More years ago than I care to admit, Hubby and I took a research vacation through Wyoming and Montana. I was interested in learning first-hand about the Indian Wars that raged through the Plain States at the end of the Civil War.
We stood in a cattle pasture that had once been the site of the Wagon Box Fight. Naturally, I took a moment to “moo” with the locals before closing my eyes and allowing my mind to drift back in time to August 2, 1867. I could feel the warm wind against my face, smell gun powder drifting in the air and hear the shouts from Red Cloud’s warriors. The sensation was so vivid, it seemed real.
With Hubby’s help, I had roughed out a fictional story set at Fort Phil Kearney along the Bozeman Trail. By 1868 the Rail Road had expanded far enough west through Idaho, and dangerous travels along the Bozeman Trail became unnecessary. Since protecting travelers was no longer an obligation, the forts along the trail were abandoned, giving the illusion of a gracious gesture on the part of the Government when signing the Laramie Treaty of 1868. In truth, they would have abandoned the forts anyway. When the last of the Calvary left, the Cheyenne burned Fort Phil Kearney to the ground.
That same summer Hubby and I spent time at the site of Greasy Grass (Little Big Horn Battle Site) and attended a Mountain Man Rendezvous at Fort Bridger. If you have never been to a Mountain Man Rendezvous, it’s a must for anyone drawn to a first hand experience of life as it once had been. Fort Bridger was the site of peaceful gatherings dating back to a time before the west was fully settled. Mountain men came down to low lands to trade furs with Indians and settlers alike in exchange for supplies that would sustain them through the harsh winter ahead. Over fourty years ago, the tradition of an annual Labor Day Rendezvous was revived. Today some who attend are weekend mountain men, for others it’s still a way of life.
It was at Fort Bridger that we tasted Navajo Tacos for the very first time. Oh my goodness – tacos on fry bread are amazing. Fry Bread is something I have proudly perfected. Over the years I’ve made all sorts of fry bread tacos from ground Bison to Slow Roasted Pulled Pork. This is my latest venture into Fry Bread Goodness. Enjoy!
Al Pastor Fry Bread Tacos
Taco Garnish
2 firm Roma Tomatoes
2 cups shredded Iceberg Lettuce
1 cup shredded Mexican Cheese Blend
Nacho Jalapeño Peppers as desired
1 cup Sour Cream
Split tomatoes open, remove seeds. Dice tomatoes, set aside. Stack lettuce leaves together, roll tight to chiffonade cut. Drain Jalapeño Peppers. Have shredded cheese and sour cream at the ready.
Fry Bread
2-1/2 cups Flour
1 heaping tablespoon Baking Powder
1/2 teaspoon Salt
1 tablespoon Lard
1 cup Whole Milk, warmed
2 cups Oil for frying
In a large mixing bowl, stir together flour, baking powder and salt. Cut in lard with fingertips. Warm milk, add to the flour mixture.
On a floured cutting board knead fry bread for 5 minutes. Shape dough into a long cylinder, brush with oil, cover with plastic wrap and let rest for 20 minutes.
While dough is resting, cook up the Al Pastor filling and warm the beans.
Fry Bread Filling
1 (16 oz) package Al Pastor Chicken
1 (16 oz) can Refried Beans
1 tablespoon Lard or Bacon Drippings
In a large skillet over medium-high heat, cook chicken until no longer pink, about 15 minutes. As the chunks of chicken cook, break into smaller pieces. Keep warm until ready to assemble.
Empty refried beans in a microwave safe bowl. Top with lard or bacon drippings. Warm for a few minutes in the microwave. Stir lard into the beans, set aside until ready to spread.
Once dough has rested, the chicken is cooked and the beans are warm ,cut dough into 8 equal parts. Work with 1 piece of fry bread at a time, keeping remaining dough covered.
Roll a piece of dough into a ball. Flatten dough by hand, with a rolling-pin or tortilla press to create a 4-inch or so round of fry bread. Separate each dish of bread with a piece of waxed paper sprayed with cooking spray.
In a deep cast-iron skillet, heat about an inch or so of oil. Fry bread, one piece at a time, until golden brown, swirling as it cook to prevent burning. Use the end of a wooden spoon to swirl bread as it cooks, flip and continue to fry until done. Drain on paper towels, keep warm in the oven until ready to serve.
To Assemble and Serve: Spread warmed beans on fry bread rounds. Top with chicken, garnish as desired with lettuce, tomatoes, Jalapeños, cheese and sour cream. Serve with plenty of napkins and a pitcher of Margaritas.
O LORD, our Lord,
how glorious is Your name over all the earth!
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