Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For the Dough:
  1              pound  -- 6 ounces fresh masa
                        or equivalent made with masa harina
  6        Tablespoons  vegetable oil
  1         Tablespoon  annatto seeds
  1         Tablespoon  prepared annatto seeds
     1/2           Cup  flour
                        salt to taste
  3               Cups  vegetable oil
                        For the Stuffing:
     1/2           Cup  olive oil
  1                     white onion -- grated
  4             Cloves  garlic -- pureed
                        or put through a press
  2                     tomatoes -- roasted and pureed
  2               Cups  shrimp -- cooked and chopped
  2                     chiles jalapenos -- finely chopped
  1           Teaspoon  prepared annatto seeds
  1           Teaspoon  freshly ground allspice
  1           Teaspoon  oregano -- dried and crushed
                        salt to taste

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

Nutritional Information:

8309 Calories (kcal); 854g Total Fat; (91% calories from fat); 106g Protein; 79g Carbohydrate; 719mg Cholesterol; 731mg Sodium