Tewa Tacos Aka Indian Tacos Recipes

SABRINA'S TACOS

Steps:

• Over a flame, in a broiler, on a grill or in a cast iron skillet on high heat, char skins of chiles until completely black on all sides. Put in a paper or plastic bag to steam for 15 minutes. Remove, then peel or rinse away skin; remove seeds and veins and slice into 1/2-inch-wide by 2-inch-long strips. In a large skillet over medium heat, heat lard or oil and cook onions, stirring occasionally, for 5 to 10 minutes, or until translucent and tender. Add chile strips and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes.
• Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through. Check seasonings. If you are using crema, stir in at the last minute or so of cooking. Place in warm tortillas and add condiments as you wish.

TEWA TACO

Steps:

• Saute the ground beef, stewed tomatoes and half of the onions in a skillet until the meat is cooked through.
• Layer the cooked beef mixture, lettuce, the remaining onions, diced tomatoes, chile sauce and cheese on the Frybread, evenly distributing them or determining your proportions to taste.
• Combine the flour, baking powder and salt in a stand mixer fitted with the dough hook. Add the lard and mix for 2 minutes on medium speed. Add 2 cups water and continue mixing until combined.
• Form the dough into 6 separate balls, then let them rest in a warm place for about 1 hour.
• Roll the dough flat or form them by hand into flat circles, 10 inches in diameter.
• Heat a pot of lard to its smoking point. One at a time, drop each piece of dough into the lard and fry for about 4 seconds per side, until golden brown, turning at least four times during cooking.

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.

TACO NIGHT

Steps:

• Preheat the oven to 350 degrees F.
• Place the chili powder, cumin, onion powder, salt, cornstarch, garlic powder, oregano, paprika, black pepper, and cayenne or red pepper flakes, if using, in a small bowl or plastic container. Blend well.
• Spray a large skillet with nonstick cooking spray and place it over medium-high heat. Add the turkey or beef and cook, stirring and making sure to really break it up into small crumbles, until it is browned throughout, about 5 minutes. Drain off any liquid. Add the spice mixture and cook stirring, until you can smell all of the spices, about 1 minute. Add 34 cup of water and stir until the water is mostly evaporated, the meat is evenly coated with the spices, and there is still a little bit of liquid in the pan, about 4 minutes.
• To serve, place your choice of toppings in small individual bowls. Heat the taco shells on a baking sheet (or right on the oven rack, whichever you prefer) in the oven until warm and toasty, about 5 minutes. Transfer the meat to a serving bowl. Place the taco shells on a plate and cover them with a napkin or clean dish towel to keep them warm, setting them out with the bowls of toppings. Let everyone serve him or herself. Photograph by Todd Coleman/The Mom 100 Cookbook