There’s nothing in the world like New Mexico cooking! We borrowed this recipe from New Mexico Magazine and I plan to give it a try this weekend.
Chef David’s Tewa Taco
Makes 6 tacos
Fry bread
- 4 cups fine-milled flour
- 1 tablespoon kosher salt
- 1 tablespoon baking powder
- 1/4 cup lard
- 2 cups water
- Additional lard for deep-frying
Toppings
- 3 pounds of ground beef
- 2 yellow onions, diced
- 3 cups stewed tomatoes
- 4 cups finely shredded cheddar-jack cheese
- 3 cups shredded romaine lettuce
- 1 1/2 cups fresh tomato, diced
- Green chile and/or red chile sauce
DIRECTIONS
- To make the fry bread, combine the flour, salt, and baking powder in a stand mixer with a dough hook. Add the lard and mix for 2 minutes on medium. Add the water and continue mixing until the dough is combined.
- Form the dough into 6 separate balls, then let them sit in a warm place for an hour.
- While the dough is sit ting, sauté the ground beef, half of the chopped yellow onion, and the stewed tomatoes until the meat is cooked through.
- Roll or hand-form each dough ball into a flat circle about 10 inches in diameter. To deep-fry the dough, heat a pot of lard to its smoking point. Drop each piece of dough into the lard, one at a time, and fry for about 4 seconds on each side, turning the dough at least 4 times in total, until the bread is fried a golden brown.
- Layer toppings on fry bread to taste: cooked ground beef, romaine, the remaining diced onion, shredded cheese, diced tomato, and/or warmed chile sauce.
Read the Entire Article About Chef David’s ‘Chopped’ Experience Here.
