Tocabe’s Osage-Inspired Frybread Tacos

©  Sweet Life

Tocabe’s Osage-Inspired Frybread Tacos

Created out of necessity, frybread is a food that represents both perseverance and pain in American Indian history.  Working with the little available in a changing environment, First Americans developed a recipe that has been proudly passed on from generation to generation.  Learn more.

A quick bread, frybread often accompanies a meal, similar to the way that tortillas can be torn into pieces and used to scoop bites of food or can be dipped in stews and soups.  Frybreads can also be sprinkled with sugar or honey, or used for taco-style dishes, like the recipe below.  Indian tacos are typically topped with ground beef, but I wanted focus on the frybread and also give the hominy salsa a chance to shine.  So instead, I decided to top my frybread with black beans.

I really enjoyed the flavor of the frybread.  It’s texture was soft, chewy and with the addition of honey there was a small hint of sweetness and the dough came together quickly with little cooking time.  This soft dough, which consists of flour, salt, baking powder and water or milk, is fried until lightly brown and puffy.  A delicious addition to any meal!  Enjoy!

 

Frybread

Frybread

Ingredients

  • 2 cups flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 tbsp honey
  • 1 cup milk
  • Oil for frying

Instructions

  1. In a small saucepan or microwave, heat milk and honey until lukewarm temperature.
  2. In a bowl soft together flour, salt and baking powder.
  3. Slowly add the milk-honey mixture to the four and stir until soft dough is formed
  4. On a floured surface, knead dough gently. Do not overwork dough.
  5. Cut into eight equal pieces.
  6. Roll each piece to about ½ thick circles, as you might when making tortillas.
  7. Fry on each side until golden brown.
http://www.multiculturalfamilia.com/2011/11/11/tocabes-osage-inspired-frybread-tacos/

Recipe adapted from Indian Country

 

 

Osage Hominy Salsa

Ingredients

  • 2 cups hominy, drained and rinsed
  • ½ red onion, finely diced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 2 tsp sugar
  • 2 garlic cloves, finely minced
  • 1 Serrano chile, seeds removed and finely minced
  • 1/4 cup fresh lime juice
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/4 cup finely chopped cilantro
  • salt
  • freshly ground pepper

Instructions

  1. Add all ingredients and stir until well combined. Refrigerate until ready to serve.
http://www.multiculturalfamilia.com/2011/11/11/tocabes-osage-inspired-frybread-tacos/

Recipe adapted from Native American Recipes

 

 

Watch Tocabe owners and Guy Fieri cook up some Indian tacos:

 

 

Read more about Tocabe.

 

Vianney Rodriguez

Vianney Rodriguez

Vianney "Bonnie" is a Tejana (Texan) foodie with an eternal love for all things Texas, and is committed to teaching others about her Tex-Mex heritage.On any given day you can find her posting Texas-style recipes or wonderful recipes from Mexico!Check her out at her blog, SweetLifeBake.com!
Vianney Rodriguez
  • Fry bread is a total weakness of mine- this looks amazing with that hominy salsa. Want one!

  • You've just opened up a whole new world for me! Fry bread looks fabulous. I must try it!

  • Fried bread? You had me at fried…and then you added bread and I am drooling! 

  • Anonymous

    I absolutely love fry bread, but never thought about it as a taco base. The salsa looks wonderful, I´m thinking that I could make the same with mote, a Peruvian corn. Thanks for sharing this recipes. I´m ready to try them asap… Thank you!!!

  • Presleyspantry

    Never had it… but I do have fry boots. I guess I will have to give the bread a try…. since they both start with B.

  • Good thing it's chunky sweater weather so I can indulge and hide the bulge =)

  • I LOVE, LOVE, LOVE frybread tacos!!!

  • Chelsea

    I put a tiny hole in the center of the dough while rolling it out so it doesn't puff up too much

  • Betty

    When I was in first and second grade my family lived on the Navajo Reservation at Aneth Field in Southeastern Utah which started my life-long love of the American Indian. A couple of young teenage girls made fry-bread one day and it stayed with me forever. I will be trying to make it myself. I do have to say that I found your blog after watching Diners, Drive-Ins and Dives looking for the recipe for the Osage Hominy Salsa. I have made this many times and no one can figure out what it is (most people think it’s garbanzo beans); but EVERYONE just LOVES IT! Thank you for sharing!

  • Erin Dunn

    What happened to the recipes that were posted on the website??? I have made the frybread and Osage hominy salsa but did not write the recipes down. Could they please be e-mailed to me or at least be re-posted??

    • Erin, thanks for letting us know about this! We've fixed the glitch and you should be able to access all our recipes now. :)

  • Dianne

    On triple D episode they put dried cranberries in the hominy salsa.