To make the sofrito base (an aromatic blend of vegetables), heat a large skillet over medium-high heat and add vegetable oil.

Add bell peppers, onion, garlic and salt. Cook and stir for about 10 minutes until golden.

To complete the picadillo filling (Latin American hash), add the ground beef to the pan with the sofrito. Let the beef turn slightly brown, pushing down with your spatula or fork to make sure it cooks evenly. Cook for about 10 minutes.

Add the tomato sauce, prepared seasoning, olives, capers and raisins, and stir.

Add cumin, salt and pepper, and stir.

Add cooking wine; stir and lower heat. Let simmer for 15-20 minutes. Once the picadillo is done, let cool for a few minutes and lay out empanada wrappers.

Scoop about 1 tablespoon picadillo mix and place it in the middle of one empanada wrapper. Fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with fork.

Fill a saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot (350°F on deep-fry thermometer). Cook empanadas in batches for approximately 3-5 minutes (or until golden brown) on each side. If needed, flip once to have both sides cook to golden brown. Transfer to paper towels to drain and serve hot.