Guatemalan Shredded Beef


2½ lbs. beef chuck or similar cut

1 packet GOYA® Beef Bouillon

5 cups water

1 tsp. GOYA® Minced Garlic or 2 cloves fresh garlic, minced

¼ cup GOYA® Tomato Sauce

2 tbsp. GOYA® Sofrito

½ can (26 oz.) GOYA® Whole Tomatatillos, halved

1 chile guajillo from a 3 oz. package of GOYA® Chile Guajillo, seeds and stem removed

1 packet GOYA® Sazon with Annatto

½ tsp. GOYA® Adobo with Pepper or to taste

2 medium potatoes, about 2 cups, peeled and cubed

1 cup stale bread cubes

½ small onion, sliced


1. In saucepan on medium high, combine beef bouillon and water. Bring to boil, reduce heat to low, partially cover and simmer until beef is very tender (about 2 hours). Add more water if necessary. Remove beef, strain and reserve broth (there should be about 4 cups of broth). Using 2 forks, shred beef into threads.
2. In saucepan on medium, combine 2 cups reserved beef broth, onion, garlic, tomato sauce, Sofrito, tomatillos, bread cubes, chile and Sazon. Bring to boil, lower heat and simmer uncovered for 10 minutes. Allow to cool. In blender or food processor, puree mixture until completely smooth. You may have to do this in batches. Be careful as mixture may still be hot.
3. Return mixture to saucepan on medium and combine with remaining 2 cups broth. Bring to boil, lower heat and simmer for 10 minutes.
4. Stir in potatoes and beef threads and continue to simmer until potatoes are soft and sauce has thickened (about 20 minutes).
5. Serve with rice and tortillas on side.
Serves: 6
Origin: Guatemala

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