Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!
Thursday, November 29, 2012
Do you ever go to The Cheesecake Factory for something other than cheesecake? One of my most favorite things to eat there is The Navajo sandwich. So good! Chicken, onion, avocado, lettuce, tomato...all stuffed into warm fry bread! I LOVE IT!! So making fry bread in my kitchen has been on my list of things to do for quite a while. I had some pork loin I used to fill my fry bread with, but you could use just about anything. These turned out really good and it was a nice change from corn tortillas.
Pork Tacos with Indian Fry Bread
2 pound pork ~ diced
1 medium onion ~ diced
1 4-ounce can diced green chilis
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1/2 cup chicken stock
3 tablespoons flour
In a large skillet, cook onion and green chili in a little oil until tender.
Add the diced pork, salt, pepper and cumin and cook until done.
Sprinkle meat mixture with the flour then add the chicken stock.
Stir well and cook until mixture is thick. Keep warm.
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup warm water
Combine dry ingredients in a bowl. Add warm water and stir and add in more flour if needed for a soft dough.
Cover bowl and let rest about 15 minutes.
Pull off large egg-sized balls of dough and roll out thin rounds. Not too thin or the end result will be hard. You're looking for soft here.
Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden.
Fill bread with taco mixture, lettuce, cheese, salsa, etc.