Combine masa harina, annatto powder, and salt in a large mixing bowl.

Add the warm water slowly and knead the dough until it is smooth and easy to work with.

Cover and set aside for 30 minutes to rest.

Letting the dough rest is vital as it hydrates the masa harina, making the dough easier to handle.

On medium heat, add a little oil to a pan.

Sauté onions and garlic until translucent.

Add ground chicken, potatoes, and cook until the chicken is browned and the potatoes are tender.

Stir in green peas and cook for an additional 5 minutes. Set aside to cool.

A well-cooked filling is crucial for the perfect empanada, ensuring every bite is packed with flavor.

Make 12 equal balls out of the dough that has been raised.

Flatten each ball out into a thin circle on a floured surface.

Spoon the filling onto one half of each circle, leaving a margin at the edge.

Fold the dough over to enclose the filling and press the edges to seal.

Pressing the edges firmly prevents the filling from leaking during frying.

A deep fryer or large pan with oil should be heated to 350°F (175°C).

Fry the empanadas in batches, turning occasionally, until they are golden and crisp.

Drain on paper towels.

Frying at the right temperature is key to achieving that golden, crispy texture without absorbing too much oil.