I first tasted Indian tacos at a
pow wow in Oroville , where some of my high school students, members of the Concow Maidu tribe, were dancers and singers.
More recently, we got Indian tacos from a
roadside stand outside of Gerlach, Nevada, on our way home from Burning Man.
This is what a "typical" Indian Taco looks like:
frybread . Frybread is very similar to sopapillas, but topped with savory taco fillings or chili. Every tribal group has their own version, just google it: Navajo frybread, Cherokee frybread, Apache frybread...best frybread -- "Ain't no one's frybread is better than mom's."Indian Frybread Ingredients Directions
Combine everything in the list and mix with your hands until the dough is formed.
Divide into 6 pieces.
Pat or roll the dough into disks roughly 6 inches in diameter. Mine are rather rustic and not as thin as Navajo frybread. Make a little x cut in the middle, so the bread doesn't puff into a mountain top.
Heat oil in a skillet. It should be deep enough so the bread can rise to the top and dance around.
Fry one at a time over medium high heat. Turn when golden brown and fry until the second side is golden and crisp. This step takes only a couple of minutes.
Drain on paper towels.
While still warm, make your Indian tacos.
To serve Indian Tacos re: chili : This last time, I used leftover lamb roast in my chili -- you can certainly omit the meat or use leftover chicken, roast or even ground turkey. First I sauteed chiles, red pepper, onions and garlic, added the cubed lamb, cooked black beans and chopped uber-ripe tomatoes from the farmer's market, and let that simmer while I made the frybread. World Championship Frybread Cook-off in Tulsa and
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