Preparation:
Prepare the dough. Put masa in a large bowl. Set aside.
Heat vegetable oil in a skillet, and add annatto seeds. Cook until seeds are soft and almost dissolved. Remove seeds from oil, and add prepared annatto seeds, mixing until a smooth past is formed. Add seeds to the masa with flour, a little water, and salt. Knead masa until smooth.
Set aside.
Prepare the stuffing. Heat oil in a saucepan. Add onion and garlic. Saute until translucent.
Add tomato puree, shrimp and chilies.
Season with prepared annatto seeds, allspice, oregano, and salt. Cook until the moisture has evaporated from the mixture. Cool slightly.
Using a tortilla press, make tortillas 21/2 to 3 inches in diameter from the masa.
Spoon stuffing onto tortillas and fold tortillas in half, sealing edges to form empanadas. Cover with plastic wrap.
Refrigerate until serving time.
To serve, fry the empanadas in hot oil until golden. Drain on paper towels and serve immediately. Serve with guacamole or cold tomato sauce.
Makes about 20 empanadas |
