Empanada Shell

1. 1

   Soak achote in water; rub a bit to get a darker reddish-orange color.

2. 2

   Combine masa harina and cornstarch in a bowl; mix well. Add salad oil.

3. 3

   Mix. Add achote water and mix again.

4. 4

   Roll out golf ball size pieces.

5. 5

   Flatten ball with tortilla press (use wax paper).

6. 6

   This can also be done by hand.

7. 7

   Do not use rolling pin. Place 2 to 3 tablespoons of filling in each piece of dough.

8. 8

   Close and pinch edges together so filling will not spill out.

9. 9

   Fry in hot oil and drain on paper towels.

10. 10

    Yields 24 shells.

No additional tips available.