Living in Vallejo, California, for many years, I had the privilege of being in close proximity to the place where the local Native American tribes would gather every summer for a Pow Wow … and no summer is complete without at least one Fry Bread meal! Even if you can’t make it to the next Pow Wow, here’s a great recipe you can create to join in the festivities and be there in spirit! AHO!
Prep time : 5 mins
Cook time : 10 mins
Total time : 15 mins
- For the Frybread:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ cup water
- Additional ¼ cup flour for shaping
- 2 cups oil for frying
- For the Tacos:
- 4 cooked frybreads
- Cooked pinto beans
- Taco meat*
- shredded cheese
- lettuce, tomato, onion
- hot sauce, pickled jalapenos
- Whisk the flour, baking powder and salt together. Combine milk and water in a separate cup.
- Add wet ingredients to flour mixture and stir with a fork to mix well. You will have a soft dough.
- Flour your counter top well with the remaining ¼ cup flour and coat your hands, too.
- Shape the dough into a cylinder and cut into 4 pieces.
- Pat each piece out into a circle about ⅓” thick (1 cm) and 6″ across.
- Heat the oil to 350 degrees F and fry breads one at a time, for about 2 minutes on each side.
- Drain upright.
- Serve topped with beans, meat, cheese, and vegetables of your choice.
Notes: Vegans can substitute Tempeh grounds or soy grounds for the ground beef. Here are the ingredients to create your taco meat for this recipe …
- ½ cup diced onion
- 1 teaspoon cumin seed (or ½ teaspoon ground cumin)
- 1 tablespoon chili powder
- 1 jalapeno, minced
- 2 cloves garlic, minced (2 teaspoons)
- ½ teaspoon crushed red pepper (optional)
- 1 pound lean ground beef or 1 pkg. of Vegan grounds
- ½ cup water, beer, or beef stock
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- For serving: shredded cheese, lettuce, tomato, sour cream, avocado, salsa