Indian Tacos/Taco Shortcakes

I came across a recipe from Betty Crocker for Taco Shortcakes but I changed it up a lot, I think this recipe is tastier. There are so many varieties of this to make. If you want simple, skip the pork recipe and just make some ground beef seasoned with taco seasoning and top your fry bread or the corn bread muffins with whichever meat you prefer. I couldnt decide which recipe to do so I made all the above. I loved the shredded pork recipe, so flavorful. The corn muffins were a cute idea and I have always wanted to make a fry bread recipe so I made that as well and it was amazing! Have fun!

Indian Tacos/Taco Shortcakes

Taco Shredded Pork Recipe:
2-pound pork boneless shoulder roast, trimmed of fat
1-2 envelope (1- oz) taco seasoning mix

12 prepared corn bread muffins or indian fry bread
3/4 cup shredded lettuce
3/4 cup chopped tomato
1 avacado, sliced
Shredded sharp cheddar cheese
olives, chopped
onions, choppped
3/4 cup sour cream
1/4 cup chopped fresh cilantro

If pork is tied, remove strings or netting. Place pork in 3- to 4-quart slow cooker. Sprinkle with taco seasoning mix and rub all over meat. Cover and cook on low heat setting 8 to 10 hours. Remove pork from cooker; place on cutting board. Shred pork, using 2 forks and remove any bone or fat. Return pork to cooker and mix well. Let liquids soak back into meat.
To serve, cut muffins crosswise in half or top indian fry bread (see recipe below). Place each bottom half on plate; top with 1/2 cup pork mixture, 1 tablespoon lettuce, 1 tablespoon tomato, any other toppings desired and muffin top. Serve with sour cream; sprinkle with cilantro. EnJOY!

This is an awesome fry bread recipe from, it's super easy to make. Just allow time to let it rise, and using crisco is key in this recipe. Dont try to substitute oil to fry, it wont be the same. You can also use any leftover dough to make into a dessert by adding honey, sugar, cinamon, butter, chocolate chips, you name it! Mmmmmm. This recipe only makes about 6 good sized pieces.
Indian Fry Bread

3 cups All-purpose Flour
1/2 teaspoon Salt
3 teaspoons Baking Powder (slightly Rounded Teaspoons)
3/4 cups Milk
Water As Needed To Get Dough To Come Together
Vegetable Shortening Or Lard For Frying

Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. Add just enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit for 35 to 45 minutes to rest.

When you're ready to make the fry bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go.

When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds.

Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces. Serve warm and EnJOY!