Cut beef into small 2 inch cubes. Cook over medium heat with 2 cups of water, onion and garlic cloves for 1 ½ hours or until tender.

While beef is cooking, place all chile peppers and tomatoes in a sauce pan with enough water to almost submerge (3 cups). Cook for 20 minutes over medium heat until softened.

Remove peppers and tomatoes from sauce pan and place in a blender with garlic, cumin blend, salt and 1 cup of the water the peppers and tomatoes were cooked in. Blend until smooth.

Finally strain sauce through a strainer to remove extra pepper skin and seeds. Press down with a spoon to get as much sauce as possible (could even add a little water through strainer to make it easier).

Add sauce to the beef (can reserve a little to use for dipping once the empanadas are done). Once beef is cooked, shred beef with a fork if needed so its not in chunks.

Mix corn flour, warm water and salt (optional) together in a bowl. Knead dough until smooth. Divide dough into 6 to 12 balls depending how big you want your empanadas to be. (form balls in between both hands).

Cover with a damp cloth or paper towels so the dough doesn't dry while you start to make the empanadas.

Take the Ziploc bag and open sides (with scissors or just pull apart with hands) so that you have two flaps.

Now place one ball in between the 2 pieces of plastic (could also use wax paper) and with a heavy pot, press down to form a round disc.

Remove top wrap and spoon 1 ½ to 2 tablespoons of the beef mixture to the center of it. Make sure to leave enough space to be able to seal the empanada. Fold over plastic to form a half moon. Press down on the edges.

Remove empanada from plastic and set empanada aside on a tray. Cover with a damp cloth or paper towel. Repeat process with the other balls.

Add oil to a skillet and heat until hot. Fry empanadas until golden brown on both sides. (About 2 minutes on each side).

Drain on paper towels. Serve warm with any hot sauce of your liking or serve with the optional sauces. Enjoy!!