Choclate, Fry Bread and Cowboys

Today is Nutty Fudge Day. It’s also less than a month from a very big deal birthday for me. Since Hubby wants to take me on a wine train in the Napa Valley to celebrate, I want to look my best for a sassy old broad. So fudge is out.

I’m just glad that our Mother’s Day Chocolate Festival has now been permanently canceled. When Hershey’s Chocolate had a factory in the heart of Oakdale, the Chocolate Festival was a big deal. People would come from all over just to taste the creations. There was a parade and a carnival. Once Hershey’s left, the festival began to dwindles. It was less about the Chocolate and more about pop-up vendors trying to sell you solar panels or rain gutters. While the town tried to revive the festival after the pandemic closures, it was never the same again and so about a year ago Oakdale City Council decided to scrub the whole thing. In a way, that is sad since chocolate and cowboys were what made Oakdale Oakdale.

Thankful the cowboys are still here.

Which brings me to today’s share. Recently I whipped up some of our favorite – Bison Fry Bread Tacos. I’ve gotten so good with the fry bread that I could make it in my sleep. These were the best yet. The fry bread was soft enough to fold over into a taco-shape, and made for a less messy eat. Happy Monday Everyone!

Bison Fry Bread Tacos
Toppings
2 cups shredded Lettuce
3 Fresh Tomatoes, chopped
2 cups Mild Cheddar Cheese, optional
1 cup Sour Cream
Spicy Guacamole, optional
Hot Taco Sauce, optional

Shred lettuce, chop tomatoes and grate cheese. Set aside. Have sour cream, guacamole and hot sauce at the ready for serving.

Indian Fry Bread
2-1/2 cups Flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
1 tablespoon Vegetable Shortening
1 cup Milk, warmed

Mix dry ingredients together. Cut in shortening; then add milk. Knead for 5 minutes on floured board. Shape dough into a long cylinder; brush with oil, cover with plastic and let rest for 20 minutes.

While the dough is resting, cook up the taco fillings.

Bison Taco Filling
1 can Whole Pinto Beans, drained
1 small Red Onion
Fresh Jalapeno Peppers
1-1/2 lbs Ground Bison
3/4 cup Chunky-style Salsa
Taco Seasoning to taste

Drain pinto beans, set aside.

Peel and finely dice red onion, set aside. Stem, core and finely mince jalapeno, set aside.

In a large skillet, brown ground bison with onion. Add Jalapeno, salsa, and pinto beans. Season to taste with taco seasoning. Cover and keep warm.

To Finish
Oil for frying

When ready, fry up the bread. Cut dough into 8 equal parts. Work with 1 part at a time, keep remaining dough covered.

Roll a piece of dough into a ball. Flatten the dough by hand, with a rolling-pin or tortilla press to create about a 4 to 6-inch tortilla. Don’t worry if your fry bread isn’t perfectly round. Mine rarely are – some are oblong, some a bit more square. It really doesn’t matter.

Fry bread in hot oil until golden brown, swirling as it cooks to prevent burning. Use the end of a wooden spoon to swirl bread as it cooks, flip and continue to brown until done. Place on a paper towel, blot off excess grease and set aside in a warm oven. Repeat until all the bread has been fried.

To Assemble: Spread sour cream over each fry bread round. Top with guacamole, then meat mixture. Scatter lettuce and tomatoes over meat. If desired, finish with grated cheese and hot sauce. Enjoy.

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Send forth your light and your fidelity;
they shall lead me on
And bring me to Your holy mountain,
to Your dwelling-place.