(ti-nak-tak)

Tinaktak is ground beef in coconut milk with vegetables. Generally, local Guam veggies are used, but you may substitute your favorites. Coconut milk makes everything taste so yummy! Here is my recipe for tinaktak.

INGREDIENTS

Set 1

1 lb. or 16 oz. ground beef, 73/27 or 73 percent fat

Set 2

½ cup diced onions

2 cloves of garlic, minced or 2 tsp. garlic powder

Set 3

1 – 14.5 oz. can of reduced sodium, fat-free beef broth

1 ¼ tsp. salt

1 cup of canned, sweet corn

Set 4

1 – 13.5 oz. can of thick coconut milk

1 tbsp. freshly squeezed lemon juice

Tools:   non-stick medium pot,   pan spray,   colander

DIRECTIONS

1.      Coat the non-stick pot with pan spray and heat on medium.

2.      Cook the ground beef until it is well done, chopping up the meat into fine crumbles as you cook it.

3.      Pour the beef into a colander in the sink then rinse under hot, running water.

4.      Give the colander a quick toss and turn, rinsing the meat even more.

5.      Drain in the sink then place the meat back in the pot.

6.      Add the onions to the beef and cook for two minutes until onions are translucent.

7.      Sprinkle in the minced garlic or garlic powder and stir for two minutes.

8.      Add the beef broth and salt. Stir.

9.      Add the corn and stir.

10.  Reduce the heat to medium-low then pour in the coconut milk and lemon juice. Stir.

11.  Continue heating and stirring without bringing the mixture to a boil.

12.  Once the coconut milk is completely incorporated, turn the heat off.

13.  Enjoy over hot white rice.

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