Native American Frybread Taco

Frybread

1 1/4 cup all-purpose flour

1/4 tsp salt

1/4 tsp baking powder

1/2 cup water

Lard or peanut oil for frying (1" deep)

Mix together the dry ingredients and then add the water, mixing with a fork. Flour your hands well and continue to mix the dough, adding flour if needed to make it not stick to your hands. Tear into three equal pieces and rotate into a ball. Add the oil to a deep pan and put on high heat, at least 350*F. Then stretch the dough into flat pieces between 5" to 7" around. Add to the hot oil and release away from you. Allow to cook up to 1 min per side until the frybread is a light brown. Use tongs to flip the frybread and remove from the oil.

Taco

1 tbsp olive oil

1 lb. ground venison

1/2 tsp pepper

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp onion powder

shredded cabbage

2 Roma tomatoes, diced

1 can black beans

2 fresh corn ears

salsa

sour cream

shredded cheese

In a large skillet, add the olive oil and bring to medium-high heat. Add venison and cook for 10 min making sure all pieces are fully cooked. Add the spices at the end and stir together. Add on top of frybread, then layer all ingredients as desired.

~Yields 3 frybread tacos.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2010/07/native-american-frybread-taco.html