Cris and Creeson's Fried Bannock Tacos

Creeson’s Fried Bannock Ingredients:

• Robin’s Best for Bread Flour
• Butter
• Magic Baking Powder
• Sugar
• Salt
• Fleishchmann’s Yeast
• Mazola Cooking Oil

Directions:

1. Make sure you have love, patience and a clear mindset when baking.
2. Combine two and a half cups of warm water with one packet of yeast and stir (let sit for at least 20 mins).
3. Add 5 exact cups of flour, 2 heaping tablespoons of sugar, 1 heaping tablespoon of salt, 3 heaping tablespoons of baking powder and whisk it altogether evenly in a big mixing bowl.
4. Warm a quarter piece of butter.
5. Make a hole in the middle of the flour mix and pour butter and yeast in the middle.
6. Mix it all together with love and clear mindset.
7. Put flour on clean counter or table and put mixed dough on top, gently press down clockwise until it’s a good together doughy texture. (Dough will rise better if it’s in a warm kitchen)
8. Put dough ball in a clean oiled or buttered mixing bowl, cover with plastic wrap and let sit on oven beside heating oil for ten minutes so that dough will rise.
9. Heat cooking oil to medium heat (6 or 7 heat)
10. Twist off pieces of dough, flatten down in some flour on counter, cut 2 slices in flatten piece and carefully place dough in oil and flip when cooked on one side.
11. Bannock should be golden brown.

Chilli a la Cris Ingredients:

• 2 lbs ground beef
• 3 garlic cloves, minced
• Large onion or two if you really like onions, diced
• Can of red kidney beans, rinsed
• Can of black beans, rinsed
• Can of whole kernel corn, rinsed
• Can of tomato sauce
• Oil
• Salt
• Chili powder
• Chili flakes
• Taco seasoning to flavour
• Tajin lime seasoning
• Can of beer, two if you're thirsty.

Directions:

You'll have to forgive my recipe for its vague instructions. My mother measured everything by feel growing up and it's still the way I cook today.

1. I start by mincing my garlic and dicing my onions down into small squares.
2. Before the beef joins the party it needs to be prepped. In a large bowl, add a couple pinches of salt and about a half packet of taco seasoning then massage it in.
3. Drizzle a generous amount of oil in a deep pan and heat on stove top at medium-high.
4. I throw in the garlic and onions to brown some before the beef goes in.
5. This is when we get the beer. Slap a little of your favorite brew in there so that your onions don't burn.
6. Beef goes in the pan and cooks down with the onions and garlic.
7. Once the beef is getting closer to cooked, add the rinsed beans and corn. You can put 'em in earlier, but I don't like when they over cook and get too mushy.
8. Then add your favorite tomato sauce, but be careful to not add too much. For the purpose of bannock tacos, a runny chilli can make it pretty hard to eat. I prefer to use a plain sauce or I make some from tomato paste and crushed tomatoes, just so I can spice it myself. Sometimes the Italian spices in a premade sauce will not play very well with the taco spices. I season my sauce with a pinch or two of salt, another pinch or two of chilli powder, a little tajin, and taco seasoning to flavour.
9. Lower the heat to medium or medium low and mix everything together.
10. Keep stirring so it doesn't begin to stick at the bottom and make sure to taste your sauce for flavour while it's cooking. If the sauce needs a little something, now is a good time to add a pinch.
11. I toss in my chili flakes closer to this step so as not to loose them in the sauce.
12. Cook and stir for as long as it sparks joy and when you think it's ready, it is.