Indian Tacos Ojibway Style Recipes

OJIBWE ZAASAKOKWAAN (NATIVE AMERICAN FRIED BREAD) RECIPE - (4/5)

Steps:

• Heat your electric skillet to 400 and fill with vegetable oil 1/2" deep. A deep fryer might also be used. Mix dry ingredients together well in a medium sized bowl. Beat egg separately and add to dry ingredients. Heat milk for 45 sec to a minute in the microwave and add slowly to the mixture. Begin kneading in the bowl and once it seems a little more uniform, turn it out onto your "flour'd" kneading surface and knead for a minute or two. Role the dough out until it is (ideally) 1/2 an inch thick. Once the dough is a uniform thickness, cut it into 2″ wide strips. A pizza cutter would be perfect for this. Next cut a slice through the middle of each piece of dough. Leaving the ends intact. You are then ready to fry your bread! Place them in the oil carefully, and let them brown for a minute or two before turning and doing the same to the other side. Remove from the oil and let drain on a paper towel laden platter.

INDIAN FRY BREAD TACOS

Steps:

• In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 1 hour., In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water; simmer, uncovered, for 10 minutes. Keep warm., Divide dough in half. On a lightly floured surface, roll each portion into a 4-in. circle. , In an electric skillet, heat 1 in. of oil to 350°. Fry bread circles in hot oil for 3-4 minutes on each side or until golden; drain on paper towels. Top each with meat mixture, lettuce and tomato. Serve with salsa and sour cream.

OKLAHOMA INDIAN TACOS

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Cook and stir ground beef in a large skillet over medium heat with onion until the meat is brown and crumbly, about 10 minutes; drain excess grease. Stir in chili seasoning mix, ranch-style beans, and diced tomatoes with green chilies. Bring the mixture to a boil, reduce heat to low, and simmer until the ground beef mixture is thick, about 10 minutes; let simmer while you finish remaining steps.
• Mix self-rising flour with buttermilk in a bowl (dough will be very sticky). Scoop up about 1/4 cup of dough and gently pat into a 5-inch circle on a well-floured work surface.
• Heat vegetable oil in a heavy skillet until a deep-frying thermometer placed in the center of the oil, not touching the bottom, reads 400 degrees F (205 degrees C). Gently place a dough circles into the hot oil and fry until golden brown on both sides, turning once, about 3 minutes per side. Fry bread will expand in size as it cooks. Drain the fried bread pieces on paper towels and place on baking sheets. Transfer to the oven to keep warm while you finish frying the bread.
• Top fried bread with ground beef mixture to serve.

INDIAN TACOS - OJIBWAY STYLE

Steps:

• Mix the first 10 ingredients in a large pot.
• Simmer on low heat for about 2 hours.
• While this is simmering make fried bread.
• Place hot fried bread on a plate,
• Top with sauce, add some shredded cheese on top,
• This will melt a bit add lettuce, tomatoes. And enjoy!
• Note:Use Fried Bread as the base.

INDIAN TACO

Steps:

• Brown the beef in saute pan over medium-high heat. Add taco seasoning, to taste. Add refried beans. Mix well and set aside.
• For the Frybread: Mix flour, baking powder, salt, sugar, and powdered milk. Add lard or margarine and mix. Add water to make dough soft. Refrigerate until use. Dough will keep several days.
• In a heavy skillet, heat 3/4-inch of oil to 375 degrees F.
• Pat or roll out dough into about 6 (1/4 to 3/8-inch thick) rounds. Slide into hot oil. Puncture once or twice. Fry until golden brown. Flip the dough over and fry other side to golden brown. Take out and drain on paper towels.
• Spoon some meat onto hot bread and top with your choice of the following: cheese, tomatoes, onions, green chiles, olives, salsa, and sour cream.

FAVORITE FRY BREAD TACOS

Steps:

• Whisk flour, baking powder, sugar, and salt together in a large bowl; stir in water just until a fairly sticky dough forms. Set aside to rest while oil preheats.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.
• Fry dough discs, one at a time, in hot oil until browned on one side, about 2 minutes; turn over with tongs and cook until browned on both sides, about 1 minute more. Drain fry bread on paper towels; repeat with remaining dough.
• Cook and stir ground beef in a skillet over medium heat; stir in chili seasoning and kidney beans and cook until heated through, about 5 minutes.
• Place fry bread on a plate; top each fry bread with a portion of chili mixture, shredded Cheddar cheese, lettuce, tomatoes, and sour cream.

COUNTY FAIR INDIAN TACOS

Steps:

• Place frozen rolls on a greased cookie sheet.
• Let rise until nearly double.
• In the meantime, brown the ground beef, drain, add taco mix and 1/4 cup water.
• Heat about 2" cooking oil in skillet or frying pan.
• Stretch the dough quite thin, fry until golden brown, turning once.
• Drain on paper towel.
• Top each taco with seasoned meat mixture, layer with lettuce, tomatoes and cheese.
• You may garnish with black olives, taco sauce and sour cream.