Indian Tacos (with Navajo fry bread)

For the Fry Bread

Whisk together the dry ingredients. Add the milk and mix with a fork until you have a shaggy mass, adding a little more milk if needed. You want a dough that is just barely not-sticky-enough to roll out. With floured hands, knead for just a few seconds to make a ball. Oil and set aside until you are ready to fry.

When ready to fry (just before serving, they are best fresh), bring a skillet filled with 3/4″ of oil to 365 degrees F. Divide the dough into 4 balls and roll each one out to about 9″ in diameter. Fry one at a time until medium golden brown (not as dark as the photograph), flipping to cook both sides. Be careful when flipping – they are big enough that if you just flop over with a spatula it can cause a dangerous splash. I used a spatula and a spoon to control them. Remove to paper towels to drain.

For the sauteed topping:

Heat the oil in a big skillet over a medium-high flame. Fry the the onion and garlic for 1 minute, then add the summer squash and 3/4 teaspoon of salt. Cook, tossing occasionally, until browned; add the corn and cook 2 minutes; add the poblanos and oregano and heat through. Taste and adjust seasoning.

For assembly:

Put a fry bread on each plate, and top with generous portions of beans, the squash saute cheese, onion, tomatoes, lettuce, guacamole and hot sauce. Serve immediately.