The word tinaktak, pronounced tee-nack-tack, is based off the word taktak, pronounced tawk-tack. Taktak means to chop, mince, or pound into little pieces. This version of tinaktak uses ground beef, but you may also endeavor to mince or chop a slab of beef. Whichever meat you choose, tinaktak is always made with coconut milk. Generally, local Guam veggies are used, but you may substitute your favorites.
Makes 6, 1-cup servings.
1 lb. or 16 oz. ground beef, 73/27 or 80/20 fat, or minced meat
1 T. vegetable oil
½ cup diced yellow onion
2 cloves of garlic
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
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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