Growing up our family celebrated special occasions by making delicious frybread and prepared Indian tacos for large family get togethers/celebrations. 

Frybread originated over 144 years ago linking generation with generation.  They way it is served varies from region to region and different tribes have different recipes. 

Fry Bread is extremely versatile. It can be made for any meal from breakfast to dinner, snacks, and desserts. Top it with cinnamon, powder sugar, honey, butter, and more. You can also try making it gluten-free or whole grain.

Frybread:

• 2 cups all-purpose flour (blue bird)
• 3 teaspoon baking power
• 1 teaspoon salt
• 1 cup hot water
• Oil for frying

Directions:

• Mix dry ingredients in a large bowl; add in hot water a little at a time, mixing with your hands until you can form a ball of dough that doesn’t stick to the bowl (add more flour or water if needed).
• Let dough rest for 10 mins. and put about 1” of oil in a large skillet (heat to about 345 degrees).
• Cut dough into 10 equal pieces; roll and flatten each piece into a 6-7” round disk (thin disk best and rolling on floured board helps).
  • Re-stretch dough disk before gently and safely placing in oil
  • Fry quickly for soft flexible fry bread and fry longer on each side for a crunchy bread

Taco Filling:

• 1 pound ground beef
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 15 ounces red kidney beans, drained
• 14 ounces diced tomatoes
• 4 ounces chopped green chilis

Directions:  Add cooked ground beef broken into small pieces on top of the fry bread along with your choice of kidney beans, shredded lettuce, tomatoes, pico de gallo, green chiles and any other topping you’d like.