Fry Bread Tacos With Spicy Shredded Beef Recipes

FRY BREAD TACOS

Steps:

• To make the fry bread dough, stir together the flour, baking powder and salt in a large bowl. Mix in the hot water a little at time, kneading until a sticky dough forms. It will be tacky and lumpy, but should not contain any dry clumps of flour. Drizzle the 3 tablespoons vegetable oil over the dough and then tilt and rotate the bowl a bit to make sure that all of the visible surface of the dough has been coated. Cover the bowl with a clean dish towel and let rest at room temperature for about 2 hours. (The dough will not rise or expand while resting.)
• To fry the dough, heat the peanut oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F, or until a pinch of flour tossed into the oil gives off an audible sizzle. Pull off a handful-size chunk of dough and shape it into a thin disk without overhandling the dough. Fry until golden brown on both sides, about 3 minutes per side. (Trust your eyes and nose to tell you when the bread is ready.) Drain on paper towels. Repeat with the remaining dough, bringing the oil back up to 350 degrees F between batches. (You should end up with 8 to 10 medium-sized pieces of fry bread. If your pan is 12 inches or larger, you can experiment with cooking two pieces at a time.)
• To serve, top each piece of fry bread with 1/4 to 1/2 cup of the Beans and 1/4 cup of the Chili. Top with some cheese, lettuce, tomato, and sour cream.
• Rinse the soaked beans, place in a medium pot with 10 cups water and turn the heat to medium-low. Add the onions, oregano, cilantro, pepper flakes, garlic, bay leaf and 1 teaspoon salt and simmer, stirring occasionally, until the beans are tender, about 2 1/2 hours.
• Heat the oil in a large skillet over medium heat. Add the beef, onions and garlic and cook, stirring occasionally, until the beef is browned, about 7 minutes. Skim off any fat and then stir in the tomatoes, 1 teaspoon salt and 1 teaspoon pepper. Add the dark chili powder, light chili powder, paprika, cumin and pepper flakes and simmer on low, stirring occasionally, for 2 1/2 hours.

FRY BREAD TACOS II

Steps:

• Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes.
• Combine ground beef and taco seasoning mix in a large skillet over medium-high heat; cook until browned, 5 to 8 minutes. Cover, and keep warm while you prepare the fry bread.
• In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough.
• On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.
• Heat 1 1/2 inches oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Fry dough in the hot oil until golden on both sides, about 3 minutes per side. Drain on paper towels.
• Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.

EASY FRY BREAD TACOS

Steps:

• Allow dough to rise according to package directions. Meanwhile, for filling, cook beef and sausage in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; set aside. , After dough rises, punch down. Divide dough into 12 equal balls. Using a small amount of flour, roll each ball into an 6-in. circle (dough will be thin). , In an electric skillet or deep fryer, heat 1-in. oil to 350°. Gently place 1 dough circle into oil. Fry until golden brown, 1-2 minutes, turning once. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce.

INDIAN TACOS (AND FRY BREAD)

Steps:

• Mix the first 10 ingredients in a large sauce pan or skillet.
• Simmer on low heat for about 30 minutes or until fry bread is done.
• While this is simmering make fry bread.
• Fry Bread:.
• Sift dry ingredients.
• Lightly stir in milk.
• Add more flour as necessary to make a dough you can handle.
• Knead and work the dough on a floured board with floured hands until smooth.
• Pinch off fist-sized lumps and shape into a flat disk shape.
• Fry in fat (about 375°) until golden and done on both sides, about 5 minutes.
• Drain on paper towels.
• Place hot fry bread on a plate.
• Spread a layer of refried beans.
• Top with meat sauce and shredded cheese.
• Add lettuce, tomatoes, salsa, etc. if desired.

FRY BREAD TACOS

Steps:

• Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6-in. circle. Cut 1/2-in.-diameter hole in center of each circle. , Heat 1 in. oil in Dutch oven to 400°. Slip each circle into oil; fry each side for 1 minute or until puffed and golden. Drain; serve warm with butter, honey and fresh lemon juice. , To make taco, cook the beef, onion and seasonings over medium heat until no longer pink; drain. Stir in beans; cook 5 minutes. Place fry bread on a baking pan; spread each bread with 1/2 cup taco mixture. Sprinkle with cheese and chilies. , Bake at 350° until cheese is melted. Serve with lettuce, tomato and salsa.

SLOW-COOKER BEEF FRY-BREAD TACOS

Steps:

• In slow cooker, stir together Ground Beef ingredients. Cover; cook on High heat setting 2 hours. Stir mixture to break up beef. Cover; cook 2 hours longer or until beef is no longer pink. With slotted spoon, remove beef from slow cooker; place half in bowl and keep warm. Place remaining half in freezer container or freezer plastic bag; freeze for another use.
• With hands or rolling pin, flatten dinner roll dough into rough rounds about the diameter of a small taco shell. If sticky, dust with flour.
• Heat cast-iron or deep skillet over medium-high heat. Fill with about 1/2 inch of canola oil; heat oil until hot. Fry dough rounds in batches a few minutes per side or until dough is deep golden brown. Flip; repeat. Remove fried bread to plate lined with paper towels to drain.
• Top fry bread with beef and desired toppings. Serve with a knife and fork, or if you don't mind a little mess, just like a regular taco.

AMY'S FAVORITE INDIAN FRY BREAD TACOS

Steps:

• For Meat/Bean Mixture (start first):.
• Thoroughly combine uncooked ground beef, refried beans, taco seasoning mix and water.
• Bring mixture to a boil. Cover, reduce heat and simmer for 1 hour.
• Uncover and continue to simmer until liquid is reduced and mixture is thick. This usually takes another 20 minutes or so - just enough time to make the Fry Bread.
• For Fry Bread Tacos:.
• Mix flour, baking powder and salt together well.
• Add water gradually making sure the dough is stiff.
• Pull off egg-sized balls of dough and quickly roll, pull, and on a floured surface pat them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick around the edges.
• Using a fork poke holes in the dough to prevent bubbles from forming.
• In skillet, heat 1/2-inch vegetable oil. Brown dough circles on each side until golden brown. You will need to stand over the skillet and with your fork and poke at any bubbles that may come up.
• When golden brown, lift from oil, shake gently to remove bulk of oil, and place on paper towels to drain.
• Spread meat/bean mixture on Fry Bread and top with your favorite toppings.

FRY BREAD TACOS I

Steps:

• In a large skillet over medium-high heat, brown the ground beef. Drain off the grease, and season with chili powder and garlic powder. Stir in kidney beans. Remove from heat, and set aside.
• On a lightly floured surface, roll balls of dough out into circles about 6 to 8 inches across, and 1/4 inch thick. Flip the dough over so it is sticky-side up, and place meat mixture over half of the circle. Fold dough over, and pinch to seal. Trim if necessary to make a half-moon shape. Place filled tacos onto a lightly greased cookie sheet, and cover with a towel or greased plastic wrap.
• Heat one inch of oil in a large heavy skillet to 365 degrees F (180 degrees C). Fry tacos for a few minutes on each side, or until golden. Remove to paper towels to absorb grease. Slit the top, and put cheese into the tacos while they are hot. Feel free to add any additional taco toppings too.

AIR FRYER INDIAN FRY BREAD RECIPE (NAVAJO TACOS)

Steps:

• In a mixing bowl, combine fry bread dough ingredients with a fork until completely mixed together.
• Divide dough into 6 equal pieces. Roll each piece into a smooth ball, cover with a towel and set aside.
• Use fingers to press each of the 6 balls into flat discs about 5 inches in diameter. Have the edges be slightly thicker than the centers.
• Pour vegetable oil onto a shallow plate and coat both sides of each piece of the flattened dough in oil, then lay them in the air fryer basket (depending on the size of your air fryer, you may need to do this in a couple of shifts).
• Set the temperature on the air fryer to 375 degrees and set the time to 10 minutes, then press start.
• While the dough is in the air fryer, prepare the taco ingredients.
• While the dough is in the air fryer, prepare the taco ingredients.
• In a large skillet, brown ground beef and onion until beef is no longer pink. Drain, then add in beans, taco seasoning, and salsa. Let simmer for about 5 minutes to let the flavors meld together.
• When time is complete on the air fryer, remove the completed fry bread to a plate and cover with a towel. Repeat with remaining dough.
• When all fry bread is cooked, serve topped with ground beef mixture and your favorite taco toppings.