Apache Tacos
Makes 8 Tacos
This meal was inspired by an Apache woman from the White River tribe in Arizona. While on a mission trip on the White River reservation with a youth group, a local group of Apache women made taco’s for us using a fried flat bread instead of taco shells. The result was amazing. I just use pizza dough for the flat bread and I added my own Italian infusion of flavors that crosses the border.
Italian Salsa *
2 TBS Fresh Parsley (finely chopped)
1 TBS Fresh Basil (finely chopped)
1 tsp Fresh or ½ tsp Dried Oregano
6 Roma Tomatoes (seeded and diced)
1 TBS Onion (diced)
2 TBS Extra Virgin Olive Oil (good quality)
1 ½ tsp White Vinegar
½ tsp Kosher or ¼ tsp table salt
5 grinds Black Pepper
Italian Grilling Spice Rub *
1 TBS Kosher Salt
1 TBS Brown Sugar
20 grinds of Black Pepper
2 tsp Garlic Powder
1 tsp dried Oregano
Additional Ingredients
1 ½ lb Flank Steak
2 Small Pizza Doughs (buy at your local pizza parlor) *
2 TBS Olive Oil
2 Large Yellow Onions (sliced)
1 C Canola Oil (for frying)
Optional Toppings
Sour Cream
Shredded 4 Cheese Mexican Blend
Guacamole
To make the Italian Salsa, finely chop the fresh herbs. Seed and dice the tomatoes. Mix with all remaining Italian Salsa ingredients (see photo) and refrigerate for 1-2 hours before using.
Mix the Italian Grilling Spice Rub spices together and coat the flank steak with them. Coat the steak with cooking spray. Heat one side of your grill to medium hot and place the steak on this side of the grill for 2 minutes and turn for two more minutes. Move the steak to the cold side of the grill and cook until it reaches an internal temperature of 140°F to 150°F. Remove from the grill and let it stand for five minutes covered in aluminum foil.
While the steak is grilling, slice the onions and place in a large skillet that has been preheated to medium low with 2 TBS olive oil and cook slowly until they caramelize and turn a golden brown color. Stir frequently or they will burn. Cut the steak into 1 inch cubes and add it to the caramelized onions. Turn the heat down to the lowest setting and cover the pan.
Cut a small ball of pizza dough that you bought at your favorite local pizzeria into 4 pieces. With the heel of your hand shape each piece of dough into a 10 inch round on a floured board. Repeat with the remaining pizza dough.
Heat 1 cup of canola oil in an electric frying pan set to 350°F and fry each pizza dough until it just starts to turn the lightest shade of brown (see photo). Drain on paper towels.
Fold the fried pizza dough in half and fill with the meat and onion mixture, Italian salsa, shredded cheese, guacamole, and sour cream.
PRONTO SUBSTITUTE
Pizza Dough – Pizza has always been considered fast food in the US and I must admit that I’ve had my fair share of home delivery. What most people don’t realize is that most local pizza parlors will sell you just the pizza dough. You can use this to make your own pizza at home or you can be creative and make calzones or stromboli. In this recipe I fried a ¼ of a small pizza dough to make each taco shell, however if you break off and fry smaller pieces of dough and fry them you can make the perennial state fair favorite elephant ears or fried dough. Just sprinkle the fried dough with powdered sugar or cinnamon and sugar for a treat that everyone will enjoy.
Italian Salsa – Use Bruschetta Topping, Olive Artichoke Salsa, or your favorite salsa.
Italian Grilling Spice Rub – Substitute one package of taco seasoning mix mixed with 2 tablespoons of brown sugar.
To print a copy of this recipe go to Apache tacos
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