How to Make Indian Tacos

My Hopi sister-in-law was the first to introduce Indian tacos to our family.  Over the years, Indian Tacos have grown in popularity among Indians all over.  I've been using this Blackfoot recipe for years.
We do have our own fry bread, but it's much too heavy.

Blackfoot Fry Bread Recipe
(T-tablespoon)
1 cup lukewarm water
1 1/4 oz package active dry yeast
2 T softened butter
1 T sugar
1 tsp salt
2-3 1/2 cups unbleached flour
oil or shortening for frying


Place water in mixing bowl, sprinkle yeast over water, allow to sit for 5 minutes. Add butter, sugar, and 2 1/2 cups flour. Knead, adding enough flour to form a stiff dough. Allow to rise for one hour. Break apart dough about the size of a baseball. Use a rolling pin to roll it out as you would pie crust. Flour as you roll, turning it over once or twice.


Place oil in a deep saucepan and heat to 350 degrees F. Form dough into disks four inches in diameter and about 1/4 inch thick. Cut a few slices in dough to allow even cooking. Deep fry for about one minute per side until golden brown. The dough will bubble. Drain on paper towel. Makes about 8-10 pieces.





Fried Bread Topping

Canned pinto beans (mashed)
Hamburger (1-2 lbs)
Taco seasoning
Cheddar cheese (1 cup shredded)
Taco sauce
Shredded lettuce (2 cups)

Optional
Onions (chopped)
Sour Cream


Be sure you give yourself enough time to make the bread. If you only want the bread, try it with just salt and butter, (my favorite), powdered sugar, honey..or, make something up of your very own. Enjoy!