With a surprisingly long break in between (five years!), Tuesday of last week was the right time to bring back what we call Tahlequah tacos, served on the extra special touch of Navajo frybread. I prep the beef myself using a homemade taco seasoning. I'd grabbed tomatoes and onions from the IGA in Boonville after wrapping up a day of administrative observations training. I took the extraordinary step of setting up the skillet as a deep fryer because that's the only way you're gonna get true frybread. Throw in some sour cream and cheese in the final assembly, according to the tastes of each diner, and you've got a table party happening on each individual platter.
"Indian Frybread and Indian Tacos" and "Crispy Beef Tacos," by Hilah Johnson. From HilahCooking.com.
"Homemade Chili and Taco Seasoning," from Jamie Lothridge of MyBakingAddiction.com. [Published 03 February 2011]
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