Indian tacos?? I had no idea what they were until Riley I walked onto Haskell Indian Nations University’s campus to an outreach event where they were serving such delicious looking tacos. Fluffy, fried, and spicy! We love all those things! We thought it was a joke at first, because we are new to the Indian culture. We are very familiar with Mexican culture, we grew up around it in western Kansas. But, hey! It’s a real thing.
They are sooo delicious, quick, and super easy to make from scratch. The best part about them, is the lack of rolling dough. I’m terrible at it when I make my tortillas and pie crusts. I’m getting better but, let’s just say, I’m better company at the dinner table without the rolling.
The Great Con-ola
Sadly we quickly found out that they fried their bread in canola oil. I don’t blame them. It’s cheap and what largely has been recognized as the “healthiest cooking oil” in the last 30 years. Riley and I choose not to eat anything fried in canola oil. Here is a great article on why. Ha, and the name just gets ya (I had to even make it my header of this paragraph) Funny!
The easier explanation is as simple as this, my body thoroughly rejects polyunsaturated fats that don’t come straight from unprocessed nuts. I get bloated, fatigued and have brain fog. AND when I eat saturated fats, I’m satisfied, energized, have better memory, and more. Here is an article for the case on saturated fats.
Made From Scratch
Even though they looked SO GOOD, we didn’t eat the tacos at the event. To me it wasn’t worth the bloat (every girl is with me on that). To Riley it wasn’t worth having to listen to me complain about the bloat (Every guy is with him on that). So, we went home and I came up with some of our own.
Because this blog is all about eating what is natural (existing in nature and created by God not man) Einkorn flour is my favorite flour. It hasn’t been hybridized and thus our bodies digest it WAY better! If you can’t tolerate gluten, repair your gut with natural probiotics then give this a try. Maybe you’ll be able to digest this. It’s worth a try!
I’m now super thankful for those college students who held signs for Indian tacos as we drove by three time debating if this was a real thing or not. Totally worth the awkward stares!
Einkorn Indian Fry Bread
3 cups Einkorn flour
1/2 tsp pink Himalayan salt
3 tbsp aluminum free baking powder
3/4 cup whole milk
Filtered water as needed
Pastured lard or grass-fed tallow
Add all dry ingredients and mix together
Slowly add milk while stirring with a fork. Do not over stir
Stir for a little while longer to incorporate the milk as much as possible
Add a little bit of water, 1 tbsp at a time, until the dough comes together.
IMPORTANT: let rest for 30 minutes, covered with a towel.
When the dough has rested, heat cast iron skillet on stove top with about 1/2 cup lard or more.
Grab about a 1/3 cup of the dough.
With your finger, starting at the middle of the dough ball, begin pressing the dough to flatten it out to about 1/4-1/2 inch thick.
When the tallow or lard is hot, add the pressed patty to the skillet.
Let it fry for about 45 seconds on each side.
Place on a plate with a paper towel to soak up some grease.
Serve with taco toppings or honey!
The pastry will double in size when frying.
If this does not happen for you, you cheated on the resting time.. shame. 😉
Try 45 minutes next time for resting or add some yeast or sourdough starter to your dough.
1 lb grass-fed beef
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cheyenne pepper
1 tsp cumin
1 chopped tomato
whole milk sour cream or yogurt
Fry up ground beef with seasoning
Top Indian fry bread with meat and toppings
See my recipe for Indian fry bread. Make sure if you buy store bought, that it’s made with lard and a digestible flour such as einkorn flour.