Tewa Tacos
2 cups flour
1 ½ teaspoons kosher salt
1 ½ teaspoons baking powder
2 tablespoons lard or shortening
1 cup water
Lard, shortening or oil, for frying
Toppings:
1 lb. ground beef
1 yellow onion, diced, divided use
1 ½ cups stewed tomatoes
1 cup cooked pinto or black beans
Green or red chile sauce, or salsa
Salt and pepper, to taste
2 cups finely shredded cheddar-jack cheese
1 ½ cups shredded lettuce
1 cup fresh diced tomato
Directions:
To make the fry bread, combine the flour, salt, and baking powder in a bowl. Add lard and water and mix until dough is formed.
Form the dough into balls, then let them sit in a warm place for an hour.
While the dough is sitting, sauté ground beef, half of the chopped yellow onion (reserve remainder for garnish), beans and stewed tomatoes until the meat is cooked through. Add green or red chile sauce or salt to taste. Season with salt and pepper.
Roll or hand-form each dough ball into a flat circle about a half-inch thick. Heat oil and fry bread one or two pieces at a time, turning frequently, until bread is a golden brown.
Layer meat mixture and remaining ingredients on fry bread and serve.
Green Rice
3 cloves garlic
½ white or yellow onion, roughly chopped
1 jalapeno, seeded (or leave seeds in if you like it spicy)
1 bunch fresh cilantro (reserve a few for topping the rice)
1 small lime, juiced
2 cups low-sodium chicken broth or water
½ teaspoon ground cumin
½ teaspoon salt
Freshly ground black pepper
1 cup white basmati or jasmine rice
Directions:
First make the green sauce: In a blender or food processor, add in garlic, onion, jalapeno, cilantro, fresh lime juice, chicken broth, cumin, salt and freshly ground black pepper. Blend or process until completely smooth.
Place a medium pot over medium high heat. Slowly pour in the green sauce and fold in the rice, making sure it is evenly distributed in the pan. Once the sauce is simmering, reduce heat to low, cover the skillet immediately and cook for 20 minutes. After 20 minutes, remove the pan from heat (keeping the lid on), and allow rice to steam for another 10 minutes, then fluff rice with a fork.
