Oklahoma Indian Tacos are a delicious and hearty dish that reflects the rich cultural heritage of Native American cuisine, particularly the tradition of frybread. Frybread, a golden, fluffy bread with a slightly crispy exterior, forms the base of these tacos. Topped with savory ground beef, beans, fresh vegetables, and a sprinkle of cheese, these tacos offer a satisfying combination of flavors and textures. Often served at fairs and community gatherings in Oklahoma, these Indian Tacos have become a beloved comfort food, symbolizing warmth and tradition. Perfect for a family meal, they bring a taste of history to the table.
Ingredients:
For the Frybread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup warm water
- Oil for frying (vegetable or canola)
For the Topping:
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup sliced black olives (optional)
- 1/4 cup sliced green onions (optional)
- Salsa or hot sauce for serving
Instructions:
- Prepare the Frybread:
- In a large mixing bowl, combine the flour, baking powder, and salt. Gradually add the warm water, mixing until a dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
- Divide the dough into 6-8 equal pieces and shape each into a ball. Flatten each ball into a disk about 1/4 inch thick.
- Heat oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the dough disks one at a time, frying until golden brown on each side (about 2-3 minutes per side).
- Remove and drain on paper towels. Keep warm.
- Prepare the Topping:
- In a large skillet, brown the ground beef over medium heat. Add the chopped onion and garlic, cooking until the onion is soft.
- Stir in the cumin, chili powder, salt, and pepper. Add the pinto beans and cook for an additional 5 minutes until heated through.
- Assemble the Tacos:
- Place a piece of frybread on a plate. Spoon a generous portion of the beef and bean mixture on top.
- Add shredded lettuce, diced tomatoes, and cheddar cheese.
- Finish with a dollop of sour cream and sprinkle with black olives and green onions if desired.
- Serve with salsa or hot sauce on the side.
Enjoy your Oklahoma Indian Tacos with a side of nostalgia and a nod to the cultural traditions that inspired this beloved dish!
