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.
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.
