Put the flour in a bowl with butter ¾, breaking with the hands until the butter is mixed with flour.
Add the remaining butter to bake with annatto.
Add flour, sugar and salt.
Quantities.
Add the annatto in warm water and knead until smooth and divide into 50 g servings.
Shaping round buns.
Leave covered with plastic wrap or plastic in the refrigerator or a cool place overnight.
To prepare the stuffing: Boil the potatoes until they are soft.
Fry onion in butter until soft.
Add some hot broth and season to taste, but not too salty.
Add the sugar, when a whole again, add the mince and fry.
If too dry is added more broth.
Boil eggs hard.
Peel and grate potatoes, adding to the drowned and mix well, Allow to cool and cool at night.
Forming a Salteña: Step 1: Peel and slice the eggs. Roll the balls round and in the center to one or two tablespoons jigote, a slice of boiled egg instead, Moisten the edges together with the fingers of the masses and the Repulgue, paint with egg yolk and bake until browned make in preheated oven at 180 º C.