Writings on Guam, Food, and More
Guam Tinaktak Recipe
...coconut milk, ground beef and corn.


Tinaktak, pronounced tee-nack-tack, 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! 


Makes 6, 1-cup servings.


Set 1

1 lb. or 16 oz. ground beef, 73/27 or 80/20 fat


Set 2

1 T. vegetable oil

½ cup diced yellow onion

2 cloves of garlic


Set 3

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

1 ¼ tsp. salt

1 cup of sweet corn, drained if canned, fresh off the cob is delish


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,   trivet



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 then set the pot on a trivet for a moment. Rinse the meat under hot running water for a few seconds, giving the colander a quick toss and turn.

4.      Drain in the sink then set aside.

5.      Place the pot back on the stove, just under medium heat. Add 2 tablespoons of oil to the pot.

6.      Add the onions and sautee until onions are translucent. 

7.      Add the minced garlic and stir to soften for another minute.

8.      Add the cooked ground beef, broth, and salt. Stir. Bring to a simmer.

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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© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques. Most photos courtesy Paula and Edward Quinene.