Start by prepping the piloncillo and other fillings. Unwrap the piloncillo and grate it to break it into little chunks.
Mix it with the flour and set aside. In a large bowl, cream the vegetable shortening or margarine with an electric mixer on medium to low speed or by hand.
When it starts to get soft, add the sugar and salt and continue mixing for about a minute. Add the flour and mix until the mixture resembles coarse crumbs.
Add the beer to the mixture while continuously kneading the dough until it becomes smooth and elastic. Transfer the dough onto a clean surface and knead it gently.
Place the dough ball between two pieces of plastic in a tortilla press. Then gently press the dough ball until it forms a 4-6 inch disk. Repeat until all balls are pressed.
Spoon the prepared piloncillo or your preferred filling into the center of the dough circle. Add the top dough to cover the filling. Bake for 20-25 minutes.
These sweet, flaky and tasty pastries can be served anytime and anywhere, thanks to their convenient portability. The aroma of piloncillo is irresistible!