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2 Tasse | flour unbleached |
1/2 Teelöffel | salt |
1/2 Tasse | Instant dry milk |
1 Esslöffel | baking powder |
1 1/2 Esslöffel | Solid shortening |
3/4 Tasse | water |
| Vegetable oil for frying |
| Butter, honey, and fresh lemon juice Taco Filling |
1 x ca. 450 g | ground beef |
1/2 Tasse | Onion chopped |
1/2 Teelöffel | salt |
| pepper |
2 Dose | (15 oz) ranch or chili-style beans, undrained |
4 Tasse | (16 oz) cheddar cheese, shredded |
1 Dose | (4 oz) green chilies, diced |
2 | Tomatoes chopped |
| Lettuce shredded |
| Salsa |
Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6-in. Circle. Cut a 1/2 in. Diameter hole in center of each circle. Heat 1 in. Oil in Dutch oven to 400o. Slip each circle into oil; fry each side about 1 minute or until puffed and golden. Drain. If desired, serve warm with butter, honey and lemon juice. Or, to make tacos, brown beef, onion, salt and pepper; drain. Stir in beans; cook 5 minutes. Place fry bread on baking pan; spread each with 1/2 cup taco mixture. Sprinkle with cheese and chilies. Bake at 350o until cheese melts. Serve with tomato, lettice and salsa. Yield: 12 fry breads.
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