Ingredients to make Guatemalan Hibachis:
- 2 pounds of Flank Steak or meat to shred
- 6 cups of water
- 1 tablespoon of salt
- 1/2 onion
- 2 cloves of garlic
- 6 ripe roam tomatoes
- 4 thousand ripe tomatoes
- 3 tortillas
- 1 chili guayule without seeds
- 1 envelope Bijou
- 3 potatoes
How to make Guatemalan Hibachis:
- Cook the meat in the salted water until soft, remove the meat and shred it with a fork.
- Take two cups of the broth where the meat was cooked and place the other ingredients there except the potatoes, cook for 10 minutes, cool slightly and then blend, return this sauce to the pot and add a little more of the meat broth, add the shredded meat and potatoes and cook until thick.
- Adjust the seasoning if necessary with a little chicken stock.
