This typical cut of meat is usually smoked and from leg, ribs, loin or other parts. Within Panamanian cuisine it is commonly used as a side dish for breakfast or as a snack, and can come roasted or fried.

It is eaten across the country and is a favorite in homes and traditional restaurants because of its quick and easy preparation.

Ingredients

1 beef tri tip weighing 3 pounds

4 garlic cloves, crushed

1/2 tsp. ground pepper

1 onion, sliced

1 Tbsp. Worcestershire sauce

Sauce:

1/2 cup oil

1 Tbsp. achiote seeds

6 fresh tomatoes

1 can whole tomatoes

1 tsp. oregano

2 tsp. salt

Preparation:

Clean the meat well. Mix the garlic, pepper, Worcestershire sauce and onion. Cover the meat with this mixture and let marinate for at least 4 hours. Cut the meat into slices and roast in a pan or in the oven until completely dry. Remove from heat and with a meat tenderizer or mallet, mash until the fibers become loose and it can be shredded. Prepare a sauce by heating the oil and cooking the achiote until it colors the oil. Strain and discard the achiote seeds. In the same oil, saute the chopped tomatoes. Add the can of whole tomatoes and use a spoon to split them apart. Add the meat, oregano and salt and cook the meat in the sauce for 10 minutes. There should be some sauce left over.