Recipe courtesy of Pueblo Harvest Cafe at The Indian Pueblo Cultural Center
Recipe courtesy of Pueblo Harvest Cafe at The Indian Pueblo Cultural Center
Show:
Guy's Family Road Trip
Episode:
Wild West Canyons and Cookouts
Tewa Taco
Getting reviews...
- Level: Intermediate
- Total: 1 hr 45 min (includes resting time)
- Active: 45 min
- Yield: 6 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1499
- Total Fat
- 95 g
- Saturated Fat
- 46 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 82 g
- Cholesterol
- 287 mg
- Sodium
- 1624 mg
These tacos are a savory favorite at powwows and festivals across the country. They originated in the Southwest thanks to Native Americans' resourceful use of the ingredients on hand in the late 1800s. The secret is the rich, golden frybread that serves as the base for the toppings. Here's the recipe for Pueblo Harvest Cafe's classic interpretation, the award-winning Tewa Taco.
- Level: Intermediate
- Total: 1 hr 45 min (includes resting time)
- Active: 45 min
- Yield: 6 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1499
- Total Fat
- 95 g
- Saturated Fat
- 46 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 82 g
- Cholesterol
- 287 mg
- Sodium
- 1624 mg
Ingredients
Frybread:
Directions
- Saute the ground beef, stewed tomatoes and half of the onions in a skillet until the meat is cooked through.
- Layer the cooked beef mixture, lettuce, the remaining onions, diced tomatoes, chile sauce and cheese on the Frybread, evenly distributing them or determining your proportions to taste.
Frybread:
- Combine the flour, baking powder and salt in a stand mixer fitted with the dough hook. Add the lard and mix for 2 minutes on medium speed. Add 2 cups water and continue mixing until combined.
- Form the dough into 6 separate balls, then let them rest in a warm place for about 1 hour.
- Roll the dough flat or form them by hand into flat circles, 10 inches in diameter.
- Heat a pot of lard to its smoking point. One at a time, drop each piece of dough into the lard and fry for about 4 seconds per side, until golden brown, turning at least four times during cooking.
