Indian Tacos
Indian Taco’s are delicious and very popular in the southwest. It’s a common sight in the summer to see stands set up in or near the Pueblos. The oil is heated in a large cast-iron Dutch oven over an open fire of either cedar or pinion wood.
You can watch the bread frying as you stand in line waiting for your “Taco”. The sight and smell is not soon forgotten! Let’s make some for ourselves shall we…
- Fry Bread (one large one for each person)
- 1 recipe of red chili found here
- cooked pinto beans or 1 can refried beans
- chopped lettuce
- chopped tomatoes
- grated cheese
- chopped onion (optional)
Make sure the fried bread, chili and beans are hot. Place the bread in center of a large plate. Put 1-2 ladles of beans (or spread refried beans) over the bread.
Ladle enough chili on top to cover the beans and some running over the sides of the bread.
Top the chili with grated cheese - then lettuce and tomatoes. Serve immediately. Enjoy!
You could also use green chili sauce but I like the red chili on these.
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
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