Mix flour and salt; beat eggs, milk and oil. Add 1/2 of the egg mixture
and stir until lump free. Add remaining, mix until smooth. Grease 5 inch
fry pan; heat to sizzle. Pour in 1 tablespoon batter; tip pan to make
shell even and thin. Cook until golden. Turn and cook other side. Roll
shell as you remove from pan; set aside. Saute in 1 tablespoon oil for 10
minutes. Add 3/4 teaspoon salt, 1/2 cup chopped olives. Dissolve 1
bouillon cube in 1 cup boiling water; add 1/2 cup to above mixture. Blend 1
tablespoon paprika, 2 teaspoons chili powder and 3 tablespoons flour with
remaining 1/2 cup bouillon. Stir into meat mixture; cook until thick.
Unroll shells placing a tablespoon of filling in each; reroll. Put in a
greased glass dish. Brush with butter and sprinkle with minced onions and
grated cheese. Bake at 350 degrees for 25-30 minutes. You may thin
remaining meat mixture and use as a sauce over tamales.

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