On Cinco de Mayo eve Anna and I had our first recipe taste test for May! Since our schedules are crazy this month we decided that ‘my turn’ would be held at my parent’s since I needed to be in town anyway. Further deviating a little from the norm, I decided to forgo the traditional Mexican fare and we made homemade salsa and Indian tacos.
The cast of characters for the homemade salsa- except for the fresh tomatos. They are for the Indian tacos as a topping. Sorry, they just jumped in there. It happens.
Just dump them all together in the blender. Easy peesy!
We added a juice from a whole lime instead of half as the recipe called for. It made it a lot less spicy- if you like spice then go with the recipe as is.
Nom nom NOM!!!!
The cast of Characters for the Indian taco bread- one tip we learned after a couple of tries- vegetable oil works a lot better than Crisco. Just make sure each new bread you’ll fry as a new bed of veggie oil to work with. You want a golden brown, not a burnt black lump of dough. 🙂
Hey good lookin!
Our cast of characters for the taco toppings. Ground meat, lettuce, sour cream, tomatos, salsa and shredded cheese. 😀
Sorry I started eating before taking the picture… it was like 9:30 before it was ready. I guess that’s what we get for starting so late, grocery shopping, having to let the bread dough rise… and forgetting the ground beef and having to make a second grocery store run. Totally worth it though, they were very tasty- and although they were not the best version I’ve ever had, it was a great first attempt. I may have put too many toppings on to really get a good taste of the bread too…
Bonus– the bread works great to put just honey on top for a dessert. YUM!!!
Sorry- no pix of me or Anna, we were crazy tired and mostly just wanted to eat. 🙂
They can both be found on thepioneerwoman.com:
Restaurant Style Salsa
Prep Time: 10 Minutes | Cook Time: | Difficulty: Easy | Servings: 12
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro (more To Taste!)
- 1/2 whole Lime Juice
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Indian Fry Bread
Prep Time: 30 Minutes | Cook Time: 10 Minutes | Difficulty: Easy | Servings: 6
- 3 cups All-purpose Flour
- 1/2 teaspoon Salt
- 3 teaspoons Baking Powder (slightly Rounded Teaspoons)
- 3/4 cups Milk
- Water As Needed To Get Dough To Come Together
- Vegetable Shortening Or Lard For Frying
Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. Add just enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit for 35 to 45 minutes to rest.
When you’re ready to make the fry bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go.
When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds.
Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces.