Best Tewa Tacos Aka Indian Tacos Recipes
TEWA TACO
These tacos are a savory favorite at powwows and festivals across the country. They originated in the Southwest thanks to Native Americans' resourceful use of the ingredients on hand in the late 1800s. The secret is the rich, golden frybread that serves as the base for the toppings. Here's the recipe for Pueblo Harvest Cafe's classic interpretation, the award-winning Tewa Taco.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 6 tacos
Number Of Ingredients 12
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.
TEWA TACOS (AKA- INDIAN TACOS)
Provided by Food Network
Categories main-dish
Time 57m
Yield Six 4-inch round fry breads
Number Of Ingredients 13
Steps:
- Brown the ground beef in a saute pan. Divide equally onto 6 Fry Bread rounds. Top with cheese, lettuce, tomatoes, and onions. Great served with salsa and green chile!
- Combine the flour, dry milk solids, baking powder and salt, and sift them into a deep bowl. Add the lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal. Pour in the water and toss the ingredients together until the dough can be gathered into a ball. Drape the bowl with a kitchen towel and then let the dough sit at room temperature for about 2 hours. After sitting, tear the dough into 6 equal pieces. Then, on a lightly floured surface, roll each dough ball into a circle about 4 inches in diameter and 1/4-inch thick. With a small knife, cut 2 (4 to 5-inch) long parallel slits completely through the dough, down the center of each rolled piece, spacing the slits about 1-inch apart. In a heavy, 10-inch cast iron skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking. The melted fat should be about 1-inch deep, add more lard if necessary. Fry the rolled dough, 1 at a time, for about 2 minutes on each side, turning them once with tongs. The bread will puff slightly and become crisp and brown. Drain the Navajo fry bread on paper towels and serve warm.
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.
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