Indian Tacos

All of the family was down yesterday for Sunday dinner.  I had been promising them Indian tacos since October and I final came through on my promise.  They were delicious and we all decided we had to have these more often.  It has been years since I made these.


The dough is easy and it cooks in a flash.  I have an easy chili recipe that I'll post.  Then it's just chopped ice berg lettuce, chopped purple onion, diced tomatoes, and shredded cheddar cheese.  Other toppers I chose to use were sliced jalapenos and salsa.  You could also use sour cream if you liked.

Just a tid bit of information, there is a National Indian Taco Championship festival held in Pawhuska, Oklahoma on the first Saturday of October every year.  It would be fun to go and eat your way through that one.  :)

Also, this dough is wonderful as a sweet treat; drizzled with honey, dusted with powdered sugar, or sprinkled with blended cinnamon and sugar.  

Chili
2 pounds hamburger
1 package Williams Chili Seasoning
1 large can tomato juice
1 can (15 oz.) diced tomatoes
2 cans (15 oz.) pinto beans,

Place hamburger in Dutch oven and season with salt, pepper and garlic powder to taste. Fry hamburger until browned and drain off all grease. Then pour seasoning packet over hamburger and stir until thoroughly coated.  Now add diced tomatoes, pinto beans (do not drain) and tomato juice.  Stir thoroughly and bring to a boil.  Lower heat and simmer for about 20 to 30 minutes without a lid. I have a chili recipe that is a lot of work but this makes a wonderful chili and is a lot less work.

Fry Bread
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 tablespoon powdered milk
1 tablespoon butter
11/2 cups warm water

Whisk together flour, baking powder, salt, sugar and milk in a large mixing bowl and then cut in butter. Don't pour in all the water at once, mix in a little at a time until the dough is soft and pulls away from the bowl. Cover with plastic wrap and keep in frig until ready to use and this dough will keep in the frig for several days.

In a heavy skillet (preferably) cast iron heat oil to 375 degrees.

Roll out dough in 6 (1/4 to 3/8 inch thick) rounds.  Slide into hot oil. Puncture once or twice.  Fry until golden brown.  Fry on both sides and then drain on paper towels.

It is best to get your dough all rolled out and ready to go into the hot grease.  I was rolling out as one was cooking and that is not the best way to do it.  Your grease really gets hot and you want to be on top of it.