Ingredients
Tewa Taco:
- 1 1/2 pounds ground beef
- 6 round fry bread pieces, recipe follows
- 1/2 pound Cheddar cheese, grated
- 1 head lettuce, shredded
- 3 tomatoes, chopped
- 1 onion, chopped
- Salsa, optional
- Green chile, optional
Directions
Brown the ground beef in a saute pan. Divide equally onto 6 fry bread rounds. Top with cheese, lettuce, tomatoes, and onions. Great served with salsa and green chile!
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
For the fry bread:
- 2 cups unsifted all-purpose flour
- 1/2 cup dry milk solids
- 2 teaspoons double-acting baking powder
- 1/2 teaspoon salt
- 2 tablespoons lard, cut into 1/2-inch bits, plus 1 pound lard, for deep frying
Combine the flour, dry milk solids, baking powder and salt, and sift them into a deep bowl. Add the lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal. Pour in the water and toss the ingredients together until the dough can be gathered into a ball. Drape the bowl with a kitchen towel and then let the dough sit at room temperature for about 2 hours. After sitting, tear the dough into 6 equal pieces. Then, on a lightly floured surface, roll each dough ball into a circle about 4 inches in diameter and 1/4-inch thick. With a small knife, cut 2 (4 to 5-inch) long parallel slits completely through the dough, down the center of each rolled piece, spacing the slits about 1-inch apart. In a heavy, 10-inch cast iron skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking. The melted fat should be about 1-inch deep, add more lard if necessary. Fry the rolled dough, 1 at a time, for about 2 minutes on each side, turning them once with tongs. The bread will puff slightly and become crisp and brown. Drain the Navajo fry bread on paper towels and serve warm.
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By redwoodacorn_12...
Williams, 43
on November 16, 2009
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If you check around on this site, there are a couple more fry bread recipes that I've seen. I have to agree, don't over-complicate this. Flour, baking powder, salt, water, that is all that is necessary for fry bread. Can deep-fry in lard or oil, but many prefer the lard. Some people add a little sugar, or use a can of evaporated milk, or even powdered milk... different versions can all be very good. Don't overwork the dough, or it will be tough! And be sure your oil is hot! One thing about the Indian taco recipe that seems to be missing, is using refried beans directly on the frybread, then adding the browned hamburger, and then lettuce, tomatoes, onions, grated cheese, salsa, or any combination of your choice. This is regular fare at any Native American event, at least here on the West Coast. Probably not so good for you, what with the deep-frying and all, but OH-SO-GOOD!
By cspelts_2133484
wrightsville be...
on March 22, 2009
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flour,baking powder,salt,water.. no measuring.. mix to doughy consistensy.. finger knead into a round disk till a hole forms in center and fry!! some people might add a little sugar.. but thats it.. I am from sw Oklahoma and Indian tacos are at all festivals, fairs, sporting events etc.. this recipe doesnt even season the meat.. chili powder in the meat is a must!! I like to salt/pepper and add CHILI powder to my meat.. then I also add ranch style beans to it after draining.. top with onion, lettuce, tomatoes(or salsa and sour cream.. this is Kiowa/Comanche style Indian Tacos.. (I do sometimes slather guacamole on the fry bread base but the fry bread doesnt need lard!!
By m_wanatee2000_1...
Tama, IA
on January 01, 2009
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The frybread we use as meskwaki's is made from salt baking powder and warm water. we don't use yeast or sugar or dry milk powder. We Fry it in Lard but we also make slits in the raw dough prior to fryingso it will cook evenly on the inside as the outside. We also use cast iron skillet over an open fire with iron grill, There are precise measurements for our frybread
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