Have you tried a cuisine that is a fusion of Spanish, Mexican, American, Japanese, and Filipino culture? If not, this dish is a good start. Beef Tinaktak is a Chamorro dish prepared with finely chopped beef, tomatoes, and green beans cooked in coconut milk.
The first time I heard of this dish I thought it was Filipino becuase it sounds like one. After researching about the dish, I was surprised, it was not Filipino but a Chamorro dish. Now where in the world I find this cuisine? In Guam. Now that makes more sense becuase from what I heard there are substantial number of Filipinos in Guam, around a quarter of the population has a Filipino root and it is one of the influences in the making of their cuisine.
Tak-tak-tak for the Chamorros is the sound of knife hitting the board as it’s chopping meat, in Philippines it has the same meaning. This preparation of meat is what it gave Tinaktak its name. The ingredients used on this dish are the usual ingredients seen in the Filipino cuisine, like coconut, ginger, green beans, chillies, onion, and garlic. Basically they are nearly similar to the Filipino ginataan dishes but what makes this uniquely Chamorro is that beef is not a popular meat when it comes to cooking with coconut in the Philippines, we also rarely use tomatoes on dishes cooked with coconut milk, and this two distinct items give this dish a very unique flavour, meaty, tangy, creamy with a bit of kick. Traditionally, it is prepared by roughly chopping meat into small pieces, but newer varieties use ground meat instead.
A common household dish in Guam, certainly one of their comfort dishes. Just imagine dousing that rice with that heavenly creamy sauce, it definitely one of the best tastes the island can offer.