Recipe courtesy of Pueblo Harvest Cafe at The Indian Pueblo Cultural Center
Tewa Taco
- Level: Intermediate
- Yield: 6 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1499
- Total Fat
- 95
- Saturated Fat
- 46
- Carbohydrates
- 76
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 82
- Cholesterol
- 287
- Sodium
- 1624
- Total: 1 hr 45 min (includes resting time)
- Active: 45 min
Ingredients
3 pounds ground beef
3 cups stewed tomatoes
2 yellow onions, diced
3 cups shredded romaine lettuce
1 1/2 cups diced tomatoes
Red and/or green chile sauce
6 cups finely shredded Cheddar or Jack cheese
Frybread, for serving, recipe follows
Frybread:
4 cups finely-milled flour (Blue Bird brand is ideal)
1 tablespoon baking powder
1 tablespoon kosher salt
1/4 cup lard, plus more for deep-frying
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.