Footloose and fancy free,
my husband and I are on the road. We’ve decided to start a new chapter in our lives that will not include a 9 to 5, but will allow us to be more involved in the things that speak to our hearts. But first, a road trip. We have had our granddaughter with us for the summer and we are now delivering her back to her parents in Oklahoma. We have had a great summer, and these last few days will be no exception. We will be camping (in our tiny home on wheels a.k.a. travel trailer) along the way and enjoying a few of the sights. Tonight, we are sleeping in Gallup, New Mexico. All day along the highway, I kept seeing signs for Indian fry bread which inspired a dinner of Indian Tacos.
I’m not sure what the traditional recipe is. I just know what my mom, who lived in Oklahoma for the last twenty-five years of her life used to make. They included the same fixings as regular tacos– seasoned ground meat, beans, cheese, lettuce, tomato, and onion. Whatever you like really. The only difference is instead of a tortilla, everything is piled on top of a crispy fry bread. Oh man, is it yummy. Since we were on the road, I used canned biscuits that I rolled out, then fried in about ½ inch of hot oil. You can do the same or try the following recipe.
Indian Fry Bread
• 3 cups All-purpose Flour
• 1/2 teaspoon Salt
• 3 teaspoons Baking Powder
• 1 1/3 cup water. Can use part milk if desired.
• Vegetable Shortening or Lard for Frying
1. Mix the flour, baking powder and salt together.
2. Add the water and mix/knead the dough until soft.
3. Let rest for 20-30 minutes.
4. Separate dough into small balls about the size of a lime. Roll out to ¼ inch thickness.
5. Fry in deep fryer or skillet with 1-2 inches of oil/shortening/lard until golden.
If you’re not having Indian Tacos, a little sprinkle of cinnamon sugar or drizzle of honey makes a very sweet treat.
This much I know. If you are what you eat, then I only want to eat the good stuff.