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| Indian Tacos |
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3 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup warm water Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes. Pull off golf ball sizes of dough and roll out into fairly thin rounds about 6 to 8 inches in diameter. Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden brown. Serve hot. Try brushing with honey, or making into Indian Tacos. While stationed in South Dakota I had the great delight of eating indian tacos at the small restaurant of Ansel and Teresa Woodenknife in Interior. Ansel packages, and distributes, what is, to my knowledge, the only authentic mix for preparing indian fry bread. It contains a ground root dug from the wilds of the Dakota Badlands called Timpsula that is not generally available. To really experience this Native American delight I would highly recommend you obtain a box of Ansel's mix and if you ever get to the Badlands stop in at Ansel's "Woodenknife Cafe" at the entrance to the Badlands National Park and really treat yourself.You can order Ansel's mix at WWW.WOODENKNIFE.COM. Just watch out for the green hot sauce! refried beans 1 lb. ground buffalo (or beef) w. taco seasonings to taste chopped tomatoes lettuce grated cheddar cheese guacamole sour cream hot salsa Prepare fry Bread dough as described above. Brown the ground buffalo with seasonings, then stir in refried beans. Spoon onto fry bread and add toppings as desired. Yield: 6 servings |
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