Native Fry Bread Tacos - Wheat Foods Council

Name: Native Fry Bread Tacos - Wheat Foods Council
Ingredients: (2 ea) Fry Bread, freshly fried; (74 g / ¼ cup) Refried beans; (85 g / 3 oz) Skirt steak, grilled, sliced; (66 g / ¼ cup) Butternut Squash and Poblano Salsa; (36 g / 1 ¼ oz) Chayote squash, julienned; (16 g / ½ oz) Radishes, thinly sliced; (27 g / 1 ½ T) Avocado Crema; (16 g / 2 T) Cotija cheese, crumbled; (6 ea) Cilantro leaves; (7 g / ¼ oz) Flour; (680 g / 2 ¼ cups) Baking powder; (110 g / ½ cup) Salt; (17 g / 2 T) Hot water (130°F); (174 g / ¾ cup) Oil (for frying); (120 g / ¾ cup) Butternut squash, ¼” diced, tossed lightly in oil and roasted at 425°F for ~12-15 minutes; (85 g / 2 ea) Poblano peppers, roasted until the skin is charred, peeled, seeds removed, and ¼” diced; (3 g / 1 ea) Serrano pepper, roasted, peeled, destemmed, finely diced; (13 g / 1 ea) Jalapeño pepper, roasted, peeled, destemmed, finely diced; (56 g / ½ cup) White onion, roasted, diced; (100 g / 3 ½ oz) Tomatillos (if using fresh, roast, peel, and blend; if using canned, drain and blend in a food processor); (8 g / 1 ½ T) Cilantro, large stems removed, chopped; (2 g / 1 tsp) Cumin; (36 g / 3 T) Lime juice; (80 g / ½ cup) Corn, roasted; (3 g / 1 tsp) Salt, kosher; (227 g / 8 oz) Sour cream; (56 g / ½ ea) Medium avocado

www.wheatfoods.org

This fry bread taco is a nod to indigenous Native American culture fused with South American flavors. The soft fry bread is a perfect vessel to use as a taco an

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Ingredients

(2 ea) Fry Bread, freshly fried
(74 g / ¼ cup) Refried beans
(85 g / 3 oz) Skirt steak, grilled, sliced
(66 g / ¼ cup) Butternut Squash and Poblano Salsa
(36 g / 1 ¼ oz) Chayote squash, julienned
(16 g / ½ oz) Radishes, thinly sliced
(27 g / 1 ½ T) Avocado Crema
(16 g / 2 T) Cotija cheese, crumbled
(6 ea) Cilantro leaves
(7 g / ¼ oz) Flour
(680 g / 2 ¼ cups) Baking powder
(110 g / ½ cup) Salt
(17 g / 2 T) Hot water (130°F)
(174 g / ¾ cup) Oil (for frying)
(120 g / ¾ cup) Butternut squash, ¼” diced, tossed lightly in oil and roasted at 425°F for ~12-15 minutes
(85 g / 2 ea) Poblano peppers, roasted until the skin is charred, peeled, seeds removed, and ¼” diced
(3 g / 1 ea) Serrano pepper, roasted, peeled, destemmed, finely diced
(13 g / 1 ea) Jalapeño pepper, roasted, peeled, destemmed, finely diced
(56 g / ½ cup) White onion, roasted, diced
(100 g / 3 ½ oz) Tomatillos (if using fresh, roast, peel, and blend; if using canned, drain and blend in a food processor)
(8 g / 1 ½ T) Cilantro, large stems removed, chopped
(2 g / 1 tsp) Cumin
(36 g / 3 T) Lime juice
(80 g / ½ cup) Corn, roasted
(3 g / 1 tsp) Salt, kosher
(227 g / 8 oz) Sour cream
(56 g / ½ ea) Medium avocado