INDIAN TACOS
These are sauce recipes. See the Frybread recipe for a good "bowl".
Taco sauce is spread over a large flat frybread topped with shredded lettuce and cheese. 3 versions are given, one made with hamburger, one with chicken or turkey, one vegan (vegetarian). Figure ingredients based on how many you will serve or think you will sell. As well as Indian tacos, you can sell fry breads by themselves, with a berry pudding-sauce (wojapi) over it, and if you sell a soup or stew, a small one with each bowl. This amount of taco sauce is about right for 8-10flat fry breads, so multiply everything accordingly.
Burger taco sauce--enough for 8-10 frybreads. Hamburger version:
Sauce:
1 LB hamburger
1 large onion minced
2 small cans tomato paste
1 big can tomatoes
1 tsp. basil
1/2 tsp. oregano
salt, pepper, Chile powder to taste
Topping::
1 head iceberg lettuce shredded
1/2 LB cheese grated coarse
On the counter:
bowl of fine-chopped onion
bowl of mild green chilies chopped up fine Fry onion and hamburger broken up loose.
Sprinkle some salt and chilepowder over it.
Add tomato paste and 4 cans of water and the canned tomatoes and their juice -- break up tomatoes and stir it around.
Taste for seasoning.
Simmer till meat and onions are done and sauce is thick, 30 - 40 minutes.
Assembling: put the flat fry bread on a paper plate and spread sauce over it (don't be stingy). Put a handful of cheese on it and top with a handful of shredded lettuce. People add their own choices of chopped raw onion, chilies (and maybe some other favorites) from the bowls. In some areas, the culture favors the addition of hot chilies to this sauce (not in ours).
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Chicken (or other bird) version:
Make it when you want broth and some meat for a wild rice soup-stew too. Roast or stew chickens, turkeys or ducks.
Remove meat from bones. Boil bones, wings, backs with onions, carrots to make broth for wild rice soup/stew. Dice meat from fowl and use in place of hamburger to make taco sauce.
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Vegan (vegetarian) taco sauce--enough for 8 -10 tacos
1 large onion chopped
1/4 LB chopped mushrooms
1/8 cup soy grits
1/2 cup sunflower seeds ground very coarse in blender with
1/3 cup peanuts
2 tbsp. chopped parsley
1 tsp. basil
1/2 tsp. oregano
salt and pepper to taste
2 small cans tomato paste,
2 cans water
1 large can tomatoes and their juice
4 tbsp. fine-grated Parmesan cheese
Fry onions, garlic sprinkled with herbs until golden in oil. Add soy grits,ground seeds and nuts, fry 5 minutes. Add tomato paste, water, canned tomatoes, break up tomatoes with spoon. Cover and simmer over low heat 2--30 minutes. Stir in Parmesan before assembling tacos.
Meat protein equivalent here to sauce made with 1 LB hamburger, 35% of day's protein need per taco (with about 1/4 cup grated cheese on it).
In reality, of course, you will always be making much more sauce than these recipes, using everyone's big fry pans, etc. The basic procedure is to get young people to peel and chop the onions if possible! Other than that, just dump everything in until it tastes right. For sauce, unlike frybread, you can make big batches at once. Prepare a big plastic bag full of cheese grated ahead of time and another of shredded lettuce. Some onions for the sauce can be peeled and chopped in advance too; if so use 1 1/2 cups chopped onion proportional to the other amounts in each recipe.
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