2 1/2lbroast beefcooked and shredded (I cook mine the day before using my Crock Pot Roast Recipe)
red enchilada sauce
vegetable oilfor frying
Dough: Mix all ingredients together with a wooden spoon until mixed well and a little sticky. Pinch away a golf ball size piece of dough and roll into a ball. Set onto a plate and cover with seran wrap for 4-6 hours (we usually make ours in the morning to be ready for dinner)
Coat meat with red enchilada sauce and add a small can of diced olives (however much you like). Set aside.
Roll out dough ball on a floured surface to about a 5-6 inch round.
When dough is rolled out put about ¼ cup of roast beef mixture on one side of the disk. Fold the other half over and pinch around the entire edge.
Deep fry in ½" oil on medium heat on both sides until golden brown.
Let set on a paper towel lined paper plate. Serve warm.