Indian Taco with Fry Bread |
| Name: |
sonja lloyd |
| Base: |
Carlisle Barracks |
| Recipe: |
Indian tacos are a combination of beans or ground beef, chopped lettuce, sliced tomato, shredded Cheddar cheese, and optional green chile atop plate-sized rounds of crispy Indian fry bread. No plates or silverware are need, as you just fill the fry bread with your desired filling, roll it up, and eat.
Fry Bread
2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup instant nonfat dry milk
1/4 teaspoon salt
Warm water
Vegetable Oil
Honey or powdered sugar
In a large bowl, combine flour, baking powder, dry milk, and salt. slowly add enough warm water to form a workable dough (start by adding 1 cups of water, then more if needed); knead until smooth but still slightly sticky. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes or up to 2 hours. After resting, divide dough into 4 equal pieces.
On a lightly floured surface, roll each piece of dough into a small ball and pat into a flat circle about 8 inches in diameter and 1/4 inch thick (it will puff up a lot); cut a steam vent i the middle of each circle of dough.
In a large, deep frying pan, heat 1 to 2 inches of vegetable oil (enough oil to flat the dough) to 357 degrees F. Fry the dough pieces, one at a time and turning once, for 2 minutes on each side or until golden brown (the bread will puff slightly and become crisp and brown). Remove from hot oil and drain on paper towels. Keep warm until ready to serve.
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