Native Fry Bread Tacos

Ingredients

FRY BREAD TACOS

(2 ea) Fry Bread, freshly fried
(74 g / ¼ cup) Refried beans
(85 g / 3 oz) Skirt steak, grilled, sliced
(66 g / ¼ cup) Butternut Squash and Poblano Salsa
(36 g / 1 ¼ oz) Chayote squash, julienned
(16 g / ½ oz) Radishes, thinly sliced
(27 g / 1 ½ T) Avocado Crema
(16 g / 2 T) Cotija cheese, crumbled
(6 ea) Cilantro leaves

FRY BREAD

(7 g / ¼ oz) Flour
(680 g / 2 ¼ cups) Baking powder
(110 g / ½ cup) Salt
(17 g / 2 T) Hot water (130°F)
(174 g / ¾ cup) Oil (for frying)

BUTTERNUT SQUASH AND POBLANO SALSA

(120 g / ¾ cup) Butternut squash, ¼” diced, tossed lightly in oil and roasted at 425°F for ~12-15 minutes
(85 g / 2 ea) Poblano peppers, roasted until the skin is charred, peeled, seeds removed, and ¼” diced
(3 g / 1 ea) Serrano pepper, roasted, peeled, destemmed, finely diced
(13 g / 1 ea) Jalapeño pepper, roasted, peeled, destemmed, finely diced
(56 g / ½ cup) White onion, roasted, diced
(100 g / 3 ½ oz) Tomatillos (if using fresh, roast, peel, and blend; if using canned, drain and blend in a food processor)
(8 g / 1 ½ T) Cilantro, large stems removed, chopped
(2 g / 1 tsp) Cumin
(36 g / 3 T) Lime juice
(80 g / ½ cup) Corn, roasted
(3 g / 1 tsp) Salt, kosher

AVOCADO CREMA

(227 g / 8 oz) Sour cream
(56 g / ½ ea) Medium avocado

Further Details

Chef: Ian Ramirez
Active Time: 5 minutes
Total Time: 1 ½ hours

Native Fry Bread Tacos

This fry bread taco is a nod to indigenous Native American culture fused with South American flavors. The soft fry bread is a perfect vessel to use as a taco and pairs well with bison, salmon, chicken, or beef. Here, beans and steak are topped with squash, radishes, and a smooth avocado crema.

Directions – Fry Bread Tacos

1. Lay out freshly fried fry bread.

2. Spread the refried beans evenly among the 2 tacos.

3. Divide the sliced skirt steak evenly between tacos.

4. Top with salsa, chayote, radishes, crema, and cotija. Garnish with cilantro leaves. Serve immediately.

Directions – Fry Bread

1. Mix all ingredients together until a shaggy dough forms. Let rest for 10 minutes.

2. Portion into 64-gram portions and hand-form into rolls. Press with a rolling pin and spread out into 5″- 7″ discs.

3. Refrigerate for 30 minutes.

4. Place in a 350˚F deep fryer.

5. Turn after about 20 seconds and continue to fry for an additional 20-30 seconds or until it just starts turning golden brown. Do not over-fry to ensure the bread is pliable enough for a taco.

6. Remove from the fryer and place on paper towel to dry.

YIELD: 9 pieces

SHELF LIFE: Serve immediately. Freeze unfried for up to 3 months.

Directions – Butternut Squash and Poblano Salsa

1. Place all ingredients in a bowl and mix together. If too dry, add more lime juice.

YIELD: 405 g / 2 cups

SHELF LIFE: 7 days refrigerated

Directions – Avocado Crema

1. Place all ingredients in a blender and blend until smooth. Reserve in a squeeze bottle.

YIELD: 326 g / 1 ½ cups

SHELF LIFE: 7 days refrigerated