Traditional Chamorro beef kelaguen is prepared typically by using the acids from the lemons to “cook” the beef; similar to Ceviche.
I created this recipe because I didn’t like the way “traditional” Chamorro beef kelaguen is prepared. So in efforts to satisfy my taste buds and my love of the combination flavors of lemon and cilantro, I came up with this concoction. It soon became a hit with my family and friends, but most especially, my husband; hence the name of the dish.
2 1/2 – 3 lbs. Rump or Eye of Round roast
2 whole bunches Green Onions, thinly sliced
2 whole bunches Cilantro, washed clean and chopped
4 or more Jalapeno peppers, thinly sliced
1 cup ReaLemon juice
1-2 Fresh lemons, juiced
2 1/2 teaspoons Salt, to taste
1/8 teaspoon Accent
In a large pot, boil some water. In the meantime, slice the roast into pieces, across the grain, 1 1/2-in. x 1/4-in. thickness. Remove boiling water from heat and add the sliced meat to steep, stirring consistently until color changes, about 2-3 minutes.
Drain and rinse the meat clean, squeezing dry. Pour into a mixing bowl and add the rest of ingredients. Adjust the lemon and salt according to your liking. Allow to sit for the flavors to meld; serve alone or with tortilla chips.