Indian Tacos

There are some foods that take you right back in time with the very first bite, and for me, Indian tacos on Navajo Fry Bread are one of them. I can still remember going to the state fair in Oklahoma City and hunting down that first hot, fresh taco piled high on a piece of golden fry bread. It was one of those meals you never forgot, and once you had one, you looked forward to the next before you were even done eating.

This recipe is simple, hearty, and full of flavor, but it also carries a history worth remembering. Fry bread is tied to one of the hardest chapters in Native American history. What was created out of hardship became something that fed families, communities, and gatherings for generations. So while we enjoy this dish today, we do it with gratitude, respect, and remembrance.

We are going to start with one of the simplest doughs you will ever make. In a bowl, combine flour, baking powder, and a little salt, then bring it together with warm water until it forms a soft dough.

You want to work it just enough so it comes together smooth and has a little stretch to it, but not so much that you dry it out. Once it feels right, cover it up and let it rest in a warm place.

Give that dough time to sit and relax. In warm weather, about half an hour will do just fine. If you are inside or it is cooler, give it a little more time. That rest is what helps the dough become easier to work with and gives you that light, tender bite in the finished fry bread.

While the dough is resting, it is time to get your filling going. Brown some ground beef in a skillet and season it well. I'm using our Lower Sodium Original Seasoning, but these will be delicious with salt and pepper or your favorite all purpose seasoning. Keep it simple, but make sure it has plenty of flavor.

At the same time, warm up some pinto beans in another pot and add a few spices to bring them to life. Even canned beans can taste homemade with just a little attention.

Let both cook until everything is hot, seasoned, and ready to go.

Once the dough has rested, we are going to take it a step further. Work in some melted butter to add flavor and moisture.

Turn it out onto a floured surface, give it a light knead, and shape it into a workable ball. From there, pinch off pieces a little larger than a golf ball and get them ready to roll out.

Roll each piece out thin, about the thickness of a good flatbread. Not too thick, not too thin.

Heat your oil until it is ready, then carefully lay each piece in. It will start to bubble, puff, and come to life right in front of you.

Tip: Do not jump the gun - let the oil fully preheat or you'll get soggy dough.

Turn it as needed so both sides get that golden brown color, and do not be afraid to gently press or poke it if it starts to puff too much. Once done, pull it out and let it drain just a bit.

Take that warm fry bread and start layering it up. Beans first, then seasoned beef, and pile on your toppings. Cheese, lettuce, tomatoes, whatever you like.

This is not the time to be shy. Load it up and make it your own. Pick it up with both hands and dig in. No fork needed!

If you have a little fry bread left, you have got yourself a second treat.

Drizzle it with honey, dust it with powdered sugar, or pour a little syrup over the top. It turns into a dessert just as good as the main meal.

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