Archive for Totche (Meat)

Easy Homemade Chorizos

I made pancakes for my kids’ breakfast this morning, but the hubby and I wanted something heartier. Here’s my version of homemade chorizo. It’s delicious with eggs and rice!

Here’s how it’s done:

 

Brown the ground beef and drain off excess fat.

Add all the remaining ingredients. Stir to mix well.  Cook an additional 5 minutes.

 

Add more hot pepper to taste.

 

Stir to combine.

 

Serve and enjoy!  I especially love this with hot steamed white rice and a fried egg.

 

 

Easy Homemade Chorizos
 
Author:
 
Ingredients
  • 1 lb ground beef
  • 1 tablespoon onion powder
  • 2 tablespoons garlic powder
  • 1 packet achote powder
  • ¼ teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 tablespoons vinegar (Apple Cider vinegar or white distilled vinegar)
  • ⅓ cup water
  • 1 teaspoon Donne dinanche (crushed pepper), more or less to taste
  • *I also added 1 teaspoon fennel seed, and 1 teaspoon ajinomoto, but this can be omitted.
Instructions
  1. Brown the ground beef and drain off excess fat.
  2. Add all the remaining ingredients. Stir to mix well.
  3. Serve and enjoy!

 

 

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Beef Tinaktak

Beef Tinaktak is a delicious Chamorro dish.  It’s one of my favorite comfort foods–I love drowning my rice with the coconut milk kådu (broth).

Tinaktak–I love saying that.  I think the name came from the sound made when pounding pieces of steak with a knife to tenderize it (tak tak tak tak tak).  Well, maybe that’s not really where the name of this dish originated from, but it sounds good, doesn’t it? 🙂

Rather than pounding a piece of steak, you can use minute steak or ground beef in this recipe.

Give my recipe a try. I think you’ll like it.

Beef Tinaktak

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Ingredients:

  • 3 pounds minute steak, cut into bite sized pieces (or substitute with 3 pounds lean ground beef)
  • 2 cans coconut milk
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 2 cans stewed tomatoes, undrained (chop tomatoes into small pieces)
  • 2 cups fresh green beans, cut into 2-inch pieces
  • 4 tablespoons Dashida seasoning (or salt, to taste)
  • 1/2 teaspoon black pepper
  • donne’ (hot pepper), optional

Directions:

1.  If you’re using fresh green beans, you’re going to want to blanch them first.  Blanching means to put vegetables into a pot of boiling water, let it cook for a few minutes, then remove the vegetables and immediately place them into a bowl of ice water to stop the cooking.

Here’s how it’s done.

In a large pot, bring about 5 cups of water to a rapid boil over high heat. Add enough salt so the water tastes faintly salty. While the water heats, fill a medium sized bowl about three quarters full with ice, then add enough cold water to cover the top of the ice.

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When the water is boiling and the ice bath is ready, trim the green beans to the size you need. It’s best to trim them just prior to cooking so they won’t oxidize or dehydrate. Add the beans to the boiling water in batches small enough to ensure that the water doesn’t lose its boil. Boil the beans only until they’re barely cooked through but still tender. To test, remove one piece with a slotted spoon, dip it into the ice bath to cool, and eat it.

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As soon as the beans are done, remove them as fast as you can and submerge them in the ice bath. Remove them from the ice bath as soon as they are no longer warm.  Set aside.

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2.  In a medium-sized pan, sauté the meat, onions and garlic over medium high heat; cook until meat is browned and onions are translucent.

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3.  Add tomatoes to the meat mixture, juice and all.

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4.  Add the blanched vegetables to the meat and tomatoes mixture.

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5.  Add the Dashida and black pepper.  Stir, taste, and adjust the seasonings if needed.

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6.  Slowly stir in the coconut milk; lower the heat and simmer for 5 minutes or until the coconut milk is heated (do not boil).

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7. Add donne’ if desired.  Serve over hot rice (steamed white or brown) and ENJOY!

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Carolyn’s Kådun Pika (Spicy Chicken)

Kådun pika is a spicy Chamorro chicken dish that’s somewhat similar to chicken adobo. It’s an easy dish to make — it takes only a few ingredients and a few simple steps and voila! — you’ll have dinner served in no time.

Pika means “hot” or “spicy” in Chamorro. You can omit the hot chili peppers in this recipe, but then it won’t be called Kådun Pika without the “pika”. 🙂 I have one daughter who doesn’t like anything spicy. I usually prepare this dish, omitting the peppers. When it’s done, I separate a small bowlful for my daughter, then add the peppers to the rest of the pot.

The recipe below is my sister, Carolyn’s. Give it a try. I think you’ll like it. 🙂

Carolyn’s Kådun Pika (Spicy Chicken)

Ingredients:

  • 5 pounds chicken pieces
  • 1 large onion, diced
  • LOTS AND LOTS of garlic, as much as you like (or about 1/2 cup chopped garlic)
  • 1/2 cup soy sauce (more or less to taste)
  • 1/4 cup white vinegar
  • 1/2 teaspoon black pepper
  • 2 tablespoons tabasco sauce
  • 8 Thai chili peppers, chopped (more or less to taste)

Directions:

Rinse the chicken pieces; cut into smaller pieces if desired. Place the chicken in a large soup pot over medium heat. Add the onions and garlic. Cook for 5-10 minutes or until the chicken is slightly browned.

Add the rest of the ingredients to the pot. Turn the heat down to medium-low. Simmer for about 30 minutes or until the chicken is cooked through.

Taste, then adjust the seasonings (soy sauce, hot peppers) to taste.

Serve with hot white rice and ENJOY!

 

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Corned Beef with Corn and Tomato Sauce

Chamorros love canned corned beef!  It’s called Latan Kåtne (canned meat) in Chamorro. Corned beef can be prepared many different ways, depending on the ingredients you have on hand.

I love to gisa (in Chamorro, this means to stir fry) corned beef with onions, garlic, and eggplant.  For another variation, try adding cabbage or fresh green beans.  My dad used to grow winged beans–this is delicious with corned beef too.  The options are virtually endless!

This is a photo of winged beans, in case you’ve never heard of them before.  Just slice them into small pieces and saute them with a can or two of corned beef; add some onions and garlic and you’ve got yourself a yummy meal.  Serve with hot white rice, of course. 🙂

winged beans

My recipe below calls for canned corn with tomato sauce.  A slight variation to this is to omit the tomato sauce entirely (follow the directions below, and omit the part where you pour in the tomato sauce).  My husband actually prefers it this way, without the tomato sauce.

Either way you make it–with or without tomato sauce–it’s delicious.

Give my recipe a try.  I think you’ll like it. 🙂

Corned Beef with Corn and Tomato Sauce

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Ingredients:

  • 2 cans corned beef
  • 1 medium onion, thinly sliced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 cans whole kernel corn (15.25 oz. each), drained
  • 2 small cans tomato sauce (8 oz. each)

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Directions:

To make it easier to open, pierce the top of the corned beef can.  *Make sure to rinse the top of the can first — there can be lots of dirt or dust on it from sitting on the grocery store shelf.

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Place the corned beef into a medium sized skillet; sauté over medium high heat.

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Add the onions to the skillet.

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Add the garlic powder and black pepper.  Cook for about 5 minutes, or until the onions are translucent.

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Add the corn.  Stir to combine.

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Pour in the tomato sauce.

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Stir to combine, then cook for a couple of minutes, just to heat the sauce and corn.

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Serve with hot white rice.  ENJOY!

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Pot Roast, Chamorro Style

Whenever I find myself feeling a bit homesick, I think of something to cook that soothes my longing for my island home. Chamorro Pot Roast is one of those dishes. This is a dish that was usually on the menu for Chamorro gatherings. I remember going to parties when I was younger, and before the table was opened, I’d check to see if there was any pot roast. If there was, the ONLY things I’d have on my plate were rice (red or white), pot roast (with as much gravy as I could scoop up), and lots of fina’denne’. These days, I use a crock pot to cook my pot roast. Set it and forget it…what could be easier?

Give my recipe a try.  I think you’ll like it.  🙂  

Chamorro Pot Roast

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Ingredients:

  • 1 2-lb chuck roast (look for one that is nicely marbled with fat)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 8 whole garlic cloves
  • 1/4 cup vegetable oil
  • 1 medium onion, chopped into large chunks
  • 5-6 garlic cloves, minced
  • 1 cup soy sauce
  • 1 14.5-oz can diced tomatoes with juice
  • 1/3 cup balsamic vinegar (you can use white vinegar instead)
  • 2 tablespoons Dashida seasoning (Korean beef soup stock)
  • 1 teaspoon Accent or Ajinomoto
  • 1 cup water (if cooking this on the stovetop, use 2 cups water)
  • 4 tablespoons corn starch plus one cup water

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Directions:

1.  Place a large skillet or dutch oven over high heat.

2.  Using a long, sharp knife, CAREFULLY cut 8 deep slits into the sides of the roast. Push a whole clove of garlic into each slit.

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3.  Rub the sides of the roast with salt and pepper.

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4.  When the pan is hot, add half of the oil into the pan. Brown the roast on all sides then remove it from the pan and place it into a slow cooker or crock pot set to HIGH.

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5.  Add the remaining oil to the pan used to brown the roast. Add the onions and garlic and sauté until the onions are translucent.  Add the sautéed onions and garlic to the slow cooker.

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6.  Into the crock pot, add:

the tomatoes with juice…

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the Dashida seasoning…

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the accent or aji…

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the balsamic vinegar…

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the soy sauce…

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and 1 cup of water (see note below) plus any remaining salt and pepper.

NOTE:  If making this on the stovetop, add 2 cups of water instead (a lot of water will evaporate as the roast cooks).

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7.  Place the lid on the slow cooker. Cook on HIGH setting for 2 hours then lower the heat to LOW and cook for an additional 2 hours then turn off the slow cooker.  If cooking this on the stovetop, cover the pot and cook over medium-low heat for 2 hours.

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8.  When the roast is done, remove the roast to a plate or cutting board and allow to rest for at least 10 minutes before slicing (don’t cut it sooner that this or all the juices will flow out and leave your roast dry).

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9.  In the meantime, while the roast is resting, prepare the gravy. Using an immersion blender, purée the chunks of vegetables in the gravy until it is completely smooth. If you don’t have an immersion blender, transfer all of the gravy (the liquid and all vegetables) from the slow cooker to a blender and blend until smooth.

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10.  Pour the puréed mixture into a small pot; bring the mixture to a boil.

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11.  Mix the cornstarch with the remaining 1 cup of water.

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Whisk the cornstarch mixture into the gravy and return to a boil, stirring constantly until the mixture thickens.  Turn off the heat once the gravy has thickened.

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12.  After the roast has rested, use a serrated knife or very sharp carving knife to slice the roast into 1/4 to 1/2 inch slices.

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Pour gravy over the sliced roast beef.

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Serve with hot white rice and Enjoy!  I love to “drown” my pot roast and rice in lots and lots of gravy!  🙂

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