Beef Recipe

Make the dough

In a mixing bowl combine 1.5 cups cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 3/4 tsp salt and 1 tsp sugar. Whisk to blend dry ingredients evenly.

Add 3 tablespoons warm water, 1/2 cup warm milk and 2 tablespoons melted butter. Stir with a spoon until a shaggy dough forms, then use your hands to bring it together. If dough is too dry, add up to 1 tablespoon more warm water; if too wet, dust with a little extra flour (up to 1 tbsp).

Knead the dough gently in the bowl or on a lightly floured surface for 1–2 minutes until smooth and cohesive. Cover with a clean towel or plastic wrap and let rest 15 minutes to hydrate the cornmeal and relax the dough.

After resting, divide dough into 8 equal pieces (for 8 pockets). Roll each piece into a ball and then flatten with a rolling pin or palm into a 4–5 inch disc about 1/8–1/4 inch thick. Keep discs covered while you prepare filling to prevent drying.

Fry the pockets

Pour 2 cups neutral oil into a heavy skillet or deep pan to a depth of about 1/2–3/4 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of dough sizzles and browns in 20–30 seconds. Working with 2–3 pockets at a time, place a filled/closed pocket seam-side down into the hot oil and fry, turning once, until golden brown on both sides (about 2–3 minutes per side). Remove to a wire rack or paper towel–lined plate to drain. Keep fried pockets warm in a low oven (200°F / 95°C) while finishing others.

Cook the filling

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 2–3 minutes until translucent. Add 2 minced garlic cloves and sauté 30 seconds until fragrant.

Add 1 pound ground beef (or finely diced beef) and increase heat to medium-high. Break the meat up with a spatula and cook until browned with no pink remaining, about 6–8 minutes.

Stir in 1/4 cup diced green bell pepper and 1/2 cup diced tomato. Cook 2 minutes until vegetables begin to soften.

Add 1 tablespoon tomato paste, 1/4 cup beef broth (or water), 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon hot sauce or a pinch of cayenne (optional), 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine, reduce heat to medium-low and simmer 3–4 minutes until flavors meld and mixture has a moist but not soupy consistency. If mixture is too wet, simmer a little longer; if too dry, add a splash more broth.

Taste and adjust seasoning. Remove from heat and stir in 2 tablespoons chopped cilantro or parsley. Let filling cool 5–7 minutes before assembling pockets so it does not steam the dough open.

Spoon about 2–3 tablespoons of cooled beef filling into the center of each cornmeal disc, leaving a 1/2 inch border. Do not overfill to avoid bursting in the oil.

Brush the edge of each disc lightly with a little water (use fingertips). Fold the disc over the filling to form a half-moon and press edges firmly to seal. Crimp the edge with a fork or fold and pleat the dough to ensure a tight seal.

Fry pockets as directed in the Dough section: heat oil to 350°F (175°C) and fry seam-side down first, turning once, until golden brown on both sides (about 2–3 minutes per side). Work in batches to avoid crowding. Drain on paper towels or a rack.

Serve hot with lime wedges and salsa or hot sauce on the side.