The construction under way at Lawrence Indian United Methodist Church is a testament to the power of Indian tacos.

Much of the new wing at the church, 950 E. 21st St., has been funded through taco sales that typically take place on the second Friday of the month.

“We usually sell to 200 to 250 people,” says the Rev. Julienne Judd, the church’s pastor. “It’s probably the fry bread and the way it’s made. With most native foods, you have to acquire a taste for it – you have to grow up with it. This (the Indian taco) is something that’s almost universal.”

Indian tacos have become a staple in American Indian fundraising and at powwows and festivals in recent decades.

Think of them as open-faced versions of the Mexican taco, served on fried bread. They’re usually topped with ground beef, beans, lettuce, tomatoes, onions and cheese.

“The farther south you go, the more spice you see,” says Judd, who has both Choctaw and Kiowa heritage. “Here, it’s just ground beef. But the farther south you go, you’ll find more of a chili flavor.”

Becky Hein, 4, of Lawrence, stares down an Indian taco as she eats with her mother, Elizabeth Hein, a senior at Haskell Indian Nations University, on a park bench outside of Stidham Hall. Sales from the tacos benefited the Pelathe Center.

While the toppings might vary slightly, Indian taco connoisseurs say it’s the fry bread that separates true taco chefs from the wannabes.

Those who have been around Indian taco sales in Lawrence know Richard and Susie Morris have a reputation for their fry bread. The Morrises have helped with sales around town – including those at the Indian United Methodist Church – for more than a decade.

Their Indian tacos have fluffy, flaky fry bread.

“We don’t make ours from scratch. We cheat,” says Susie Morris, who is Choctaw. “We use self-rising flour.”

They combine that flour with powdered milk, sugar and water and mix it together. Then they form it into balls that they flatten out before frying the dough in vegetable oil.

The Dine Club at Haskell Indian Nations University takes another approach.

The club, for Navajo students, also is known for its fry bread. But instead of the fluffy bread that the Morrises use, the club fries thinner, more dense bread that is more like a pizza crust.

The key, says club sponsor Manny King, is Bluebird Flour, a finely sifted flour from Cortez, Colo.

“We make special trips out there during spring break and holidays to bring some back in 25-pound bags,” says King, who also is Haskell’s registrar. “In the Southwest, if people see that (Bluebird name at a taco sale), they’ll flock to it.”

King says he’s run into plenty of differences in fry breads through the years. For instance, he says, some Northern tribes put a hole in the middle of their breads.

According to the Dine Club at Haskell Indian Nations University, the key to a good Indian taco is the way in which the bread is fried. Good bread is made from scratch and is similar to pizza dough.

“Everybody does it different,” he says. “There are names in town who are known for good fry bread dough. The key to it is to get a person who knows how to make it and has a good grasp on the ingredients. It’s how you work the dough, like pizza. It’s all in how they prepare it.”

No matter how it’s prepared, eating an Indian taco is likely to fill your belly. Most pretty much fill an entire plate.

“It’s like a regular Mexican taco, only ours is bigger,” Susie Morris says. “Some people eat two, and I don’t know where they put it.”

Fry bread recipes

Indian tacos

Seasoned Hamburger:

1 pound ground chuck or sirloin

Taco seasoning

1 cup refried beans

Fry Bread:

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

Fry bread is prepared for Indian tacos outside Stidham Hall at Haskell Indian Nations University. Sales of the popular treat have helped organizations such as the Pelathe Center and Lawrence Indian United Methodist Church raise money.

1 tablespoon sugar

1 tablespoon powdered milk

1 tablespoon lard or margarine

1 1/2 cups warm water

Vegetable oil

Grated cheese

Chopped tomatoes

Chopped onions

Chopped green chiles

Chopped olives

Salsa

Sour cream

Brown the beef in saute pan over medium-high heat. Add taco seasoning, to taste. Add refried beans. Mix well and set aside.

For the Fry Bread: Mix flour, baking powder, salt, sugar and powdered milk. Add lard or margarine and mix. Add water to make dough soft. Refrigerate until use. Dough will keep several days.

In a heavy skillet, heat 3/4 inch of oil to 375 degrees.

Pat or roll out dough into about 6 (1/4- to 3/8-inch thick) rounds. Slide into hot oil. Puncture once or twice. Fry until golden brown. Flip the dough over and fry other side to golden brown. Take out and drain on paper towels.

Spoon some meat onto hot bread and top with your choice of the following: cheese, tomatoes, onions, green chiles, olives, salsa and sour cream.

Source: www.foodnetwork.com

Easy Fry Bread

1 16-ounce package (12) frozen dinner rolls, thawed

Cooking oil for shallow-fat frying

Indian taco meat sauce or cinnamon-sugar topping (see recipes below)

On a lightly floured surface, roll out each dough ball into a 6-inch circle. In a heavy skillet, heat about 1 inch of cooking oil over medium-high heat to 365 degree. Fry dough circles, one or two at a time, in hot oil about 1 minute or until bread circles are golden brown, turning once.

Remove with tongs and drain on paper towels. Keep warm in a 300-degree oven while frying remaining circles. To serve, top with Indian taco meat sauce or cinnamon-sugar topping. Serve immediately.

Indian Taco Meat Sauce: In a large skillet, cook 2 pounds lean ground beef until meat is brown. Drain off fat. Stir in one 16-ounce can refried beans, 1 cup tomato juice, 1 cup water, 1/4 cup chopped onion, 1 tablespoon taco seasoning or chili seasoning and 1 teaspoon chili powder. Bring to boiling; reduce heat. Cover and simmer 30 minutes or until desired consistency.

Spoon over warm fry bread. If you like, top with sour cream, shredded cheddar cheese, shredded lettuce or chopped tomatoes.

Cinnamon-Sugar Topping: In a small bowl, combine 1/2 cup sugar and 2 teaspoons ground cinnamon. Sprinkle over warm fry bread.

Source: www.midwestliving.com

Fry Bread

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups warm water

Oil, for frying

Put flour, baking powder and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour.

Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.

After fry bread is done top with favorite topping or, chile and cheese first, then cover with lettuce and tomatoes, onions, green chile and you have an Indian taco.

Source: www.foodnetwork.com