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In a large bowl add the flour, salt, and shortening. Mix the shortening in the flour with a dough blender or with your hands. Do this until you no longer feel big lumps in your mix. Add the water and mix.
Add the achiote oil and mix to evenly distribute the color. Knead the dough for 10 minutes
Cover the dough with plastic wrap and let it rest for 30 minutes.
Lightly flour a surface and roll the dough to ⅛th of an inch thick. Use a 6-inch round cutter or a small plate and cut out the empanadilla disks. Make a ball with the leftover dough and roll it again and cut. Repeat the process until you've done all the disks.
Place each disk on wax or parchment paper. Then wrap all the disks in plastic film and transfer them to an airtight container or a freezer bag.