• In a medium bowl, mix beef with all spices and season with salt and pepper.
  ½ pound 90/10 ground beef, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon chili powder, 1 teaspoon oregano, ½ teaspoon garlic powder, Salt and pepper
• Heat a non-stick skillet on medium-high heat with oil. Cook onion for 10 seconds. Break beef with your fingers and cook in the skillet until cooked through. Stir from time to time.
  1 tablespoon extra virgin olive oil, 1 tablespoon onion
• Now add cilantro/parsley and corn. Stir and remove from heat. Set aside.
  2 tablespoons fresh cilantro or parsley, 3 tablespoons corn kernels

To prepare dough:

• In a mixing bowl, add flour, baking powder, salt and water. Work the dough with your hands. Knead for 5 minutes and form a round ball. Transfer dough on a floured working surface, flour the rolling pin as well. Roll dough to ¼ inch thick and use a 3.14 inch cookie cutter to cut out the rounds. Re-roll scraps to make more rounds until no more dough is left.
  1 ¾ cup + 2 tablespoons all-purpose flour, 1 teaspoon baking powder, Kosher salt, ¾ cup lukewarm water
• Put ¾ - 1 tablespoon filling in the center and lightly moisture the edge with water. Be careful not to put too much water or you will have difficulties working the empanadas. Fold with your fingers and use a fork to crimp edges together. Repeat until no filling is left.
• Heat oil in a large deep pan to fry empanadas. Fry on both sides until golden brown, place on kitchen paper to remove excess of oil.
  Oil
• Serve immediately with guacamole or any of your favorite dips/sauces. Enjoy!