Entree: Northern Mariana Islands – Tinaktak (Chamorro-style ground beef simmered in coconut milk with tomatoes and greens, finished thick and served with rice)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 1 lb (454 g) ground beef (or ground pork)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (about 1.5 cups / 360 g)
- 1 can (13.5 oz) coconut milk (about 1 2/3 cups / 400 ml)
- 2 cups (60 g) chopped taro leaves or 4 cups (120 g) packed fresh spinach, chopped
- 1 tbsp (15 ml) soy sauce or Maggi seasoning
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry) for thickening
- Cooked white rice, for serving

Instructions

1. Heat oil in a large skillet or saucepan over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired.
2. Add chopped onion and cook until translucent, about 4 minutes. Stir in garlic and cook 30 seconds until fragrant.
3. Add chopped tomatoes and soy sauce; simmer 3–4 minutes until tomatoes begin to soften.
4. Pour in coconut milk, reduce heat to medium-low, and simmer gently 8–10 minutes to meld flavors.
5. Stir in chopped taro leaves or spinach and simmer until the greens are wilted and tender, about 4–6 minutes. Season with salt and pepper to taste.
6. If a thicker consistency is desired, stir the cornstarch slurry into the simmering mixture and cook 1–2 minutes until the sauce thickens. Serve hot over steamed white rice.