Golden, crescent-shaped corn dough turnovers filled with seasoned beef, fried until crispy — the perfect Panamanian street snack.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Mix corn flour, salt, annatto, and warm water into a smooth dough. Rest 10 min.
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2
Sauté onion, garlic, bell pepper with cumin. Add beef, cook until browned. Season well. Cool.
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3
Take a ball of dough, flatten into a thin round on plastic wrap.
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4
Place filling on one half, fold over, seal edges by pressing with a fork.
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5
Fry at 180°C for 3-4 min per side until golden and crispy.
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6
Drain and serve hot with hot sauce.
Did You Know?
Panamanian empanada vendors set up shop outside schools at 3 PM sharp, knowing exactly when hungry students emerge.
Chef's Notes
Equipment Tips
- mixing bowl
- deep fryer or heavy pot
- rolling pin
Garnishing
lime wedges
Accompaniments
hot sauce, suero
The Story Behind Empanadas Panameñas
Empanadas arrived with Spanish colonizers but were reinvented with corn flour instead of wheat, reflecting indigenous influence. Panamanian empanadas are distinctly corn-based and fried, setting them apart from South American baked wheat versions. They became the ultimate street food, sold from carts and windows across every neighborhood.
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