US Cooking Tour Stop 20: Wyoming

I totally forgot I hadn't posted Wyomings recipes yet, and I couldn't leave you hanging on this one. Indian Tacos were the main dish and though I've had them countless times, I've never made them at home. This one was a hit and such a great twist on Taco Night! I don't know about you, but I get tired of the same old ground beef and crunchy shell tacos we always have. Once I made these and realized how simple they are,  I'll be making them all the time. 

You have to try these! 

INDIAN TACOS

FRY BREAD

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup warm water
• 3 cups oil, for frying

TACOS

• 1 tablespoon oil
• 1/2 yellow onion, diced
• 1 lb. ground beef
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon crushed red pepper
• 1/8 teaspoon chipotle chili powder
• 1 (15 oz.) can dark red kidney beans, rinsed and drained
• 1 (14.5 oz.) can petite diced tomatoes, drained
• 1 (4 oz.) can diced green chilies, mild

*I did all of this, but next time I will just throw a packet of taco seasoning in there and call it a day. So much easier!

TOPPINGS

• Sour cream
• Salsa
• Shredded cheese
• Diced tomatoes
• Shredded lettuce
• Slice avocado
• Pico de gallo

Basically whatever you like on your taco! 

• In a large bowl, combine flour, baking powder and salt. Add warm water and mix using a fork until a dough forms.  Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap.  Let the dough rest for 10 minutes. 
• Divide the dough into equal sections by pinching off small balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. You should get 7-8 balls. Keep them covered with plastic wrap while you prepare to fry them.
• Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F.  I just eyeballed it and they turned out perfect. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.

• In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes.  Add the meat and brown with the onions.
• When the meat is browned, add all of the spices, kidney beans, tomatoes, and chilies, and decrease the heat to medium-low.  Stir everything together, then cover and simmer for 10 minutes, then use to top Indian fry bread.
• Add any toppings you like to the base of fry bread and taco mixture, piling it high.

And for dessert we had Cowboy Cookies. They were seriously some of the best cookies I ever had - an amped up version of a chocolate chip cookie. I'm a sucker for any cookie with oats in them! 

COWBOY COOKIES 

1 cup sweetened shredded coconut

3/4 cup chopped pecans

1 cup butter, softened

1-1/2 cups packed brown sugar

1/2 cup sugar

2 large eggs, room temperature

1-1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups old-fashioned oats

2 cups (12 ounces) chocolate chips

• Place coconut and pecans on a 15x10x1-in. baking pan. Bake at 350° for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool. 
• In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans. 
  Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° about 12 minutes or until browned. Remove to wire racks to cool.

I hope you make these recipes and have a taste of Wyoming with your family. I promise it will not disappoint! 

Step-by-step cooking videos are highlighted on my Instagram: whitney.at.home.