American Indian Heritage Month : Native American Taco Recipe

The state of New York hosted the first "American Indian Day" in 1916. It was not until the 1990's that a whole month was declared. George Bush declared the first National American Indian Heritage Month on August 3rd. Senator Daniel K. Inouye of Hawaii and Congressional Delegates Eni Faleomavaega of american Samoa introduced the bill to make the holiday a month rather than a day.

During the month of August we should take note of injustices that the American Indian people have suffered. There are many that still do not enjoy all that America has to offer. In the future Americans, American Indians and Alaska Natives will face challenges in the coming years. We are all a union of people and must make sure all are cared for. Tribal America must be included in our future but the past should never be forgotten.

Try a great Native American Indian inspired recipe:

Native American Indian Tacos

2pkgs Active Dry Yeast
6 cup Warm Water
½ cup Dry or Liquid Milk
½ cup Sugar
1 cup Cooking Oil
1 tsp Salt
5lbs Flour
Shortening, for frying
Makes Bread, for a crowd (12-15pieces depending on the size you make the bread

Taco Topping
5lbs Ground Drained Hamburger
4 Packets Taco Seasoning
2 cans Cooked Pinto Beans
Chopped Tomatoes
Shredded Lettuce
Grated Cheddar Cheese
Salsa
Sour Cream

FOR BREAD:

Add yeast and warm water, mix until yeast is dissolved, add sugar, milk, and salt, mix well until dissolved, add oil. Add flour 2 or 3 cups at a time mix until you can’t mix with spoon any longer, turn out onto counter and knead the remaining flour into the dough. Dough will be sticky but manageable, you may not need all of the flour it just depends on the weather and your location, please adjust as needed.

Let dough rest about 20 minutes before frying. Heat oil to about °350 and precede to fry your bread. Grease your hands with shortening when handling the dough, use a handful of dough and pat out plate sized. While frying poke a few airholes into the bread and pour hot oil over the top while frying. Fry both sides of the bread for 1-2 minutes on each side or until you are sure the bread is not doughy on the inside. Cool Bread on oil absorbent paper towels and keep covered until ready to use.

TACO TOPPING:

Combined cooked hamburger and taco seasoning according to directions on seasoning packet. Keep beans separate for the guests who don’t like beans. Prepare your taco just as you would a regular taco except build it on the bread, serve warm and top with salsa and sour cream, enjoy!

shared this informational recipe post at
Bouquet of Talent