Hilachas (Guatemalan Shredded Beef Stew)

Name: Hilachas (Guatemalan Shredded Beef Stew)
Yield: 4
Ingredients: 900 g short rib stew pieces; 8 g kosher salt, divided; 150 g white onion, quartered; 15 g garlic cloves, whole; 1000 ml water, just enough to cover; 450 g Roma tomatoes, halved; 150 g tomatillos, husked and halved; 15 g dried guajillo chiles, stemmed and seeded (about 4); 100 g red bell pepper, chopped; 100 g white onion, chopped; 10 g garlic cloves; 10 g achiote paste; 15 ml vegetable oil, for frying the sauce; 400 g potatoes, peeled and cut into chunks; 200 g carrots, cut into chunks; 150 g green beans, trimmed and cut into pieces; 500 ml reserved meat broth, from step 3

Serves 4

Hilachas (Guatemalan Shredded Beef Stew) - made with 900 g short rib stew pieces, 8 g kosher salt, divided, 150 g white onion, quartered, 15 g garlic cloves, whole, 1000 ml water, just enough to cover, 450 g Roma tomatoes, halved, and more.

Ingredients

900 g short rib stew pieces
8 g kosher salt, divided
150 g white onion, quartered
15 g garlic cloves, whole
1000 ml water, just enough to cover
450 g Roma tomatoes, halved
150 g tomatillos, husked and halved
15 g dried guajillo chiles, stemmed and seeded (about 4)
100 g red bell pepper, chopped
100 g white onion, chopped
10 g garlic cloves
10 g achiote paste
15 ml vegetable oil, for frying the sauce
400 g potatoes, peeled and cut into chunks
200 g carrots, cut into chunks
150 g green beans, trimmed and cut into pieces
500 ml reserved meat broth, from step 3

Instructions

Cook the meat. Put the short rib, quartered onion, whole garlic, 4 g of the salt, and the water in the slow cooker. Cook on LOW for 8 hours (or HIGH for 4 to 5 hours), until fork-tender.
Make the sauce. While the meat cooks, or during the last hour, simmer the tomatoes, tomatillos, guajillo chiles, bell pepper, chopped onion, and garlic in just enough water to cover for about 15 minutes, until soft. Transfer to a blender with a ladle of the cooking liquid and the achiote paste, and blend until completely smooth. Heat the oil in a pot over medium heat, pour in the sauce through a strainer, and fry for about 5 minutes, stirring often, until it darkens and thickens.
Shred the meat. Lift the meat out of the slow cooker and shred it with two forks, discarding any bones and large pieces of fat. Strain the cooking broth, skim off the fat, and measure out 500 ml to keep.
Combine. Return the shredded meat to the slow cooker. Add the fried sauce, the 500 ml of broth, the potatoes, and the carrots, and stir. Cook on HIGH for 1.5 to 2 hours, until the potatoes are tender. Add the green beans for the last 30 minutes.
Finish and serve. Taste and add the remaining salt if needed. Serve with white rice and warm tortillas.