Modified From Food Network
Tewa Tacos (aka Indian Tacos)
For the tacos:
1 1/2 pounds ground beef
1 cup refried beans
6 round fry bread pieces, recipe follows
1/2 pound cheddar cheese, grated
1 head lettuce, shredded
3 tomatoes, chopped
1 onion, chopped
1 (3-ounce) can diced green chiles, drained
For the fry bread:
2 cups unsifted all-purpose flour
1/2 cup dry milk solids
2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 tablespoons lard, cut into 1/2-inch bits, plus 1 pound lard, for deep frying
- Make the fry bread: Combine the flour, dry milk solids, baking powder, and salt, and sift them into a deep bowl.
- Add the lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal.
- Pour in the water and toss the ingredients together until the dough can be gathered into a ball. Drape the bowl with a kitchen towel and then let the dough sit at room temperature for about 2 hours.
- After sitting, tear the dough into 6 equal pieces. Then, on a lightly floured surface, roll each dough ball into a circle about 4 inches in diameter and 1/4-inch thick. With a small knife, cut 2 (4- to 5-inch) long parallel slits completely through the dough, down the center of each rolled piece, spacing the slits about 1-inch apart.
- In a heavy, 10-inch cast iron skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking. The melted fat should be about 1-inch deep; add more lard if necessary.
- Fry the rolled dough, 1 at a time, for about 2 minutes on each side, turning them once with tongs. The bread will puff slightly and become crisp and brown.
- Drain the Navajo fry bread on paper towels and serve warm.
- To make the tacos: Brown the ground beef in a saute pan. At the end, add refried beans to heat.
- Divide equally onto 6 fry bread rounds. Top with cheese, lettuce, tomatoes, green chiles, onions, and salsa, if desired.
Makes 6 4-inch round tacos.