Indian Taco Recipe

I don't usually do recipes on my blog, but because of the response to my altered recipe card, I will print out the long version with some yummy pictures..

Indian fry bread is the foundation of a popular dish called Indian Tacos. Originally known as Navajo Tacos, they have been adopted by other tribes. They are the universal modern powwow food and are also popular attractions at many fairs, festivals, and outdoor summer events...the perfect vender food....great Summer food.



Sioux Indian Taco

1 pound lean ground meat (beef, lamb, venison or pork)
1 cup diced onion
1 small can red Beans - optional
4 cooked Indian Fry Breads (see recipe below)
1 head iceberg lettuce, shredded
3 tomatoes, diced - 1 small onion diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced green chiles, drained or black olives
Sour cream or Ranch Dressing(optional)

In a large frying pan over medium-high heat, brown ground meat and onions until cooked, add beans; remove from heat.

Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. Top with sour cream, if desired, and either roll up or serve open-faced with a fork. Makes 4 servings.


Indian Fry Bread

1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.

Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.

Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving. (Great for dessert too, just add cinnamon & sugar!)