INDIAN TACOS

My mom fixed one of my favorite meals for my birthday party.  Actually, it's just about everyone's favorite.  Emily even requested Indian Tacos last month on the Fourth of July, but we stuck with good old hamburgers and hot dogs that day. While on a mission trip in New Mexico years ago, my mom received this recipe from a Creek Indian lady, so she learned from a pro!

Here's the recipe for the Fry Bread:

Indian Taco Fry Bread

4 cups flour

1 Tablespoon baking powder (fresh!)

1 teaspoon salt

2 teaspoons sugar

1 Tablespoon shortening-cut in

2 Tablespoons milk

Mix all ingredients in a large bowl.  Add 1 cup warm water (more or less) until dough is soft-not sticky.  Knead on lightly floured surface until smooth.  Try not to add too much flour as that will make the bread tough.  Let dough rest for at least 15 minutes (Mom just turns her bowl upside down and covers the dough with it while it's resting.).

 

While dough is resting, begin heating oil in a large pan.  You could use a dutch oven but we like using a big cast iron skillet.  There needs to be about an inch or a little more of oil in the pan. 

Break off small pieces (maybe the size of a small lemon) and roll out very thin on a lightly floured surface.  The thinner your roll the dough, the lighter it will be and the more it will puff up.  Carefully place rolled piece of dough in the hot oil.  The oil should be hot enough that it immediately and continually bubbles around the bread.

After a few seconds the bread should be browning on the bottom side.  It should also be puffing up with all kinds of air bubbles.  When it is the color you desire, flip it over with tongs and brown the other side.  The longer you cook it, the crispier it will be.  We usually do a mixture of some that are softer and some that are more crispy.

Continue breaking off bits of dough, rolling out, and frying until all of the dough is used.  This really works best if you have a helper...someone to be rolling and someone to be frying/turning the pieces.  Line a baking sheet or pan with paper towels and keep the cooked pieces in a warm oven until all are finished cooking and you are ready to serve.

Top with your favorite taco chili meat and whatever else you desire: cheese, lettuce, tomato, onion, olives, salsa, ranch beans, and sour cream.

 

This recipe yields about a dozen pieces of fry bread.  We usually make a recipe and a half,  because you're going to want extra bread so you can dip it in honey for dessert! 

This dish involves a bit of prep work on the front end, but it's nice to have an all-in-one dinner and dessert.

I hope you try it sometime.  You might discover a new favorite...and save yourself a small fortune when the Fair comes to town!

Linking up with
The Shabby Nest

Home Stories A to Z
Mangia Mondays at Shine Your Light