1. Boil the beef for three hours, take it out, shred it, and set aside. Half of red pepper and onion, cook with shredded beef, add water, ADOBO and cumin powder, cook until the onion and red pepper are soft
2. Dice tomatoes, red peppers, and onions. It’s suitable if you don’t taste the taste of onions. Chop coriander and add a little salt. It’s better if you don’t taste the saltiness. Mix all these ingredients together. Even, it becomes this salad to be eaten together.
3. Add corn flour, cold water, and some salt to knead the dough. Make one portion and place it on the side above the cling paper. Don’t put it in the middle. Cover the cling paper and squash the dough.
4. Open the cling paper, put the beef filling just cooked in the middle of the pie, cover it with cling paper to form a half moon shape, and wrap it with this cling paper to keep it moisturized, because the corn flour is easy to dry and crack and wait for it to be fried.
5. After the corn wedges are done, they can start to fry. Once the corn horns are opened and put in, one side is slightly yellow, and the other side is slightly hardened. When both sides are slightly yellow and hard, you can scoop up and drip the oil and serve.
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