Frybread Turkey Tacos with Cranberry Pico and Sage Queso

Not to brag, not to boast, but my aim with these was to highlight the flavours of the season and I’ll say “fait accomplit”. They were probably my favourite of the dishes I prepped for our thanksgiving feast.

I’m not going to give you a recipe for the turkey because the turkey was just leftover roasted turkey, cut up and served cold in the tacos. Nothing fancy at all as the pico and queso do all of the flavour heavy-lifting.

The Tacos

These were a bit of an experiment. I used to have a tried and true recipe for frybread, but it got lost somewhere in the multiple moves I’ve made since inheriting the recipe from a beloved mentor. Truth be told, I hadn’t even attempted making frybread in many years, so I put the word out on Facebook and received a bunch of recipes and tips (soured milk!), combined a bunch of them and came up with a recipe that would work for what I wanted.

This recipe makes about 24 frybread that you can make in advance because they stand up well to being served at any temperature.

What you need:

  • 3/4 cup of milk (2 or 3%, please)
  • 2 tbsp malt or cider vinegar
  • 1/4 cup of lukewarm water
  • 1 tbsp honey
  • 1 tbsp dry active yeast
  • 2 1/2 (+ extra for rolling) cups all-purpose flour
  • 2 tsp salt
  • 1/4 olive oil or melted, unsalted butter
  • Oil for frying

What you do:

  1. Combine the milk and vinegar and let sit for 15 minutes.
  2. In a large mixing bowl, combine water, honey and yeast. Let sit for 10 minutes.
  3. Add milk mixture to water mixture and stir.
  4. Add flour, oil/butter, and salt to the mixing bowl.
  5. Mix thoroughly, until well combined.
  6. Add flour, as necessary until dough easily leaves the sides of the bowl.
  7. Knead the dough for two minutes.
  8. Coat in oil and let rise in a warm spot until doubled.
  9. Punch the dough down and knead for another two minutes.
  10. Let sit for at least half an hour.
  11. Divide dough into 24 even balls.
  12. Roll each ball out to about 1/4 inch thick and 6 inches in diameter.
  13. Heat vegetable oil (or oil of your choice with a high smoke point) over medium-high heat in a heavy skillet. I use one of my cast iron dudes.
  14. Pinch a small bit of dough off and use it to test the oil. The oil is ready if the test dough rises to the top quickly.
  15. Fry breads in the oil one at a time, turning after about 45 seconds so they brown on each side.

The Pico

Make this a good day in advance to let the flavours and sugars combine.

Be warned that it makes a LOT of pico, but it also keeps for a long time, but use a little oil to loosen it and you have a salad dressing at hand. Smear it on sandwiches or use it to top your favourite cheese and crackers combo. You’ll go through it, I promise.

What you need:

  • 1 12 ounce bag of fresh cranberries
  • 1 medium red onion
  • Juice of half a lemon
  • 1/4 cup of brown sugar
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 2 jalepeños
  • 1 tsp of salt
  • Pepper to taste

What you do:

  1. Toss the lot of it in a food processor and blend until combined, but coarse.
  2. Toss the pico in a sealable container and refrigerate.

The Queso

Dudes: fresh sage. The fresh sage makes it.

What you need: 

  • 1 cup of crumbled feta
  • 2 tbsp milk
  • 1 tbsp olive oil
  • 1 bunch scallions, chopped down to fit in a food processor
  • 7-8 fresh sage leaves

What you do:

  1. Combine all in a food processor until smooth and creamy. This will require at least one scrape down of the bowl and re-whizzing.
  2. Transfer to a seal-able container and refrigerate.

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