Empanada Shell - cooking recipe

Ingredients

1 (5 lb.) bag masa harina
1 1/2 c. salad oil
5 c. water
1 box cornstarch
1/2 bag achote (2 oz.)

Preparation

Soak achote in water; rub a bit to get a darker reddish-orange color.
Combine masa harina and cornstarch in a bowl; mix well. Add salad oil.
Mix. Add achote water and mix again.
Roll out golf ball size pieces.
Flatten ball with tortilla press (use wax paper).
This can also be done by hand.
Do not use rolling pin. Place 2 to 3 tablespoons of filling in each piece of dough.
Close and pinch edges together so filling will not spill out.
Fry in hot oil and drain on paper towels.
Yields 24 shells.