6: Add shredded beef, 2 tsp salt, 1 tsp black pepper, and 1 tbsp white vinegar to the skillet. Stir well and cook over low heat for 20 minutes to meld flavors, stirring occasionally until sauce thickens and coats the beef.