Fry Bread Tacos

TOPPINGS:
2 1 lb chicken breasts
2 tbps ground cumin
2 tbsp cayenne pepper
2 tsp ground black pepper
1/2 c dry pinto beans, cooked with salt
1/2 cup Aged Cheddar cheese, shredded
2 sm head shredded iceberg lettuce
1 can diced tomatoes
1 large onion

FRY BREAD:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 cups oil for frying, or as needed

Credit:
http://allrecipes.com/Recipe/Fry-Bread-Tacos-II/Detail.aspx

1. Combine beans and canned tomatoes in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium-high heat, cook the chicken, onion, cumin, cayenne and black pepper. Cover, and keep warm while you prepare the fry bread.
2. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
3. Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 1/2 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
4. Top fry bread with beans, chicken, lettuce and cheese. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.


Serving Size: makes 6 tacos