In a large mixing bowl, combine the masa harina, warm water, achiote powder, salt, and vegetable oil. Knead the mixture thoroughly until it forms a smooth, pliable dough. If the dough feels dry, add water a tablespoon at a time until the consistency is right. Cover the bowl with a damp cloth to prevent the dough from drying out while preparing the filling.

Heat a tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute until fragrant. Incorporate the bell pepper, cooking for 2–3 minutes, until softened.

Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink, then drain any excess fat. Stir in the grated carrot, chopped green beans, cumin, paprika, salt, and pepper. Sauté for another 2–3 minutes to blend the flavours.

Mix in the tomato paste and water (or beef broth), stirring well to create a cohesive filling. Reduce the heat and simmer for 5 minutes until the mixture thickens slightly. Adjust seasoning if necessary. Let the filling cool to room temperature before proceeding.

Divide the masa dough into 12 equal portions and roll each into a ball. Flatten each ball between two sheets of plastic wrap or parchment paper using your hands or a tortilla press, forming a 4-inch circle.

Place a spoonful of the filling in the centre of each dough circle. Fold the dough over the filling to create a half moon shape, sealing the edges by pressing firmly with your fingers or a fork. Ensure the edges are tightly sealed to prevent leaking during frying.

In a deep skillet or heavy bottomed pot, heat vegetable oil to 350°F (175°C). Carefully lower the pastelitos into the oil, a few at a time, and fry for 3–4 minutes on each side, or until golden and crispy. Use a slotted spoon to transfer them to a paper towel lined plate to drain excess oil.

Serve the pastelitos warm, accompanied by curtido and salsa roja on the side. Garnish with fresh cilantro if desired. For an authentic touch, enjoy them with a refreshing Salvadoran horchata. Encourage guests to dip the turnovers in salsa roja for an enhanced flavour experience.