American Indian Acorn Bread
1 cup acorn meal
1 cup flour
2 Tbs baking powder
1/2 tsp salt
3 Tbs sugar
1 egg, beaten
1 cup milk
3 Tbs oil
Sift together, acorn meal, white flour, baking powder,
salt and sugar. In separate bowl, mix together egg, milk,
and oil. Combine dry ingredients and liquid ingredients.
Stir just enough to moisten dry ingredients. Pour into a
greased pan and bake at 400 F. for 30 minutes.
Native American Tacos
1 1/2 cup dried anasazi beans
6 pieces Indian frybread, about 6" in diameter
1 1/2 cup mache or arugula, washed & stemmed
1 large red ripe tomato, sliced
2 ripe avocados, halved & sliced
1 red onion, thinly sliced
1 bunch red radishes, sliced
24 golden yellow plum tomatoes, halved
6 green anaheim chiles
1 large red bell pepper, or red anaheim chile
To prepare the anasazi beans, soak overnight in water to
cover. The next day, drain the beans and place them in a
saucepan with fresh water to cover. Bring to a boil,
reduce the heat, and let the beans simmer until the skins
break, about 3 hours. It may be necessary to add water as
the beans cook to prevent them from burning and sticking.
After the beans are cooked, remove from the heat and set
aside. You should have about 3 cups cooked beans. While
the beans are cooking, roast, seed, and devein the chiles
and the pepper. Leave chiles whole; slice pepper
lengthwise into six strips. To start building the tacos,
place 1/2 cup cooked beans on each piece of frybread. Add
1/4 cup greens per taco, followed by a red tomato slice.
Add 4 slices avocado and 1 slice red onion, separated into
rings. Follow with radishes and 4 golden yellow plum
tomatoes per taco, and top with 1 roasted green chile and
2 slices roasted red pepper or chile. You can vary the
toppings and the order in which the taco is built.