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.