> See this recipe on-air on 01/25/2003 at 7:00 PM ET.
Recipe courtesy Indian Pueblo Cultural Center Albuquerque
1 1/2 pounds ground beef
6 round fry bread pieces, recipe follows
1/2 poundcCheddar cheese, grated
1 head lettuce, shredded
3 tomatoes, chopped
1 onion, chopped
Green chile, optional
the ground beef in a saute pan. Divide equally onto 6 fry bread rounds. Top
with cheese, lettuce, tomatoes, and onions. Great served with salsa and green
A viewer, who may not be a professional cook, provided this recipe.
The FN chefs have not tested this recipe and therefore, we cannot make representation
as to the results.
For the fry bread:
2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 tablespoons lard, cut into 1/2-inch bits, plus 1 pound lard, for deep frying
the flour, dry milk solids, baking powder and salt, and sift them into a
deep bowl. Add the lard bits and, with your fingertips, rub the flour and
fat together until the mixture resembles flakes of coarse meal. Pour in the
water and toss the ingredients together until the dough can be gathered into
a ball. Drape the bowl with a kitchen towel and then let the dough sit at
room temperature for about 2 hours. After sitting, tear the dough into 6
equal pieces. Then, on a lightly floured surface, roll each dough ball into
a circle about 4 inches in diameter and 1/4-inch thick. With a small knife,
cut 2 (4 to 5-inch) long parallel slits completely through the dough, down
the center of each rolled piece, spacing the slits about 1-inch apart. In
a heavy, 10-inch cast iron skillet, melt the remaining pound of lard over
moderate heat until it is very hot but not smoking. The melted fat should
be about 1-inch deep, add more lard if necessary. Fry the rolled dough, 1
at a time, for about 2 minutes on each side, turning them once with tongs.
The bread will puff slightly and become crisp and brown. Drain the Navajo
fry bread on paper towels and serve warm.
Yield: 6 (4-inch) round fry breads
Prep Time: 25 minutes
Inactive Prep Time: 2 hours
Cook Time: 30 minutes