Oklahoma Indian Tacos
When I first heard about these these tacos made with something called ‘Indian Fry Bread’, I knew it would be something we would love. Apparently they serve them at state fairs in some parts of the country. We saved these for a weekend afternoon when we had some extra time because I thought they may be difficult or messy to make. I was shocked at how easy they were! Even more so by how delicious they are. My hubby said they remind him of a taco bell chalupa but a million times better. I agree. They were AMAZING and are definitely going to be our new go to Mexican treats!
Oklahoma Indian Tacos Adapted Recipe Source
Ingredients
2 lbs ground beef
1 onion, chopped
3 cloves garlic, minced
1 packet taco seasoning mix
1 15 oz can pinto beans in chili sauce
1 can rotel, undrained
1 14.5 oz can diced tomatoes, undrained
2 cups self rising flour
1 cup buttermilk
vegetable oil for frying
Taco toppings of your choice: lettuce, cheese, sour cream, green onions, black olives, salsa, jalapenos etc….
Directions
-Preheat oven to 200 degrees F
-Cook ground beef with onion. Add garlic and cook for 2 minutes more. Drain excess grease.
Add taco seasoning mix, beans, rotel and diced tomatoes. Bring to a boil then reduce to a simmer and cook for 10 minutes or until thickened. While simmering, finish your 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 pat into a 5-inch circle on a well floured work surface.
– Heat vegetable oil in a heavy skillet until a deep frying thermometer reads 400 degrees. Gently place dough circles into the hot oil and fry until golden brown on both sides, turning once. About 2 – 3 minutes per side. Fry bread will expand in size as it cooks. Drain the fried bread on paper towels and place on baking sheets to keep warm while you finish frying the bread.
-Top fried bread with ground beef mixture and all the taco toppings. Serve immediately
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