>> Hilah: Hey there!
I am Hilah, and welcome to Hilah Cooking!
Today I am going to show you how to make Indian frybread, AKA, Navajo frybread, and it’s
BFF, Indian tacos, AKA, Navajo tacos, and if you know what these things are, you are
either getting really excited right now, or you’re getting ready to tell me I’m doing
it all [bleep] wrong, but if you don’t know what I am talking about, then pay attention
because we’re about to get a history lesson too.
What?
Oh, yeah.
Learning.
[MUSIC]
[Indian Tacos Recipe]
>> Hilah: Alright, first we are going to make our dough, and I’ve just got some dry ingredients
here and some milk and some water, and these were invented in the internment camps, like
in the 1860s when the U.S. government was pushing all the Navajo out of their territory
and making them go live in basically like concentration camps I guess, and then they
made this to eat with the government rations that they had that was like flour and lard
and powdered milk.
I’d never heard of these before.
Chris took me to Oklahoma and we had them at the state fair, but they are like a huge
deal there, and they’re delicious, so anyway, now they’ve become kind of like part of
the, I don’t know, the lexicon of the cuisine there.
Ok, so we don’t want to knead it, this is similar to the tortillas that we made before,
but not quite the same thing, so get the hands floured.
[PAUSE] Get four chunks out of this.
So, just start patting it out.
Don’t want to make them too thin, and we’re just keeping this like, it’s a real tender
little dough here.
Ok, now that’s it, like, we’re pretty much done.
I am going to turn around to the fryer and we are going to fry them in some oil, not
lard, lard would be more traditional I guess.
Alright, I know my oil’s hot when I put a little wooden spoon in there and it starts
fizzing.
You want it to about 350, and delicately place my little frybread with my hands because I’m
living on the edge.
You just want to lift up the edges to make sure your bottom is getting, make sure your
bottom is getting browned, and this will just take like two minutes.
Alright, and then once it’s nice and tenderly browned, we are going to carefully flip it,
and it does that, so beware, careful of yourself.
Wear a shirt if you can help it, some shoes too is good.
Yup, alright, check it out.
We have got an Indian taco here.
So, I want to, I have got a little bowl with some towels in it.
I am just going to kind of prop this upright to drain while I keep frying the rest of them.
Oh, hell!
You little bugger.
So this could be served for breakfast like with honey on top of it, and then it’s just
like frybread, and but to make a taco, I’ve got some beans.
I think it’s always whole beans, like, not ever refried beans, so throw some of them
on, and then I’ve got my taco meat that I just made, the same recipe that I used in
the crispy taco video.
I am actually using bison in this one, just, well, that’s, I don’t know, whatever,
keeping it real I guess, some cheese, and then some tomatoes, some lettuce.
Dude, it’s kind of, kind of hard to eat here, and then like some pickled jalapenos
if you want, some hot sauce.
You could put sour cream on it, and I guess you could put whatever you want on it, but
this is how I had it at the fair, so you could also probably roll it up and try to eat it
like that, but that seems a little playing with fire there.
I do like that, oh man, that’s way too big of a bite.
Umm hmmm, that is some fine eats!
I tell you what!
Well, there you go.
There’s an Indian taco.
It doesn't look much like a taco.
You may not be familiar with the taco, but it’s delicious indeed, and it’s got a
long history behind it, so I hope you try this recipe, let me know if you have any questions
in the comments below, and I’ll get to them as soon as I can.
Thanks so much for watching, and I hope you have a great day.
Bye!
[MUSIC]
>> Hilah: Taco!
Taco!