Prepare the Frybread: In a large bowl, combine all Frybread ingredients. Knead until a smooth dough forms. Let rest for 20 minutes.
Prepare the Bison Chili: In a large pot, brown the Ground Bison over medium-high heat. Drain off any excess grease.
Add the Yellow Onion and Garlic to the pot and cook until softened, about 5 minutes.
Stir in the Fire-Roasted Diced Tomatoes, Pinto Beans, Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper, Salt, and Pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Heat Rendered Bacon Fat in a large skillet over medium heat. Divide the Frybread dough into 8 equal pieces. Roll each piece into a thin circle.
Fry each Frybread circle for 2-3 minutes per side, until golden brown and puffed up. Drain on paper towels.
Assemble the Tacos: Top each Frybread with Bison Chili and your desired Toppings.
Ingredients
4
3 cups375 gAll-Purpose Flour
1 tbsp15 mLBaking Powder
1 tsp5 mLSalt
1 1/2 cups360 mLWarm Water
1/4 cup60 mLRendered Bacon Fat
1 lb450 gGround Bison
11Yellow Onion-diced
3 cloves15 mLGarlic-minced
1 (15 oz) can425 gFire-Roasted Diced Tomatoes
1 (15 oz) can425 gPinto Beans-drained and rinsed
2 tbsp30 mLChili Powder
1 tsp5 mLCumin
1/2 tsp2.5 mLSmoked Paprika
1/4 tsp1.25 mLCayenne Pepper
Salt and PepperTo tasteTo taste
1/2 cup120 mLShredded Romaine Lettuce
1/2 cup120 mLShredded Monterey Jack Cheese
1/4 cup60 mLMexican Crema
1/4 cup60 mLPico de Gallo
Equipment
Large Bowl
Large Pot
Large Skillet
Paper Towels
Instructions
Prepare the Frybread: In a large bowl, combine all Frybread ingredients. Knead until a smooth dough forms. Let rest for 20 minutes.
Prepare the Bison Chili: In a large pot, brown the Ground Bison over medium-high heat. Drain off any excess grease.
Add the Yellow Onion and Garlic to the pot and cook until softened, about 5 minutes.
Stir in the Fire-Roasted Diced Tomatoes, Pinto Beans, Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper, Salt, and Pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Heat Rendered Bacon Fat in a large skillet over medium heat. Divide the Frybread dough into 8 equal pieces. Roll each piece into a thin circle.
Fry each Frybread circle for 2-3 minutes per side, until golden brown and puffed up. Drain on paper towels.
Assemble the Tacos: Top each Frybread with Bison Chili and your desired Toppings.
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