Instructions

1. Fry Bread:
2. Whisk together flour, baking powder, yeast and salt.
3. Add butter to ¾ cup warm water (110° to 115°F); stir into flour mixture until ragged dough forms. Transfer onto lightly floured surface; knead dough for about 5 minutes until smooth and elastic.
4. Cover with plastic wrap; let stand for 10 minutes.
5. Meanwhile, in deep skillet, heat enough oil to come one-third up side to 350°F.
6. Divide dough into 8 equal pieces. Working with one piece at a time, roll out each piece into 5-inch round; drop gently into hot oil. Cook, turning once, for 1 to 2 minutes or until golden brown. Transfer to paper towel–lined plate. Repeat with remaining rounds, making sure oil reaches frying temperature before adding next round. Let cool.
7. Filling:
8. Heat oil in skillet set over medium heat; fry onion for about 3 minutes or until golden.
9. Remove casings from chorizo; sauté chorizo until browned and cooked through. Drain any excess fat from pan and discard.
10. Add potato and taco seasoning; cook for 2 minutes.
11. Coleslaw:
12. Toss together cabbage, carrot, green onion and tomato.
13. hisk together mayonnaise, lime juice, cider vinegar, hot pepper sauce, salt and pepper. Drizzle over cabbage mixture; toss to coat. Let stand for 30 minutes.
14. Assemble: Divide chorizo mixture evenly among fried bread. Top with coleslaw and garnish with cilantro leaves.
15. Cook’s Tips: • For a shortcut, purchase ready-made coleslaw mix with dressing.

• Servings : 8
• Recipe Type : Ethnic Specialties