Indian Tacos

Indian Tacos you ask? When most people here me talk about these, they think East Indian, when it's really Native American Indian. It starts out with Indian Scone or Fry Bread, depending on which part of the world you are from. I first had these at my mother in laws house. DH is Native American Mohawk and scone or fry bread is one of my favorite ethnic foods he makes. You can eat these in so many ways, with soup, PB&J, with fried ham or of course as Tacos. The scone are chewy and lend a new and interesting flavor to the taco fixins. I prefer these tacos to Mexican tacos. I'd have to say this is one of my favorite dinners we make in this house.

Indian Scone or Fry Bread

3 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. warm water
vegetable oil, for frying

Combine flour, baking powder and salt in a large mixing bowl. Add warm water in small amounts and knead dough until soft but not sticky. Sometimes more flour or water will be needed. Roll out to 1/4 inch thick and cut with a large round cookie cutter. In a heavy skillet fry (deep fry) rounds in lard or other oil (just enough to cover the bottom) until bubbles appear on dough, turn over and fry on other side until golden.

INDIAN TACO is made by covering the fry bread with layers of fried taco meat, shredded lettuce, cheddar cheese, chopped onions and diced tomatoes. Cover the top with red or green chili sauce/salsa and sour cream, according to taste.