Bison Fry Bread Tacos

HISTORY AND CONTROVERSY OVER FRY BREAD

The fry bread links generation to generation, connecting the painful narrative of Native American history. Fry bread can be traced back to the 1860s, created by the Navajo. The U.S. government forced Natives in Arizona to relocate to New Mexico in a 300 mile journey known as “the long walk”. With the land in New Mexico not being sustainable to grow their staples like beans and corn, the government gave the Natives processed flour, processed sugar, and lard; the main ingredients for fry bread.

There are 2 opposing perspectives on fry bread. While many look at fry bread as a symbol of pain, perseverance, and survival that has unified tribes, those that oppose see fry bread as contributing to high levels of obesity and diabetes on Native reservations. It is also looked at as a symbol of colonial oppression. As tasty as fry bread can be, there is no nutritional value whatsoever.

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Bison Fry Bread Tacos

If you’ve never had a fry bread taco, you are missing out. A simple dough made of flour, baking powder, salt, milk, and water is rolled out into large disc-like shapes and is deep fried. Then you top the fried flatbread with taco toppings: meat, lettuce, cheese, peppers, tomatoes, sour cream, green onions, cilantro, and salsa.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Indigenous

Keyword: bison, Indigenous, main course, USA

Author: Alex Gorgos

Equipment

• rolling pin

Ingredients

Fry Bread

• 2 cups flour plus more for bench flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1/2 cup water
• vegetable oil for frying

Bison

• 1 tbsp vegetable oil
• 1/4 cup onion finely chopped
• 4 garlic cloves minced
• 1 lb ground bison
• 2 tsp salt
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp black pepper

Taco Toppings

• lettuce shredded
• jalapeños sliced
• tomatoes diced
• green onion chopped
• cilantro chopped
• cotija cheese
• sour cream
• salsa

Instructions

Fry Bread

• Mix separately together the wet and dry ingredients.
  
• Mix the wet and dry ingredients together.
  
• Lighlty flour a clean workspace. Portion out the dough into 4 equal pieces.
  
• Roll out each pieces into 8” circular shapes; about 1/4” thick.
  
• Heat up cooking oil in a large sauté pan over medium heat; about 1/2” deep. Carefully lay one of the fry bread into the oil.
  
• Fry for 2-3 minutes a side.
  

Ground Bison

• Heat up oil in a sauté pan over medium high heat. Sauté the onions and garlic for 2 minutes.
  
• Add in the ground bison. Brown for 8 minutes.
  
• Season with salt, pepper, cumin, paprika, and oregano.