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


  • 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


  1. 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.
  2. Form the dough into 6 separate balls, then let them sit in a warm place for an hour.
  3. 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.
  4. 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.
  5. 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.

Bunny Terry 505.504.1101

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