EMPANTALONAO DE MORROCOY

tortoise or morrocoy 1 pound of flour of corn 2 onions ½ spoonful of cumin salt to the pleasure, onoto or color 5 spoonfuls of shortening or oil PREPARATION Te tortoise or morrocoy, are quartered or it removes the shell, the preys are taken out, it peels them in hot water, then he/she washes it; it chops the preys and it mounts them to cook, salt is added to the pleasure. When it is cooked that are soft the preys, the sack and the guise separated, he/she adds him the onion, the color, the oil and the cumin; it revolves the preys with that dressing; then he/she prepares the mass of flour like it stops round maize loaf, it kneads it, he/she adds him salt to the pleasure, it extends a layer of flour, and inside of it tosses a prey and it wraps it in the flour; it tosses it to fritar and it wraps prey and it wraps it in the flour; it tosses it to fritar and it wraps all the preys and the fried one until they are clever to eat.