Recipes - From The Canning Cupboard #5: Indian Taco Variation

(Note: no pictures .. we ate; we licked our lips; but we forget the camera—again)

A few years ago I attended a workshop in an Anishnabe community and had the pleasure of having some “Indian Tacos” for lunch.

The Indian Taco had a frybread for the base, covered with seasoned ground beef, tomatoes, lettuce, salsa, and some sour cream.

The other day I thought about having the tacos but unfortunately I didn’t have any ground beef in the house. But I did have canned pork loin… so into my new storage cupboards I went and took out a jar of my recently canned pork loin.

I didn’t feel like whipping up some of the frybread so I opted to steam a couple of potatoes instead.
I heated up the pork loin along with some taco seasoning and some chopped onion.

I used the cut up potatoes as the base. Spread on some of the meat. Added some homemade salsa, some tomatoes (the last from the garden), some shredded cheese, and added a dollop of sour cream on top.

Rick had preferred the frybread version over the typical taco and now he prefers the potatoes.

So there we have it: MsDebbie’s Tacos.

Sorry about the pictures.. maybe next time :D

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)