Chamorro meat is a common style of meat cooked in Mexico, you may be wondering; what is Chamorro meat? For those of us who did not grow up eating this style of meat, it may sound confusing, but don’t worry, it is actually a common cut of beef!
Throughout this blog post, we will learn about the delicious history behind what is Chamorro meat and how to cook it in 4 easy and quick steps. There are so many recipes to choose from since this style of meat is versatile. Regardless, this recipe and informational post is perfect for interested beginner cooks!
What Is Chamorro Meat?
So, what is chamorro meat? From what I can understand, chamorro meat is a style of meat that comes from the fat of a cow. Usually, most people in the U.S know this style or cut of meat by the name of beef steak shanks.
Beef steak shank comes from the cattle’s legs. It is a small section and yet has so much flavor, meat, and fat to cook it with! Chamorro meat is a favorite in my house because of how tender it gets when it is cooked well. It is important though to make chamorro meat in a broth with seasoning as it is susceptible to drying.
The History Behind Mexican Chamorro Meat
The history behind most cattle meat in Mexico is interesting because for thousands of years it did not exist! Actually, the Spanish were the first people to bring in cattle like cows into the Americas. Instead of eating this style of meat, the indigenous people in Latin America ate wild turkeys and deer meat.
The majority of their diet though consisted of squash, corn, and beans that grew naturally in the wild. When the Spanish brough their cattle and heavy meat culture though, this changed Mexico and the Americas. Now it is almost unheard of to not see cattle in Mexico as there are many ranches.
Interestingly enough there are also many benefits to eating this style of meat. For one, according Healthline, beef has a high amount of nutrients like protein that is necessary for energy and our bodies to function. Of course, meat and beef should be eaten carefully as it also has a lot of fat.
What You Will Need To Make This Chamorro Meat Recipe
Ingredients
- 1 Pound of Beef Shank or Chamorro Meat
- 2 tablespoons of Soy Sauce
- 1 Tablespoon of White Vinegar
- 4 Cloves of Garlic Minced Thinly
- 1 Yellow Onion, Sliced
- 1 tsp of Salt
- 1 tsp of Paprika
- 1 tsp of Black Pepper
Equipment
- Measuring Cups
- Meat Cutting Knife
- Large Skillet
- Pinchers
- Cutting Board
Step-by-Step Instructions To Make This Chamorro Meat Recipe
Step 1: Prepare the Ingredients
The first step in this delicious what is Chamorro meat dish is to prepare the ingredients. You will need to slice the onions and gather the ingredients beforehand. This is a messy dish, so be prepared for cleanup!
Step 2: Slice the Beef
Most of these beef cuts come in large portions. Although it may seem harder, it is actually easier to slice thin cuts or beef shanks (Chamorro meat) while the meat is frozen. Continue letting the meat defrosts after you have cut the meat into thinner strips.
Step 3: Marinate the Meat
The best part about this delicious recipe is the marinade. Now that you know what is Chamorro meat and that the meat can be tough, it is good to tenderize it with the marinade. The marinade can be used to not only tenderize the beef but also add plenty of flavors! I like to leave the meat marinating in a bag overnight.
Step 4: Heat the Oil and Cook the Meat
Add a very small amount of olive oil. Since there is fat on this style of beef, you can cook the beef in its own fat. It is not necessary to use a lot of grease or oil. Cook the meat first, with the marinade. Make sure to also add more water and seasoning to your taste. The meat should start to brown.
Step 5: Let it Simmer
The last and final step of this recipe that uses the delicious and hard to cook chamorro meat is to let the marinade and the meat simmer for a minimum of fifteen minutes. This not only gives the meat a lot of flavors but also aids in hydrating the meat. The caramelized onions are just as delicious as the meat.
When it is done, turn the heat off completely and wait a few minutes before serving. Do you have leftovers? Perfect! This dish tastes even better when reheated the next day.
Tips and Tricks
There are a lot of tips and tricks I can present you when making any Chamorro dish. Now that you know what is chamorro meat and how to make it, you should be able to cut and season the meat to eat it with tortillas. This is a common Mexican way of eating Chamorro meat.
The answer to what is chamorro meat is easy, a high protein beef cut by the leg. Since it is by the leg though, the meat can be tough to eat. This is why we add onions as well as other ingredients line vinegar and oil to bring out a rich flavor and make it tender enough to enjoy.
Servings and Preparation Time
|
Cook Time |
Preparation Time |
Serving Size |
|
25 Minutes |
2 Hours 10 Minutes |
4 people |
It is easy to wonder what is chamorro meat, especially if you have not grown up with it. This delicious style of meat is perfect for cooking dishes that are rich in a marinade. The meat can be very dry if not cooked thoroughly. This style of beef though also has a unique texture to is that can cook well.
Did you learn anything new or interesting about what is chamorro meat? The recipe listed above was to make a delicious beefstake with onions and first flavors. It is a common dish made throughout Latin America. If you know anyone else interested in learning what is chamorro meat, send them our way!
FAQs
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Chamorro Meat Recipe
Equipment
- Measuring Cups
- Meat cutting knife
- Cutting board
- Large skillet
- Pinchers
Ingredients
- 1 Pound of Beef Shank or Chamorro Meat
- 2 tablespoons of Soy Sauce
- 1 Tablespoon of White Vinegar
- 4 Cloves of Garlic Minced Thinly
- 1 Yellow Onion Sliced
- 1 tsp of Salt
- 1 tsp of Paprika
- 1 tsp of Black Pepper
Instructions
- The first step in this delicious what is Chamorro meat dish is to prepare the ingredients. You will need to slice the onions and gather the ingredients beforehand. This is a messy dish, so be prepared for cleanup!
- Most of these beef cuts come in large portions. Although it may seem harder, it is actually easier to slice thin cuts or beef shanks (Chamorro meat) while the meat is frozen. Continue letting the meat defrosts after you have cut the meat into thinner strips.
- The best part about this delicious recipe is the marinade. Now that you know what is Chamorro meat and that the meat can be tough, it is good to tenderize it with the marinade. The marinade can be used to not only tenderize the beef but also add plenty of flavors! I like to leave the meat marinating in a bag overnight.
- Add a very small amount of olive oil. Since there is fat on this style of beef, you can cook the beef in its own fat. It is not necessary to use a lot of grease or oil. Cook the meat first, with the marinade. Make sure to also add more water and seasoning to your taste. The meat should start to brown.
- The last and final step of this recipe that uses the delicious and hard to cook chamorro meat is to let the marinade and the meat simmer for a minimum of fifteen minutes. This not only gives the meat a lot of flavors but also aids in hydrating the meat. The caramelized onions are just as delicious as the meat.
- When it is done, turn the heat off completely and wait a few minutes before serving. Do you have leftovers? Perfect! This dish tastes even better when reheated the next day.
Notes
- There are a lot of tips and tricks I can present you when making any Chamorro dish. Now that you know what is chamorro meat and how to make it, you should be able to cut and season the meat to eat it with tortillas. This is a common Mexican way of eating Chamorro meat.
- The answer to what is chamorro meat is easy, a high protein beef cut by the leg. Since it is by the leg though, the meat can be tough to eat. This is why we add onions as well as other ingredients line vinegar and oil to bring out a rich flavor and make it tender enough to enjoy.
