Fry Bread
3 cups flour
2 Tbsps baking powder
1/4 tsp salt
1 1/4 cups water, warm
In large bowl, add dry ingredients and mix. Add water and mix until all flour is incorporated. If the dough is too wet, add flour a tablespoon at a time until it no longer sticky. If it's too dry, add water until it is smooth but not sticky. Cover and set aside 15 minutes.
Taco Meat
2 lbs ground beef
1 1/2 cups salsa, such as Pace Picante Sauce
1 pkt Sazon Goya
2 tsp chili powder
1 tbsp. cumin
1/2 tsp garlic powder
1 tsp minced dried onion
1 can pinto beans or kidney beans, drained
1 can corn, drained
Add all ingredients to the pressure cooker pot. The salsa acts as your liquid so you don't need to add water. Cover and cook at high pressure 10 minutes. Quickly release pressure and stir to break up the meat mixture. Use the brown or sear feature to further cook off some of the remaining liquid that has formed.
Meanwhile, in a large heavy skillet, heat at least 2 inches of oil for frying. Break off pieces of dough a bit larger than a golf ball and roll into a ball. Pat out flat and roll out with a rolling pin until thin and maybe 10" around. I couldn't keep mine round but it doesn't matter. You may have to dust your board with a little flour to keep it from sticking to your rolling pin. Or, better yet, work round and round in your hands until the ball is stretched out thin. Test the oil by breaking off a dime sized piece of dough and dropping it into the oil. If it bubbles right away but isn't smoking, it's ready to start frying. Carefully place your flattened dough into the hot oil and fry each side until golden brown. If your oil starts smoking, reduce the heat slightly. Drain your fry bread on a plate lined with paper towels. I actually leaned my bread against the back of my stove (against paper towels) so they were standing, to help them drain better. This dough recipe makes approximately 8 fry breads.
Taco Toppings
Lettuce, shredded
Tomato, diced
Cheese, grated
Sour cream
Hot sauce
