Zaskokwadé pkwéshgen

As a child one of my favorite treats was fry bread - steamy inside, crispy and tender, spread with jam. Now with just a taste, I am overcome with a flood of warm memories. Talk about comfort food!

My family's favorite way to eat fry bread is Indian Tacos: Simply pile high with your favorite taco fixings!!! We prefer ground moose or caribou to ground beef, and season our meat with homemade Chorizo. Our Chorizo recipe is an authentic Mexican Kickapoo family secret, (sorry!), but here are some links to chorizo recipes found on the internet:

Authentic Mexican Chorizo recipes (Several different recipes at this link)

Home Made Chorizo Sausage Recipe

Chorizo Recipe

Homemade Chorizo

Please note - I have not tried any of the chorizo recipes, so good luck, and let me know what you think of them! If these don't suit you, try an internet search, there are literally hundreds of recipes out there!

Feel free to share this recipe, just don't take credit, please. I haven't ever written this recipe down before, so I may be editing soon!

Indian Fry Bread or Zaskokwadé pkwéshgen

• enough oil for deep frying
• 2 C flour
• 2 t baking powder
• 1 C warm milk
• 1/2 t salt
• 1 1/2 t sugar

Mix dry ingredients.
Add water slowly, while mixing, until you have a sticky dough.
A fork works fine at first, but clean, floured hands work better once it starts to get mixed.
Do NOT knead the dough, it becomes tougher the more you handle it.
Your goal is only to get the dry ingredients mixed into the dough.
If necessary you can add a few more tablespoons of water.
The dough should remain sticky inside, floury smooth on the outside.
Heat oil in a deep cast iron frying pan, while the dough rests.
Pull or cut generous fist sized pieces of dough.
Roll flat, on a well floured surface (be sure to flour your rolling pin too), until about 1/4" thick.
Cut each rolled piece into quarters.
Cut two slits in the center of each quarter, side by side.
Gently lower into hot oil. They should sink at first then slowly rise to the surface.
Once the bottoms have reached a golden brown, carefully turn to brown the other side.

Serve warm and plain or dusted with powdered sugar, or as an open-faced sandwich. They are delicious spread with jam, jelly, or your favorite preserves, and don't forget as a tortilla in an open-faced taco (for tacos we keep them round and slightly smaller than a dinner plate)!

I guess some folks like to freeze them, but I don't recommend it. They're always best fresh, and I would rather eat a supermarket doughnut than re-heated fry bread. I think they lose their magic if they aren't fresh out of the pan.

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