Native American Fry Tacos
Equipment
- large bowl
- Fork
- Liquid Measuring Cup
- Large skillet
- Tongs
- Plate
- Paper towels
- measuring cups and spoons
- Knife
- Cutting board
- strainer
- Wooden spoon
Ingredients
Fry Bread
- 2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 cup water warm
- 3 cups olive oil
Filling
- 1 tbsp olive oil
- 1 onion diced
- 1 pound ground beef or chicken
- 4 tsp chili powder
- 3 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 can red kidney beans
- 1 can diced tomatoes
- 1/2 can diced green chiles mild
Instructions
Fry Bread
- In a large bowl, mix the flour, baking powder and salt with the warm water. Using a fork, mix until it is a soft dough.
- Spread flour on a counter space, knead the dough into a ball and allow it to rest for 10 minutes, covered with a dish towel
- Divide the dough equally into 8 pieces. Roll into a ball then using your rolling pin, roll out into 6 inch disks
- In a large skillet, over medium heat, warm up the olive oil. Make sure its heated to 350-360.
- Fry the disks until they are golden, Carefully flip using tongs. Best to do 2-3 at a time.Set on a plate with paper towel in between each one
Filling
- Heat up the olive oil in a large skillet over a medium to high heat. Add your diced onions. Cook for 3 minutes.
- Add your beef or cut up chicken. Brown the beef or begin colong the chicken, Make sure your moving it around to get all sides.
- Add the chili powder, cumin, salt, pepper, paprika, and garlic powder and mix well.
- Drain and rinse the red kidney beans and add it to the mixture with the tomatoes. Let to cook on a low heat for 10 minutes
- Serve on the fry bread with your favorite taco toppings