Guatemalan Hilachas with Rice, Tortillas and Avocado

Guatemalan Hilachas with Rice, Tortillas and Avocado

Ingredients:
1 cup chopped onions
1 chopped poblano pepper
1/2 red bell pepper
Chopped 2 cups
Chicken broth
2 tsp achiote powder
1 can diced tomatoes in sauce
4 tomatillos, chopped
2 tbs of vegetable oil
Flank or skirt steak 




Instructions:
-Put all of the above ingredients in the blender and blend until the sauce is thin and evenly mixed. The meat can either be boiled or broiled. Do note that boiling should take approximately 1 hour, while broiling is only about 5 minutes each side. When meat is done, let it rest and then slice it thinly or shred it.
-For final product, pour the above sauce into a large stew pot. Add the meat. Also add two diced corn tortillas, a handful of green beans, and 2 diced white potatoes. Let the liquid come to a boil and then turn the stove down to a simmer. Maintain this simmer for at least 15 minutes.
-For plating: Using a ladel, scoop the hilachas onto plate. Slice 1 avocado for garnish and drizzle with hot sauce. Simple seasoned rice can be added, as well as a warm corn tortilla. Cilantro on top of the dish acts as a garnish.