Today we are visiting Arizona! i have always wanted to go to Arizona and see the desert, Red Rocks national park, the grand canyon. I haven't made it yet, but there is still time for me to get there. In the meanwhile, I visited there by plate with these tacos. I was a little nervous as I have never made anything other than biscuits and boxed cornbread before, but holy smokes this was easy!! This bread would be good at any time with anything! These are sure to be in my rotation frequently. I used leftover taco meat from earlier in the week when I made homemade crunchwraps, making them easier than anticipated.
Ingredients:
* 2 cups all purpose flour
* 1 tsp salt
* 1 tsp Cayenne pepper
* 1 tbsp baking power
* 1 cup milk
* 2-3 cups of oil for frying
Toppings:
* taco meat
* beans (I used black beans)
* lettuce
* tomatoes
* shredded cheese
* sour cream
Directions
Mix all dry ingredients together well, slowly blend in milk until well formed dough ball forms, pulling away from edges of bowl. Cover and rest 15 minutes. Knead on floured surface to soften, but do not over knead or it will become sticky. Preheat oil. Here I prefer imperfections so I took about 3/4 cup and flattened it into a thin circle and create a tiny hole or indentation in the center. Fry about 2 minutes on one side until golden, then flip and repeat. Drain on towels and top as you desire. This would be great as tacos or with honey and powdered sugar as a dessert.
I seriously LOVED this bread and may even make it again this weekend.