In a skillet add separate the meat with a spatula.
Add Adobo, Achiote, Coconut Aminos, Onions, Potato, green onions, sofrito, tomato paste, and capers.
Cook for 15-20 mins in Medium heat. Set aside.
Making the Empanadillas (Empanadas)
Place about 2 tbsp of filling in the middle of the Disc.
Fold and press with fingers. Close it with a fork (like in the picture) by pressing and making a ruffle. Do this on both sides.
Repeat with the rest of the discs.
To Store: Cut a piece of parchment paper in a spare. Place a piece of parchment paper in between the empanadas and put them in a bowl with lid or large zip lock back. Store in the freezer up to 3 months.
Frying the Empanadillas:
In a caldero or skilled place enough oil for frying. Heat in medium high.
Place empanadas in the hot oil. Don't overcrowd the pan. I usually fry 3 at a time.
Flip when one side is golden brown.
Remove and drain in a plate lined with paper towel.
Keyword beef empadanas, empanadillas, empanadillas de carne, puero rcan sazon, puerto rican adobo, puerto rican empanadillas