Southwestern Favorite - Carne Adobado And Fry Bread Tacos

Carne Adobado

2 cups red chile puree or 12 tablespoons chile powder
3 pounds fresh, lean pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed

Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in refrigerator for 24 hours.

Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more. Cook until tender.


Fry Bread

3 cups unbleached flour
2 teaspoons baking powder*
1 teaspoon salt
1 1/2 cups warm water or milk
1 tablespoon vegetable oil or shortening
Oil or shortening, for deep frying

* Use 3 teaspoons of baking powder at high altitudes.

In a mixing bowl, combine all ingredients except oil and knead until smooth. Rub oil or shortening over dough. Cover and let sit for about 30 minutes.

Either pat or roll out enough dough to fit in the palm of your hand in a circle about 1/8-inch thick. Deep fry in hot oil or shortening.



To Serve - Fold fry bread in half, fill with carne adobado, add desired toppings.