tinaktak

Author: K Santos Status: published Published: Oct 27,2009 license cc-by-nc-nd tags: food, poultry, coconut, chamoru, guam, turkey, chamorro, 0   Share on Facebook Share on Twitter

ground turkey sauteed with long beans, cherry tomatoes, garlic and onions, in a coconut milk broth enhanced with achote (annatto seeds) for a little colour.

turkey tinaktak

1 cup of water
1-2 tablespoonfuls of achiote/annatto seeds
2-3 tbsp. of vegetable oil
1/2 head of garlic, minced
1 small onion, diced
2-3 lbs ground turkey (chicken or beef can be used as well)
1 can of coconut milk
2 cups of cherry tomatoes, cut in half
2-3 cups of long beans, cut into 1-1 1/2 inch pieces
salt, pepper, squeeze of lemon juice

soak achiote seeds in one cup of water for at least 30 minutes. strain the seeds, retain the water for later. heat the vegetable oil in a deep pan over medium high heat. sautée garlic and onion until the onions are translucent, but not browned. add the ground meat, continue to sautée until the meat is browned. add achiote/annatto water. lower heat, add the coconut milk, cherry tomatoes, and steamed long beans*, simmer until heated through. season to taste with salt, pepper, and a squeeze of lemon juice.

serve with steamed rice.

*pre-steam long beans in microwave with a couple tbsp of water, cover in cling film, zap for 2 minutes.

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