INDIAN TACOS RECIPE

Indian Tacos

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 Indian tacos recipe with you! Alanna even brought Bluebird flour with her in her suitcase, insisting it’s essential for making authentic fry bread.

Ingredients

Fry Bread:

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

Taco Seasoning:

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

Meat Filling:

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

Beans:

• 1 can refried beans
• ⅓ cup milk

Toppings:

• Shredded Cheddar
• Chopped lettuce
• Guacamole (1 avocado, 1 tbsp onion, lime juice, 1 tbsp cilantro, salt & pepper)
• Chopped tomatoes
• Sliced black olives
• Spicy sour cream (⅓ cup sour cream, 1 tsp lime juice, 1 tbsp chipotle hot sauce, 2 tsp water)

Instructions

1. Make the Dough:

• Mix flour, baking powder, and salt in a bowl.
• Gradually stir in warm water until a dough forms.
• Cover and refrigerate for 1 hour.

2. Make Taco Seasoning:

• Combine all spices in a small bowl and set aside.

3. Cook the Meat:

• Sauté onion in a pan with a little oil over medium heat for 3 minutes.
• Add ground beef and brown it fully.
• Stir in water and taco seasoning. Simmer on low, covered.

4. Prepare the Beans:

• In a saucepan, stir together beans and milk over low heat until warmed and smooth. Cover and keep warm.

5. Prep the Toppings:

• Shred cheese, chop lettuce and tomatoes, slice olives.
• Make guacamole and spicy sour cream.

6. Cook the Fry Bread:

• Preheat oven to 200°F to keep fry bread warm.
• Heat 2 cups Crisco in a deep pan over medium heat.
• Divide dough into golf-ball sized pieces and flatten into ¼ inch thick discs.
• Fry 1–1½ minutes on each side until golden brown.
• Drain on paper towels and keep warm in the oven.

7. Assemble the Tacos:

• Layer fry bread with beans, meat, and all your favorite toppings.
• Serve and enjoy!

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