INDIAN TACOS - OJIBWAY STYLE
Make and share this Indian Tacos - Ojibway Style recipe from Food.com.
Provided by Chef Otaktay
Categories Native American
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the first 10 ingredients in a large pot.
- Simmer on low heat for about 2 hours.
- While this is simmering make fried bread.
- Place hot fried bread on a plate,
- Top with sauce, add some shredded cheese on top,
- This will melt a bit add lettuce, tomatoes. And enjoy!
- Note:Use Fried Bread as the base.
Nutrition Facts : Calories 481.4, Fat 9.6, SaturatedFat 4.7, Cholesterol 93.1, Sodium 363, Carbohydrate 55.4, Fiber 15.6, Sugar 11.7, Protein 45.9
COUNTY FAIR INDIAN TACOS
We head to the US for the county fair every summer, and this is one of reasons why. The kids tell me that our house smells like the fair when we make these.
Provided by Chef Dee
Categories Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Place frozen rolls on a greased cookie sheet.
- Let rise until nearly double.
- In the meantime, brown the ground beef, drain, add taco mix and 1/4 cup water.
- Heat about 2" cooking oil in skillet or frying pan.
- Stretch the dough quite thin, fry until golden brown, turning once.
- Drain on paper towel.
- Top each taco with seasoned meat mixture, layer with lettuce, tomatoes and cheese.
- You may garnish with black olives, taco sauce and sour cream.
Nutrition Facts : Calories 412.9, Fat 15.9, SaturatedFat 6.3, Cholesterol 41.2, Sodium 670, Carbohydrate 46.9, Fiber 1.9, Sugar 5.1, Protein 20.2
INDIAN TACOS WITH YEAST FRY BREAD
My cousins grew up on a reservation in South Dakota, and this is how we always made our fry bread (with yeast).
Provided by BETSY4020
Categories Main Dish Recipes Taco Recipes Fry Bread Taco Recipes
Time 1h45m
Yield 12
Number Of Ingredients 20
Steps:
- Mix yeast, sugar, and 1/4 cup warm water in a large mixing bowl and set aside until the yeast mixture forms a creamy foam layer on top, about 5 minutes. Whisk flour, 1 teaspoon salt, and baking powder in a bowl. Stir flour mixture into yeast mixture by thirds, alternating with 1 cup warm water in thirds, and beat to make a firm dough.
- Cut the dough into 6 pieces and roll each piece into a ball on a floured work surface. Roll out the dough balls into flat round tortillas.
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Gently place tortillas, one at a time, into the hot oil and fry until golden brown on both sides, turning once, 2 to 3 minutes per side. Drain on paper towels and set aside.
- Cook and stir ground beef with 1 large minced onion in a skillet over medium heat until the meat is browned and crumbly, about 10 minutes. Drain excess grease and stir in diced tomatoes with their juice, tomato paste, basil, oregano, salt, black pepper, and chili powder. Bring the chili to a boil and reduce heat to low; simmer until thickened, 30 to 40 minutes.
- Place a piece of fry bread onto a plate and ladle a generous portion of chili onto the bread. Transfer Cheddar cheese, lettuce, 1 cup finely chopped onion, and mild green chilies into separate bowls and top each portion with about 1 tablespoon of Cheddar cheese and desired amounts of lettuce, onion, and chilies.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 38.3 g, Cholesterol 52 mg, Fat 27.9 g, Fiber 3.9 g, Protein 17.2 g, SaturatedFat 9.6 g, Sodium 807.2 mg, Sugar 8.9 g
OJIBWE ZAASAKOKWAAN (NATIVE AMERICAN FRIED BREAD) RECIPE - (4/5)
Provided by á-39535
Number Of Ingredients 8
Steps:
- Heat your electric skillet to 400 and fill with vegetable oil 1/2" deep. A deep fryer might also be used. Mix dry ingredients together well in a medium sized bowl. Beat egg separately and add to dry ingredients. Heat milk for 45 sec to a minute in the microwave and add slowly to the mixture. Begin kneading in the bowl and once it seems a little more uniform, turn it out onto your "flour'd" kneading surface and knead for a minute or two. Role the dough out until it is (ideally) 1/2 an inch thick. Once the dough is a uniform thickness, cut it into 2″ wide strips. A pizza cutter would be perfect for this. Next cut a slice through the middle of each piece of dough. Leaving the ends intact. You are then ready to fry your bread! Place them in the oil carefully, and let them brown for a minute or two before turning and doing the same to the other side. Remove from the oil and let drain on a paper towel laden platter.
FAVORITE FRY BREAD TACOS
A favorite at Aboriginal Pow Wows all summer long.
Provided by Kitchen Kitty
Categories Fry Bread Tacos
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk flour, baking powder, sugar, and salt together in a large bowl; stir in water just until a fairly sticky dough forms. Set aside to rest while oil preheats.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.
- Fry dough discs, one at a time, in hot oil until browned on one side, about 2 minutes; turn over with tongs and cook until browned on both sides, about 1 minute more. Drain fry bread on paper towels; repeat with remaining dough.
- Cook and stir ground beef in a skillet over medium heat; stir in chili seasoning and kidney beans and cook until heated through, about 5 minutes.
- Place fry bread on a plate; top each fry bread with a portion of chili mixture, shredded Cheddar cheese, lettuce, tomatoes, and sour cream.
Nutrition Facts : Calories 695.9 calories, Carbohydrate 50.5 g, Cholesterol 102.8 mg, Fat 40.9 g, Fiber 6.9 g, Protein 32.6 g, SaturatedFat 18.6 g, Sodium 1371.1 mg, Sugar 3.1 g
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