In a large mixing bowl, combine the cornmeal, warm water, and salt. Mix until a smooth dough forms. Cover and set aside for 10 minutes.

Heat a medium skillet over medium heat. Add ground beef and cook until browned and fully cooked, breaking it apart with a spatula.

Add the diced onion, garlic, and diced tomato to the skillet. Sauté for 3-4 minutes until the vegetables soften.

Season the filling with ground cumin, paprika, and black pepper. Stir in the cooked potatoes and mix well. Remove from heat and let the filling cool slightly.

Divide the cornmeal dough into small balls, about 2 inches in diameter. Flatten each ball into a thin disc using your hands or a tortilla press.

Place a spoonful of the meat and potato filling in the center of each disc. Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for extra security.

Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the empanadas in batches, cooking for 3-4 minutes per side or until golden and crispy. Remove and drain on paper towels.

Serve the empanadas warm with your favorite dipping sauce, such as aji or salsa.