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

Taco Filling:

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.

The ingredients for the filling.

Saute the onion and green chili.

Then add the meat and seasonings.

Sprinkle a little flour over the cooked meat.

Add a little chicken stock to the 
skillet to thicken the mixture.

Fry Bread:

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.

Serve hot.

Fill bread with taco mixture, lettuce, cheese, salsa, etc.

The stuff for the fry bread.

Combine the dry ingredients.

Then add the milk. You might have 
to play with the dry/wet ingredients 
to get it just right. You don't want 
it to be too sticky.

Then tear off large egg sized pieces
 and flatten with your hands on 
a lightly floured surface.

Fry them until lightly golden on both sides.

Then fill 'em with the meat filling 
and load 'em up with all the other 
things you like on a taco. Yummers!