Indian Tacos

Indian Tacos

Tortillas:

About 2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup evaporated milk

2/3 cup water

Oil for frying

Filling:

1 lb. ground beef

1 onion, diced

1 pkg. taco seasoning

1 can pinto beans, partially mashed

Shredded cheddar cheese

Shredded lettuce

Salsa:

2 cups diced tomatoes

2 cloves minced garlic

Pinch red pepper flakes

1 teaspoon dried oregano

Several sprigs cilantro, chopped

Salt to taste

Diced jalapeno pepper, to taste

Mix together flour, baking powder and salt in bowl. Warm milk and water; make a well in the mixture and pour in the warmed milk-water mixture. Combine ingredients, starting with a fork and then using your hands, until a soft, slightly sticky dough is achieved. Keep your work surface well floured.

Heat oil to 375 degrees in a deep fryer or deep pot.

Shape dough into tortillas about 4 inches in diameter and ¼ inch to ½ inch thick. Carefully lower into hot grease and fry until golden brown on bottom. Turn over and continue cooking until the other side is brown. Remove from hot oil, set aside and keep warm.

Brown hamburger in skillet with diced onion; stir in taco seasoning. Divide pinto beans, hamburger mixture, cheddar cheese and lettuce among tortillas. Top with salsa.

To make salsa, combine tomatoes, garlic, red pepper, oregano, cilantro, salt and jalapeno.