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Latin American

Slide 2 of 31

Mini Panamanian Beef Empanadas

At Panamonte Inn & Spa, chef Charlie Collins teaches students how to make perfectly flaky empanada dough. For fillings, he uses local ingredients like beef jerk (dried, preseasoned meat) and culantro (a long-leafed herb with a pungent flavor); ground beef and cilantro are fine substitutes.

slideshow  More Tasty Fried Foods

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