Venezuelan turnovers

Begin by seasoning the ground beef generously with Adobo seasoning to infuse it with a robust layer of flavor. Heat the vegetable oil in a skillet over medium-high heat until shimmering. Add the seasoned meat and cook, stirring occasionally, until all traces of pink have disappeared, ensuring it is evenly browned. Next, stir in the finely chopped onion, green and red peppers, garlic powder, and capers. Pour in the tomato sauce and the Sazón seasoning, then reduce the heat to a gentle simmer. Allow the mixture to cook, stirring frequently, as the flavors meld and the liquid reduces until most of it evaporates; this should take about 20 minutes. Once done, remove from heat and let the filling cool completely. Prepare the dough using yellow masarepa, ensuring it is moist enough to hold together without sticking to your fingers. Take approximately half a cup of dough and roll it between your palms into a smooth ball. On a sheet of non-stick parchment paper, press the ball into a circle roughly 5 inches in diameter and a delicate 1/8 inch thick. Spoon a heaping tablespoon of the cooled meat filling onto one half of the dough circle. Carefully fold the dough over to create a semi-circle, using the parchment paper to assist with an even fold. For a neat and sealed edge, press the lip of an inverted bowl onto the semi-circle-shaped empanada, trimming any excess dough and ensuring the filling is securely enclosed. Repeat this process with the remaining dough and filling. In a large skillet, pour in about half an inch of vegetable oil and heat it over medium-high until hot but not smoking. Fry the empanadas in batches, turning them once or twice, until each is evenly coated in a light golden brown crust. Be careful not to overcrowd the pan or let the oil become too hot to maintain the perfect frying temperature. Once cooked, transfer the empanadas to a paper towel-lined plate to drain any excess oil. Serve warm for a crunchy, flavorful treat. Tip: If you don't have an inverted bowl to seal the edges, use a fork to gently press the edges together for a classic crimped look.