Monday, March 3, 2014

Doing as the Natives Do


I'm not sure how or when I came across the notion of making frybread, but now I'm wondering, "where have you been all of my life."  While I've tried many different types of tacos, this one was truly special.  It's not something you should eat every day by any means, but it's a great special treat.  

Frybread is something that Navajo Indians invented after the United States forcefully relocated them from Arizona to New Mexico where the land made it more difficult to grow vegetables and beans.  They used the flour, lard, etc., that the United States gave them to create a staple bread to sustain themselves.

This is a flat bread that is soft and pillowy.  I was amazed at how easy these were and how tasty they turned out.  My son absolutely adored these.  We ate the first one with just butter and that was pretty darn tasty too. The toppings you put on it is entirely up to you.  I did regular taco meat, but I'm thinking some shredded chicken taco filling would be great too.

FRYBREAD TACOS
FOR THE FRYBREAD:
3 C flour
1 T baking powder
1 teaspoon salt
1 1/2 C water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Peanut oil, for frying

FOR THE TACOS:
1 lb cooked taco meat
Pinto or refried beans
Shredded lettuce
Shredded cheese
Chopped tomatoes
Avocado slices
Salsa
Sliced black olives
Sour cream
Sliced or chopped onions

Mix the dough ingredients together (not the oil) and cover with plastic wrap.  Let it sit for about 30 minutes to an hour.

Turn the dough out onto a floured board and pat with flour. Pull pieces of dough off in about golf ball sized pieces. Stretch them or roll them into about 5-inch circles.  Preheat some peanut oil in a skillet to 350 degrees.  Cook the dough in the oil for about a minute on each side or until well browned and puffed up.  Drain on a paper towel.

Top with your desired taco toppings.

As adapted from Food Network

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