Most Native American tribes have their own version of fried bread. This particular version is a Navajo style, my grandma had our own version of Cherokee, and there are many more.
Fry Bread Tacos: Total Time: 1 hour: Serves 4
For the fry bread:
- 3 c. all purpose flour
- 1 tsp. salt
- 1 tbsp. baking powder
- 1 c. milk
- vegetable oil for frying
For the squash and corn toppers:
- 4 poblano chile peppers
- 2 tbsp. vegetable oil
- 1/2 onion, finely diced
- 3 cloves garlic, minced
- 1 lb. yellow summer squash or 3 medium zucchini, chopped into bite sized cubes
- 3/4 tsp. kosher salt
- 2 c. frozen corn or 2 ears of corn with the kernels cut off
- 2 tsp. dried oregano
- 3 c. cooked to tender pinto beans, homemade or canned
- 1 c. cheddar, grated
- 1/2 c. minced white onion
- 1 c. halved cherry or grape tomatoes
- 2 c. iceberg lettuce, shredded
- 1 1/2 c. guacamole
- Thick salsa, a chipotle version is preferable
- To make the bread whisk together the flour, salt and baking powder in a large bowl. Add the milk and mix with a fork until you have a sticky dough resembling glob. Add a bit more milk if necessary so that the dough is barely firm enough to roll out. Turn out the dough onto a lightly floured surface and knead for a few seconds to make a ball. Rub the dough lightly with oil, cover and set aside.
- For the toppings: roast the poblanos over an open flame until blackened and blistered on all surface areas. Set aside in a covered bowl until cool enough to handle. This will help lift the outer skin off of the poblanos. Wearing gloves, remove the skin, stem and seeds, then cut the pepper into 1/4″ strips aka rajas.
- Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for 1 minute, then add the squash and salt, tossing occasionally until browned ~4 minutes. Add the corn and sauté for 2 minutes then add the rajas and oregano and heat through. Taste and adjust seasoning.
- Fry the bread just before serving. Pour 3/4″ vegetable oil into a large heavy skillet. Heat over medium-high heat until the oil reaches 365˚ F.
- Divide the dough into quarters, shape into balls and roll each one out into a circle, about 9″ in diameter. Fry one at a time until medium golden brown, flipping carefully to cook both sides ~2 minutes total. Transfer the cooked breads to paper towels to drain. (After doing this once, I would recommend making 8 fry breads, each about 4-5″ in diameter because the 9″ bread is too big to be practical for eating at the table).
- To serve, put a bread on each plate and top with generous portions of the topping, beans, cheese, onion, tomatoes, lettuce, guacamole and salsa. Serve immediately.