Indian Taco

Before Oklahoma was a state, it was Indian Territory. “Okla-Humma” means “red People’ in the Choctaw language. There are 39 tribal governments in the state’s boundaries and the Oklahoma Indian Affairs Commission states that Oklahoma has the second highest American Indian population.

When I first started to work for one of Indian Nations, a co-worker asked me if I wanted an Indian Taco for lunch. I didn’t know what it was so I said no. Oh, big mistake! When she came back with hers I just wanted to eat it up.  Now it is one of my Oklahoma favorites. It all starts with the Fry Bread.

  • 2 cups Whole Wheat Flour
  • 2 cups White Flour
  • 4 level tablespoons Baking Powder
  • 1 teaspoon Salt
  • 1/4 cup Vegetable or Canola Oil
  • 1 cup Warm Water

Mix together flour, baking powder and salt. Add the vegetable oil a little at a time, only enough to make the mixture look like corn meal.  Slowly add 1 cup warm water, only adding enough to make the dough stick together.  Roll into fist sized balls and put in a large bowl.  Cover the bowl with a towel for about 10 minutes. Pat dough out with your hands to the size of a large pancake.   

Fry in hot vegetable oil (about 375 F) until golden brown on both sides. Take out of oil and place on paper towel. It should look like a puffed up pita bread.

To assemble the Indian Taco, you use all of the same ingredients as a Mexican Taco. Beef, refried beans, shredded lettuce, onions, tomatoes, cheese and sour cream. But use a knife and fork, you can’t pick this bad boy up!

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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