Sun-dried, salt-cured beef rehydrated and cooked in a rich tomato and onion sauce — a traditional Panamanian preserved meat dish from the Interior.
Instructions
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1
Soak tasajo in water overnight, changing water twice to remove excess salt. Drain.
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2
Boil tasajo in fresh water for 30 min until tender. Shred or slice into strips.
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3
Sauté onions, garlic, and bell pepper in oil until softened.
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4
Add tomatoes and cumin. Cook until saucy, about 10 min.
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5
Add shredded tasajo to the sauce. Cook 10 min to absorb flavors.
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6
Serve over white rice with patacones.
Did You Know?
Before refrigeration, tasajo hung on clotheslines in the Panamanian Interior sun — visitors often mistook the drying beef strips for laundry.
The Story Behind Tasajo
Tasajo was the primary protein preservation method in Panama's hot Interior provinces before refrigeration. Beef was salted and sun-dried, creating a shelf-stable protein that sustained rural communities. The rehydration and cooking in tomato sauce transforms the tough dried meat into tender, flavorful strips. It remains a nostalgic dish tied to Panama's rural heritage.
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