Fry Bread Tacos

Some of my favorite food memories are not from fabulous restaurants in big cities, but are instead born of ordinary moments with family.  My mother making tomato soup and grilled cheese for me when I was sick.  My grandmother pickling and making relishes, the kitchen filled with warm aromas of mustard seed and cucumbers and vinegar.  My grandfather treating us to fry bread tacos on Tuesday afternoons at the local Native American cultural center in my hometown… 

When the center stopped making their tacos in 2002, they published the recipe in the local newspaper, and my grandmother clipped it out and sent it to me.  I still have the clipping and keep it safely nestled in the cover of one of my least-often used cookbooks.  I make these tacos only on rare occasions.  After all,  they are special to me, and I want them to remain so.  The recipe is something I hope to someday make for my own own grandchildren.  And I hope that they will love eating them – together, with me – just as much as my grandfather and I did.

Fry Bread Tacos (originally published in The Wichita Eagle, 12.25.2002)

For the fry bread: 

• About 2 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup evaporated milk
• 2/3 cup water
• Canola oil, for frying

Mix together flour, baking powder and salt in bowl.

In a small sauce pan, warm the milk and water mixture.

Make a well in the flour mixture and pour in the warmed milk-water mixture.  

Note: Don't skip the well. It really does make a difference in how the mixture comes together. If you don't buy my ultra-scientific explanation, try it once without the well and you'll see what I mean… 

Combine ingredients. Start by mixing with a fork.  

Transfer to a well-floured work surface and continue mixing using your hands until a soft, slightly sticky dough is achieved.  

Heat oil to 375 degrees in a deep fryer or deep pot.  

Note: I generally pour enough oil in the pan to measure about an inch deep, or just past the first knuckle of my thumb, then I heat it for about 5 minutes over medium heat.  This is the same technique I use for making eggrolls.

Shape the dough into tortillas about 4 inches in diameter and ¼ to ½ inch thick.

Carefully lower into hot oil and fry until golden brown on bottom.  This doesn't take very long at all, so watch it carefully.

Using tongs or a basket spoon, carefully flip over and continue cooking until the other side is golden brown.

Remove from hot oil.  Set aside on paper towels to drain any excess oil, and keep warm.

For the filling:

• 1 lb. ground beef (turkey or pork would also be fine)
• 1 onion, diced
• 1 package taco seasoning (or make your own with some chili powder, cumin, salt, garlic powder, and maybe a pinch of cayenne pepper)
• 1 can pinto beans, partially mashed (refried or black beans are also acceptable)
• Shredded cheddar cheese
• Shredded Lettuce
• Salsa

Brown the ground meat in skillet with the diced onions.

Season with taco seasoning according to packet directions, or with DIY mix and 1/2 cup water.

Layer fry bread with beans, seasoned meat mixture, cheddar cheese, lettuce and salsa.

Tips:

• Feel free to experiment with the toppings.  I occasionally use chicken and black beans for a *slightly* healthier version.
• If you have leftover fry bread, turn it into a dessert by sprinkling with cinnamon and sugar or topping it with honey and ricotta.

Enjoy!