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INDIAN TACOS RECIPE

My good friend Alanna recently visited North Carolina and treated us to Indian tacos. While they’re slightly different from our usual tacos, which are a staple in our home, the change was a welcome delight. They turned out to be absolutely delicious, so I wanted to share the recipe with you! Alanna even brought Bluebird flour with her in her suitcase, insisting it’s essential for making authentic fry bread.

Ingredients:

For the Fry Bread:

  • 2 cups flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup warm water

For the Taco Seasoning (or use a packet of taco seasoning):

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (regular paprika is fine)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper

For the Meat Filling:

  • ½ cup sweet white onion, chopped
  • 1 ½ pounds ground beef
  • Taco seasoning mixture (from above)
  • ½ cup water

For the Beans:

  • 1 can refried beans
  • ⅓ cup milk

For the Toppings:

  • Shredded Cheddar
  • Chopped lettuce
  • Guacamole (combine 1 avocado, 1 tablespoon onion, a squeeze of lime, 1 tablespoon cilantro, salt, and pepper to taste)
  • Chopped tomatoes
  • Sliced black olives
  • Spicy sour cream slurry (combine ⅓ cup sour cream, 1 teaspoon lime juice, 1 tablespoon chipotle hot sauce [or your favorite hot sauce], 2 teaspoons water)

Instructions:

Prepare the Fry Bread Dough:

  1. In a mixing bowl, combine 2 cups flour, 2 ½ teaspoons baking powder, and 1 teaspoon salt.
  2. Gradually stir in 1 cup warm water until a dough forms.
  3. Refrigerate the dough for 1 hour.

Prepare the Taco Seasoning:

  1. In a small bowl, mix together 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne pepper.

Prepare the Meat Filling:

  1. Heat a bit of oil in a fry pan over medium heat.
  2. Add ½ cup chopped onion and cook for 3 minutes.
  3. Add 1 ½ pounds ground beef and cook until browned.
  4. Stir in ½ cup water and the taco seasoning mixture.
  5. Stir thoroughly, cover, and let it simmer on low.

Prepare the Beans:

  1. In a saucepan, combine 1 can refried beans and ⅓ cup milk.
  2. Heat over low, stirring until well combined. Cover and keep warm.

Prepare the Toppings:

  1. Shred cheddar cheese
  2. Chop lettuce
  3. Prepare guacamole: mash 1 avocado and mix with 1 tablespoon onion, a squeeze of lime, 1 tablespoon cilantro, salt, and pepper
  4. Chop tomatoes
  5. Slice black olives
  6. Make the spicy sour cream slurry: mix ⅓ cup sour cream with 1 teaspoon lime juice, 1 tablespoon chipotle hot sauce, and 2 teaspoons water.

Cook the Fry Bread:

  1. Preheat the oven to 200°F (93°C).
  2. In a large saucepan, heat 2 cups Crisco shortening over medium heat.
  3. Remove the dough from the refrigerator and divide it into golf ball-sized portions. Flatten each portion into ¼ inch thick discs.
  4. Test the oil by placing a small piece of dough in it; if it bubbles, the oil is ready.
  5. Fry each disc for 1 to 1½ minutes on each side, or until golden brown.
  6. Transfer the fry bread to a paper towel-lined cookie sheet to drain excess oil and keep warm in the preheated oven.

Assemble the Indian Tacos:

  1. Top each fry bread with beans, meat filling, and your choice of toppings.
  2. Serve and enjoy!

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