Similar to homemade flour tortillas, but fry bread is fried, light, fluffy, and delicious. You can eat it on its own or smothered with beans, picadillo, lettuce, cheese, and tomatoes. Feel free to garnish with avocado, pico de gallo, and a dollop of sour cream.
To make the fry bread, combine the flour, salt, and baking powder in a stand mixer with a dough hook. Add the lard and mix for 2 minutes on medium. Add the water and continue mixing until the dough is combined.
Form the dough into 6 separate balls, then let them sit in a warm place for an hour.
While the dough is sitting, make the picadillo.
Roll or hand-form each dough ball into a flat circle about 10 inches in diameter. To deep-fry the dough, heat a pot of lard to its smoking point. Drop each piece of dough into the lard, one at a time, and fry for about 4 seconds on each side, turning the dough at least 4 times in total, until the bread is fried a golden brown.
In a large skillet heat olive oil over medium heat. Add onion and cook for about 2 minutes, until translucent.
Add ground beef and brown. Using a potato masher, mash meat so you have small pieces of meat with no big chunks. Drain off excess grease.
Add garlic salt, pepper, tomatoes, and potatoes and cook over low heat for about 15 minutes, until potatoes are done. Salt to taste.
Layer toppings on fry bread to taste: beans, ground beef, lettuce, tomato, cheese, and if using avocado, sour cream, and salsa.
Nutrition facts do not include any toppings other than picadillo.