Empanada
8 c. rice
1 cluster of garlic, crushed
2 Tbsp black pepper
3 tsp. salt or to taste
1 Tbsp. Salad oil
1 dozen fresh peppers, mashed or finely chopped
1 pkg. bacon
1 large onion
2 tsp. Ajinomoto (optional)
1 c. achote
5 c. water

Empanada Shell
15 lb. bag masa harina
1 1/2 cup salad oil
5 c. water
1 box cornstarch
1/2 bag achote
wax paper

1. Toast rice in oven until brown; grind finely with grinder.
2. Soak achote in water, rub a bit to get dark reddish-orange coloring.
3. Fry onions and bacon in salad oil on medium high heat for 2-5 minutes. Add achote water mixture, garlic, salt, peppers, black pepper (and optional Ajinomoto).
4. Add rice sparingly, while constantly stirring. When mixture begins to thicken, remove from heat and let cool. Note: Cream of wheat or cream of rice may be used instead of toasted rice but may produce a different taste.

Empanada Shell
5. Soak achote in water, rub a bit to get dark reddish-orange coloring.
6. Combine masa harina and cornstarch well, add salad oil. When thoroughly mixed, add achote water mixture for color. Continue to mix well.
7. Roll into golf ball size (or larger if you want the empanada bigger.) Flatten ball of dough with tortilla press (use wax paper to prevent sticking) or by hand. Do not use rolling pin.
8. Put 2 - 2 1/2 tablespoon filling per piece of dough. Close and pinch edges down to seal. Then fry in hot oil on stove.

Empanada do not have to be fried the same day they are made. Freeze remainder of uncooked empanadas. They last up to a week.

Yields approximately 130 empanadas.

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