It’s Taco Tuesday!

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Chef Patrick Hartnett from Kachina Southwestern Grill shows us how to make some tasty tacos.



Chef Patrick Hartnett

Serves 4-6

½ package active yeast         

1 ½ cups warm water

½ Tbs. salt

1 Tbs. vegetable oil

5 Cups Flour


In the bowl of a mixer, combine the water and yeast and allow to “bloom” for about five minutes.

Now add the flour and salt and starting slowly, turn the mixer to medium high. Knead the dough well for about 4 minutes.

Let the dough rest for about an hour on the counter top or a few hours in the refrigerator.

Once ready, roll the dough out into a thin (1/4 inch) sheet.

With a circle cutter or a large mouth drinking glass about four inches in diameter cut circles out of the rolled out dough. Set them aside and get your oil hot to fry.

These fry beads can be done in as little oil as ½ inch in a pan, the trick is to cook them hot and fast.

Now that your bread is fried you can fill it with as many things as you can think-up. Here are some ideas:

Leftover pot roast or roasted turkey

Leftover grilled chicken or steak

Fresh seafood

Any jarred or homemade salsa

Grilled corn

Cheese, cheese, cheese

Anything pickled