Made a frybread tacos for dinner. Cora loves this stuff, I call it her soul food. I made a basic sort of bean taco filling to go on the frybread. Also made a southwestern pumpkin soup that only I and the boy liked. Meh, what can you do. Here's the recipe I used for the frybread:
· 3 cups flour
· 1 tablespoon baking powder
· 1 teaspoon salt
· 1 tablespoon sugar
· 1 tablespoon powdered milk
· 1 tablespoon lard or margarine
· 1 1/2 cups warm water
For the Frybread: Mix flour, baking powder, salt, sugar, and powdered milk. Add lard or margarine and mix. Add water to make dough soft. Refrigerate until use. Dough will keep several days.
In a heavy skillet, heat 3/4-inch of oil to 375 degrees F.
Pat or roll out dough into about 6 (1/4 to 3/8-inch thick) rounds. Slide into hot oil. Puncture once or twice. Fry until golden brown. Flip the dough over and fry other side to golden brown. Take out and drain on paper towels.
The dough can be quite sticky, if so knead in flour until it's not. Sorry that picture is a bit blurry, the lens must be dirty. Frybread tacos are really simple and quite delicious. I flattened the frybread out quite a bit so it wouldn't undercook the middle, but that made my meal seem huge and therefore I couldn't finish it all. Oh well, lol.
Total Calorie Count for the Day: 926
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