EMPANADA

I will be making empanada for a co-worker birthday party on Tuesday. Making empanada is very simple and once you get the hand of making it you won't be needing any measuring cups or spoons. Before I left the islands I wanted to buy empanadas and freeze them I never got that chance. I made my own empanada shell and the first ones broke into pieces once I dropped them in hot oil now I am getting better and I am ready to share my recipe

Empanada-shell

• 1 5 pound bag masa harina
• 1 1/2 c. salad oil
• 5 cups water
• 1 box corn starch
  
• achote seeds est. 2 oz more or less more for darker shell
• waxed paper (cut into pieces sized for your shell you need to give room for expansion)

Steps

1. Soak achote seeds in water and rub to get a darker color strain and set aside
   
2. Combine dry ingredients (corn starch/masa harina)
3. Add achote water to dry ingredients
4. Add oil
5. Mix again
   
6. Roll out small ball size pieces
7. Use wax paper place a small ball in between. Press between a tortilla press roll out evenly with a rolling pin
   

Set aside. You could refrigerate any leftover or cover with damp cloth.

Empanada filling

• 1 box of cream of rice (you can find this in the cereal isle)
  
• 1/4 t. hot pepper (local hot pepper works best)
• 1/2 onion chopped
• 4 slices bacon (thinly sliced)
• 1/4 c. achote seeds
• 3 c. chicken broth
• 1 c. water
• salt & pepper to taste
• 1 T. oil

*you can add the following to the filling to suite your taste - this is optional

• crab meat
• tuna
• shredded meat of choice
• shrimp
• green onion
• garlic
  

Toast cream of rice in a hot frying pan until turns golden brown. Set aside. Saute bacon in oil & onion. Add achote seeds with water until the water changes to red color strain bring to a slow boil. Add chicken stock. Add toasted rice slowly to water and stir until you get the consistency of oatmeal. Use more or less water. Once thickened remove from heat and set aside to cool.

1. Take your flatten tortilla
   
2. Add 2-3 T. of filling into center of tortilla
3. Close and pinch edges together
4. Fry in hot oil approx. 2 min. on each side
5. Drain & enjoy
6. You can freeze any unused empanada