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Fry Bread Tacos II

Reviewed: Oct. 21, 2010
I make these for my family as a special treat due to the deep frying of the dough. We call these Indian tacos and they make a huge hit at pow-wows. They are also called Scones (sk-ons) For every cup of flour, I use a table spoon of baking powder. Eg: 4 cups of flour and 4 Tbsp of baking powder. I just eyeball my salt, only a pinch or so, and I also put in about (eyeballed) 2 Tbsp of sugar in as well. You can omit the milk and use warm water to mix it. Add a little at a time until the desired consistency is met. Mix it with enough water until it is like a very thick pancake batter, where the dough will move like molasses out of the bowl if turned sideways. Use a large metal spoon (slotted is best) to scoop out a spoon full and as you drop it in the oil, press it out a bit to shape it. Done when both sides are golden brown. Make sure, as others have said, that the oil is hot. I also use my own chili recipe to use as a topping along with any taco fixings on top. I am going to try the idea for the left over fry bread. You can nuke them the next day, but they are not as good. Plain fry bread cut in half with jam or peanut butter is great. You can also put in a hamburger, fried egg and cheese, or what ever you enjoy. Warning-this is a very filling recipe. :)
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