Ingredients

Instructions

1. 1

   In a large bowl, combine the warm water, salt, sugar, and 1 tablespoon of vegetable oil.

2. 2

   Gradually sprinkle in the precooked cornmeal while mixing with your hand to prevent lumps from forming.

3. 3

   Knead the mixture for 2 to 3 minutes until the dough is smooth, soft, and does not stick to your hands. Let it rest for 5 minutes.

4. 4

   While the dough rests, mix the shredded beef with the chopped onion and red bell pepper in a bowl.

5. 5

   Divide the dough into 8 equal-sized balls.

6. 6

   Place a sheet of plastic wrap on a flat surface or cutting board.

7. 7

   Place one dough ball in the center of the plastic and flatten it into a thin circle (about 1/4 inch thick) using your palm or a flat-bottomed plate.

8. 8

   Spoon a portion of the beef mixture and a sprinkle of Gouda cheese into the center of the circle, leaving space at the edges.

9. 9

   Using the plastic sheet to assist, fold the dough over the filling to create a half-moon shape.

10. 10

    Seal the edges firmly by pressing down with your fingers or using the rim of a bowl to cut off excess dough for a clean edge.

11. 11

    Heat about 2 inches of vegetable oil in a deep pan or pot to 350°F (175°C).

12. 12

    Carefully place the empanadas into the hot oil, frying in batches to avoid overcrowding.

13. 13

    Fry for 3 to 4 minutes per side until the crust is golden brown and crispy.

14. 14

    Remove from the oil and drain on a plate lined with paper towels before serving.