Empanada Shell

Directions

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.