I made this for lunch for DD and myself, so I only made half the recipe. The first two I just hand shaped and I don't think I got them thin enough, so the 3rd one I rolled out thinner. I have to admit that I cheated and used canned northern beans, so I skipped the first part of the directions, which ended up working out fine. We used lettuce, cheese, tomatoes, sour cream and salsa as the toppings. This is not a recipe I would use often, as it takes time to prepare, but very tasty all the same and a nice switch from regular taco's. Thanks Al Al for a great recipe. Made for Spring PAC 2008.
I like these, really I do. I'm just not sure I made them correctly. The chili was very extremely dry by the time it cooked for an hour and a half (but tasty!) and the frybread was entirely, overly? crisp. It was a challenge to eat. I tend to be a minimalist when it comes to toppings and used only cheddar cheese, lettuce and tomatoes. It was yummy. Perhaps an indication of whether the bread should be at all pliable when done would be helpful to the cook attempting these for the first time. Since I have extra frybread pieces now in my freezer, I am sure to try again.
I have been making fry bread for my family for years. Learned about it at a pow wow in Nevada. This filling is a different than what I have used but it is delicious and has become the standard for Indian Tacos at my house!