Tewa tacos, commonly known as Indian tacos, are an amazing combination of Native American and Mexican culinary traditions. Originating from the Native American Pueblos of the Southwest United States, particularly the Tewa people, these unique tacos have gained immense popularity across the globe. Made with frybread, a crispy flatbread, as the base, they are typically filled with flavorful fillings like seasoned ground beef, beans, vegetables, and topped with tantalizing sauces, cheese, and various other condiments. Join us as we explore the origins, uniqueness, and versatility of tewa tacos, providing you with a comprehensive guide to create the most delectable tewa taco experience in the comfort of your own kitchen.
Let's cook with our recipes!
SABRINA'S TACOS
Provided by Food Network
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Over a flame, in a broiler, on a grill or in a cast iron skillet on high heat, char skins of chiles until completely black on all sides. Put in a paper or plastic bag to steam for 15 minutes. Remove, then peel or rinse away skin; remove seeds and veins and slice into 1/2-inch-wide by 2-inch-long strips. In a large skillet over medium heat, heat lard or oil and cook onions, stirring occasionally, for 5 to 10 minutes, or until translucent and tender. Add chile strips and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes.
- Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through. Check seasonings. If you are using crema, stir in at the last minute or so of cooking. Place in warm tortillas and add condiments as you wish.
TEWA TACO
These tacos are a savory favorite at powwows and festivals across the country. They originated in the Southwest thanks to Native Americans' resourceful use of the ingredients on hand in the late 1800s. The secret is the rich, golden frybread that serves as the base for the toppings. Here's the recipe for Pueblo Harvest Cafe's classic interpretation, the award-winning Tewa Taco.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 6 tacos
Number Of Ingredients 12
Steps:
- Saute the ground beef, stewed tomatoes and half of the onions in a skillet until the meat is cooked through.
- Layer the cooked beef mixture, lettuce, the remaining onions, diced tomatoes, chile sauce and cheese on the Frybread, evenly distributing them or determining your proportions to taste.
- Combine the flour, baking powder and salt in a stand mixer fitted with the dough hook. Add the lard and mix for 2 minutes on medium speed. Add 2 cups water and continue mixing until combined.
- Form the dough into 6 separate balls, then let them rest in a warm place for about 1 hour.
- Roll the dough flat or form them by hand into flat circles, 10 inches in diameter.
- Heat a pot of lard to its smoking point. One at a time, drop each piece of dough into the lard and fry for about 4 seconds per side, until golden brown, turning at least four times during cooking.
INDIAN TACO
Steps:
- Brown the beef in saute pan over medium-high heat. Add taco seasoning, to taste. Add refried beans. Mix well and set aside.
- 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.
- Spoon some meat onto hot bread and top with your choice of the following: cheese, tomatoes, onions, green chiles, olives, salsa, and sour cream.
TACO NIGHT
Steps:
- Preheat the oven to 350 degrees F.
- Place the chili powder, cumin, onion powder, salt, cornstarch, garlic powder, oregano, paprika, black pepper, and cayenne or red pepper flakes, if using, in a small bowl or plastic container. Blend well.
- Spray a large skillet with nonstick cooking spray and place it over medium-high heat. Add the turkey or beef and cook, stirring and making sure to really break it up into small crumbles, until it is browned throughout, about 5 minutes. Drain off any liquid. Add the spice mixture and cook stirring, until you can smell all of the spices, about 1 minute. Add 34 cup of water and stir until the water is mostly evaporated, the meat is evenly coated with the spices, and there is still a little bit of liquid in the pan, about 4 minutes.
- To serve, place your choice of toppings in small individual bowls. Heat the taco shells on a baking sheet (or right on the oven rack, whichever you prefer) in the oven until warm and toasty, about 5 minutes. Transfer the meat to a serving bowl. Place the taco shells on a plate and cover them with a napkin or clean dish towel to keep them warm, setting them out with the bowls of toppings. Let everyone serve him or herself. Photograph by Todd Coleman/The Mom 100 Cookbook
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your tacos.
- Don't be afraid to experiment with different toppings: There are endless possibilities when it comes to toppings for Indian tacos, so get creative and find what you like best.
- Make sure your fry bread is cooked evenly: Fry bread should be golden brown and crispy on the outside, and fluffy and tender on the inside.
- Serve your tacos immediately: Indian tacos are best enjoyed hot and fresh, so serve them as soon as they are made.
Conclusion:
Indian tacos are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy meal, or for a fun and festive party. With so many different variations to choose from, there is sure to be an Indian taco recipe that everyone will love.
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