Bison Fry Bread Tacos

For Bison Meat Mixture:

Step 1

In a large skillet, heat the oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant.

Step 2

Add the ground bison to the skillet and cook, breaking it up with a spatula, until browned and cooked through.

Step 3

Stir in the chili powder, ground cumin, paprika, salt, and black pepper, and cook for another minute to toast the spices.

Step 4

Add the diced tomatoes, water, and drained pinto beans to the skillet. Stir well to combine all the ingredients.

Step 5

Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavors to meld together. If needed, add a little more water to prevent it from drying out.

For Lakota Fry Bread:

Step 6

In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 7

Gradually add warm water to the dry ingredients while stirring. Mix until the dough comes together and forms a ball.

Step 8

Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.

Step 9

Divide the dough into smaller portions and shape them into balls. Let them rest for about 10 minutes.

Step 10

Heat oil in a deep skillet or pot to approximately 350°F (175°C).

Step 11

Take each dough ball and flatten it with your hands or a rolling pin into a round shape, about 1/4 inch thick.

Step 12

Carefully place the flattened dough into the hot oil and fry until golden brown on each side, approximately 2-3 minutes per side.

Step 13

Remove the fry bread from the oil and drain on paper towels.

To Assemble the tacos:

Step 14

Place a spoonful of the bison meat mixture on top of each fry bread.

Step 15

Add your preferred toppings, such as shredded lettuce, diced tomatoes, chopped cilantro, sliced jalapeños, shredded cheese, sour cream, salsa, etc.

Step 16

Serve immediately.