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1. Make the Dough: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal.
Panamanian sweets such as Huevitos de Leche, Bocadillos, and Manjar blancos. Panamanian cuisine has its own unique and rich cuisine. As a land bridge between two continents, Panama is blessed by nature with an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking.
A cook-off is a cooking competition where the contestants each prepare dishes for judging either by a select group of judges or by the general public. Cook-offs are very popular among competitors (such as restaurants) with very similar dishes, such as chili , and serves as a way to decide which recipe is the best for that particular dish.
Panamanian cuisine is a mix of Spanish, Indigenous, and African techniques, dishes, and ingredients, reflecting its diverse population. Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables and herbs that are used in native cooking.
2. Prepare the Filling: In a medium skillet, heat the oil. Add the achiote seeds and cook over moderately high heat until the seeds darken and the oil is orange, about 1 minute. Discard the seeds. Add the ground beef to the skillet and cook, breaking up the meat with a wooden spoon, until no pink remains, about 3 minutes.
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In Cuba, Puerto Rico, and Panama, carne mechada is known as "ropa vieja" ("old clothes"). [6] Its preparation in these countries resembles that of Venezuela and Colombia: a flank steak or brisket that is simmered in a tomato-based sauce with onions, and peppers. It is usually served with yellow or white rice, black beans, and fried plantains ...
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