For the pastry:

For the filling:


For the pastry:

In a large bowl, combine the shortening, cattle lard or fat and oil with a wooden spoon, slowly add the sifted flour and salt.

Sprinkle cold water as needed to create an homogeneous mixture. Knead the dough and roll it out onto a flat surface around 1 cm thick.

For the filling:

In a large frying pan, heat up the oil and sautée the onions, garlic and peppers until the onion is translucent.

Add the meat, cilantro, salt and pepper along with the achiote, hot pepper and the breadcrumbs. Stir well and cook until the mixture is fairly dry.

Let cool down before using.

Cut the pastry into circles of around 13 cm diameter. You can add the filling to one side, leaving a border to press the edges.

After filling, ress the edges helping yourself with a fork, punch some holes into the center with the fork.

Brush with melted butter and bake on a previously pre-heated oven at 200°C until golden brown.