Latin Style Fried Angles Ampanada

Overview

The authentic Latin taste can be deeply felt in this delicacy. The salsadegallo and the fried horns are a perfect match.

Boil the beef in water for three hours, take it out and shred it, and set aside. Boil half each red pepper and onion with the shredded beef, add water, ADOBO and cumin powder, cook until the onion and red pepper are soft
Dice the tomatoes, cut the red peppers into small dices, and cut the onions into small dices so that you can’t taste the onion when eating. Chop the coriander and add a little salt so that you can’t taste the salty taste. Mix all these ingredients together and mix well to make a salad that can be eaten together.
Add corn flour to cold water and some salt and knead it into a dough. Take enough for each piece and place it on one side of the plastic wrap, not in the middle. Cover the plastic wrap with the dough and flatten it.
Open the plastic wrap, put the beef filling you just cooked in the middle of the cake, cover it with plastic wrap to form a half-moon shape, and wrap it with this plastic wrap to keep it moist, because the corn flour is easy to dry and crack before frying.
After the corn horns are done, you can start frying them. Once they are opened, put them in and put them in with one side slightly browned. When they become slightly hard, you can flip the other side. If both sides are slightly browned and slightly hard, you can pick them up and drip with oil, and serve.