Venezuelan Empanadas

Ingredients

• 1 1/2 pounds beef blade roast, cut into 4 pieces, trimmed
• 4 bay leaves
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced
• 1/4 green bell pepper, diced
• 2 cloves garlic, minced
• 1 shallot, diced
• 1 scallion, chopped
• 2 teaspoons paprika
• 2 teaspoons sazon completa (Spanish seasoning blend, found in the spice aisle)
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• Freshly ground pepper
• 3 tablespoons sugar
• 1 1/2 tablespoons vegetable oil, plus more for greasing and frying
• 1 1/2 tablespoons unsalted butter
• 1 tablespoon salt
• 3 1/2 cups precooked cornmeal (such as P.A.N. brand)
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 1/4 cups cilantro (leaves and stems)
• 1/2 cup extra-virgin olive oil
• 1 medium avocado, halved, seeded and peeled
• 1/4 green bell pepper, chopped
• 1 scallion, chopped
• 4 teaspoons white vinegar
• 1 clove garlic, crushed
• Kosher salt and freshly ground pepper

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