• In a large bowl, add flour, achiote powder, sazon and salt. Mix well.
• Add shortening to flour. Using a fork or pastry cutter, break shortening into flour well.

  Note: If using achiote oil, stir in when you add the shortening and break into flour well.
• Make a well in the center of flour and add the water and vinegar.
• Stir well with a fork until a crumbly dough starts to form.
• Knead dough with your hands for a minute and form a large ball.
• Pull a "baseball" sized piece of dough off of dough and form into a ball in your hands.

  (I like to work in small batches when rolling my dough but you can choose to roll it all at once if you like)
• Add a little bit of flour to a clean surface and a little more on your rolling pin as well.

  Using a rolling pin, roll dough to about an ⅛ of an inch.

Form Empanadilla Discs

• You can use several methods to form discs.

  Use a cookie cutter to make mini empanadilla discs.

  Use a bowl and press down on dough to form disc.

  Use the lid to your blender to press down on dough and form disc.

  Use a bowl and with a knife, cut around bowl.
• Once you have made your first few discs, repeat procedure with the rest of the dough.
• As you are making empanadillas, place discs in between parchment sheets or wax paper. (I cut my parchment/wax paper into 7 x 7 inches)