Crispy Beef Venezuelan Turnovers Recipe

Heat the olive oil in a skillet over medium heat. Sauté the chopped onion and bell pepper for 5 minutes until soft and translucent, then stir in the tomato paste and shredded beef, cooking for another 5 minutes until the mixture is fragrant and well-combined before setting aside to cool.

In a medium bowl, combine the warm water, salt, and sugar. Slowly pour in the precooked corn meal while mixing continuously with your hands to avoid lumps, then knead the dough for 2 to 3 minutes until it is smooth, soft, and no longer sticks to your fingers.

Divide the dough into 8 equal-sized balls, keeping them covered with a damp paper towel to prevent drying. Lay a sheet of plastic wrap on a clean work surface and lightly grease it with a drop of oil.

Place one dough ball on the plastic wrap, fold the wrap over it, and press down using a heavy plate or flat-bottomed bowl to flatten the dough into an even circle about 1/4-inch thick before peeling back the top layer of plastic wrap.

Place 2 tablespoons of the cooled beef filling in the center of the dough circle. Use the plastic wrap underneath to fold the dough in half over the filling, creating a half-moon shape, then press the edges firmly and trim into a neat crescent using the rim of a bowl.

Heat 2 inches of vegetable oil in a deep skillet to 375 degrees Fahrenheit. Carefully slide the turnovers into the hot oil in batches, frying for 4 to 5 minutes per side until they are crispy and golden brown all over.

Remove the turnovers with a slotted spoon and drain them on paper towels. Serve them immediately while hot with your favorite garlic mayo or salsa.