Indian Fry Bread Navajo Tacos Recipes

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INDIAN FRY BREAD TACOS



Indian Fry Bread Tacos image

From Ponca City, Oklahoma, LaDonna Reed writes, "Our son-in-law is half Comanche and half Kiowa, and this recipe is similar to one he uses. I downsized it for two."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup hot water
1/2 pound lean ground beef (90% lean)
2 tablespoons taco seasoning
1/3 cup water
Oil for frying
2 tablespoons chopped lettuce
2 tablespoons chopped tomato
2 tablespoons salsa
2 tablespoons sour cream

Steps:

  • In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 1 hour., In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water; simmer, uncovered, for 10 minutes. Keep warm., Divide dough in half. On a lightly floured surface, roll each portion into a 4-in. circle. , In an electric skillet, heat 1 in. of oil to 350°. Fry bread circles in hot oil for 3-4 minutes on each side or until golden; drain on paper towels. Top each with meat mixture, lettuce and tomato. Serve with salsa and sour cream.

Nutrition Facts : Calories 407 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 1361mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

NAVAJO TACOS (INDIAN FRY BREAD)



Navajo Tacos (Indian Fry Bread) image

Deliciously crispy on the outside, soft and chewy on the inside, Navajo Tacos made with Indian Fry Bread are topped with a meaty mixture of taco seasoned ground beef and beans, then all the fixings like sour cream, shredded lettuce, cheddar cheese, and tomatoes!

Provided by Amy Nash

Categories     Bread

Time 35m

Number Of Ingredients 27

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup warm water
3 cups oil (for frying)
1 Tablespoon oil
1/2 yellow onion (diced)
1 lb. ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon crushed red pepper
1/8 teaspoon chipotle chili powder
1 15 oz. can dark red kidney beans, rinsed and drained
1 14.5 oz. can petite diced tomatoes, drained
1 4 oz. can diced green chilies, mild
Sour cream
Shredded cheese
Diced tomatoes
Shredded lettuce
Sliced black olives
Slice avocado
Pico de gallo
Cilantro

Steps:

  • In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes.
  • Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
  • Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.
  • In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes, just until they begin to soften. Add the meat and brown with the onions.
  • When the meat is no longer pink, add all of the spices, kidney beans, tomatoes, and chilies, and decrease the heat to medium-low. Stir everything together, then cover and simmer for 10 minutes, then use to top Indian fry bread for Navajo tacos.
  • Add any toppings you like to the base of fry bread and taco mixture, piling it high.

Nutrition Facts : Calories 1102 kcal, Carbohydrate 40 g, Protein 18 g, SaturatedFat 11 g, Cholesterol 40 mg, Sodium 750 mg, Fiber 6 g, Fat 98 g, TransFat 1 g, Sugar 2 g, UnsaturatedFat 84 g, ServingSize 1 serving

MOM'S NAVAJO TACOS AND INDIAN FRY BREAD



Mom's Navajo Tacos and Indian Fry Bread image

Homemade Fry Bread and Navajo Tacos will forever and always be one of my favorite foods! Yes eating healthy is great and all but sometimes we need some all-out comfort food like so. Soft and tender fry bread is topped with a hearty, seasoned ground beef mixture and finished with lots of fresh taco toppings. Deeeelicious!

Provided by Jaclyn

Categories     Main Course

Time 50m

Number Of Ingredients 23

1 Tbsp olive oil
3/4 cup yellow onion, (diced)
2 cloves garlic finely minced
1 lb lean ground beef
2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes, drained (or sometimes I used an 8 oz can of tomato sauce instead)
1 (4 oz) can diced green chilis
Salt and pepper, (to taste)
Romaine or Iceberg lettuce, (chopped)
Shredded cheddar or Monterey Jack cheese
Roma tomatoes, (diced)
Sour cream
Sliced black olives and chopped cilantro ((optional))
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp rapid rise or active dry yeast
1/2 tsp salt
1 cup warm milk ((110 degrees))
1 Tbsp butter or shortening, (melted)
Vegetable oil, (for frying )

Steps:

  • Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.
  • Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.
  • Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.
  • Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).
  • Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.
  • In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients.
  • Stir until mixture comes together and slightly forms a ball, dough should be fairly sticky (if needed you can add in a little more flour or a little more water to reach a good consistency but try not to overwork the dough).
  • Cover dough with plastic wrap and allow to rest 5 - 10 minutes.
  • Heat 1 inch of oil in a large cast iron skillet to 350 - 360 degrees over stove top.
  • Divide rested dough into 8 equal pieces.
  • Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), pat dough out on a lightly floured surface into a 6-inch circle and gently drop into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown.
  • Remove from oil and drain onto a plate or baking sheet lined with paper towels.
  • Serve warm with Navajo taco filling.*

AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)



Authentic Navajo Indian Fry Bread (Taco Bread) image

Step by easy step recipe for a Native American all-purpose flat bread dating back to the nineteenth century. Fry bread is considered a food of inter-tribal unity and is made at all Indian pow wows. It has a crispy outside and a chewy inside. Serve with butter & honey, powdered sugar, or cinnamon & sugar. Or add 'taco' ingredients to the top to make an Indian taco bread salad. You can also fill these with anything then fold them up to eat. Or simply serve plain with soup, stew, etc. *EDITED TO ADD: This is an old recipe and I know many of us no longer use so much salt - if that's the case for you then I suggest REDUCING THE SALT BY HALF.

Provided by GeeWhiz

Categories     Breads

Time 55m

Yield 16-18 serving(s)

Number Of Ingredients 5

2 cups oil (for frying)
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons salt
2 1/2 cups warm milk (more or less)

Steps:

  • In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
  • Mix together dry ingredients in a large bowl; *see note about salt.
  • Gradually add warm milk and mix to make a soft dough.
  • When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
  • Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
  • Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
  • Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
  • You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.

Nutrition Facts : Calories 380.4, Fat 28.9, SaturatedFat 4.5, Cholesterol 5.3, Sodium 1095.6, Carbohydrate 26.2, Fiber 0.8, Sugar 0.1, Protein 4.5

INDIAN ( NAVAJO ) FRY BREAD



Indian ( Navajo ) Fry Bread image

Make and share this Indian ( Navajo ) Fry Bread recipe from Food.com.

Provided by iamawinner

Categories     Yeast Breads

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon oil
1 cup milk, warm
1 teaspoon salt
2 1/4 teaspoons fast rising yeast (1packet)

Steps:

  • Heat oil in skillet til hot over med-high heat.
  • In a large mixing bowl pour the warm milk then add all dry ingredients and oil.
  • mix into ball of dough.
  • give about 10 minutes for the dough to rise.
  • shape into discs.
  • fry until golden brown (if too crispy the oil is likely not hot enough; The fry bread should turn golden brown fairly quickly).

NAVAJO TACOS



Navajo Tacos image

A traditional Indian fry bread topped with a chili-style meat and bean mixture and taco-type toppings like shredded Cheddar cheese, chopped lettuce, and sour cream. A family favorite. Serve the leftovers as dessert with honey, butter, or sugar and cinnamon.

Provided by IMATECHGIRL

Categories     Main Dish Recipes     Taco Recipes     Fry Bread Taco Recipes

Time 49m

Yield 6

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup warm water
1 pound ground beef
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (1.25 ounce) package chili seasoning (such as McCormick®)
vegetable oil (such as Crisco®) for frying

Steps:

  • Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.
  • Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.
  • Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.
  • Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.
  • Divide fry bread among serving plates while still hot. Spoon chili mixture on top.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 44.7 g, Cholesterol 47.3 mg, Fat 17.7 g, Fiber 4.7 g, Protein 21 g, SaturatedFat 4.7 g, Sodium 1127.1 mg, Sugar 2.9 g

INDIAN TACOS WITH YEAST FRY BREAD



Indian Tacos with Yeast Fry Bread image

My cousins grew up on a reservation in South Dakota, and this is how we always made our fry bread (with yeast).

Provided by BETSY4020

Categories     Main Dish Recipes     Taco Recipes     Fry Bread Taco Recipes

Time 1h45m

Yield 12

Number Of Ingredients 20

1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
¼ cup warm water
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 cup warm water
6 cups vegetable oil for frying
1 pound ground beef
1 large onion, minced
1 (28 ounce) can diced tomatoes, undrained
2 (6 ounce) cans tomato paste
1 teaspoon dried basil
½ teaspoon dried oregano
salt and ground black pepper to taste
1 pinch chili powder, or to taste
½ pound Cheddar cheese, coarsely shredded
1 head iceberg lettuce, cored and shredded
1 cup finely chopped onion, or as desired
1 cup finely chopped mild green chiles, or as desired

Steps:

  • Mix yeast, sugar, and 1/4 cup warm water in a large mixing bowl and set aside until the yeast mixture forms a creamy foam layer on top, about 5 minutes. Whisk flour, 1 teaspoon salt, and baking powder in a bowl. Stir flour mixture into yeast mixture by thirds, alternating with 1 cup warm water in thirds, and beat to make a firm dough.
  • Cut the dough into 6 pieces and roll each piece into a ball on a floured work surface. Roll out the dough balls into flat round tortillas.
  • Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Gently place tortillas, one at a time, into the hot oil and fry until golden brown on both sides, turning once, 2 to 3 minutes per side. Drain on paper towels and set aside.
  • Cook and stir ground beef with 1 large minced onion in a skillet over medium heat until the meat is browned and crumbly, about 10 minutes. Drain excess grease and stir in diced tomatoes with their juice, tomato paste, basil, oregano, salt, black pepper, and chili powder. Bring the chili to a boil and reduce heat to low; simmer until thickened, 30 to 40 minutes.
  • Place a piece of fry bread onto a plate and ladle a generous portion of chili onto the bread. Transfer Cheddar cheese, lettuce, 1 cup finely chopped onion, and mild green chilies into separate bowls and top each portion with about 1 tablespoon of Cheddar cheese and desired amounts of lettuce, onion, and chilies.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 38.3 g, Cholesterol 52 mg, Fat 27.9 g, Fiber 3.9 g, Protein 17.2 g, SaturatedFat 9.6 g, Sodium 807.2 mg, Sugar 8.9 g

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From eatingonadime.com


NAVAJO TACO FRY BREAD (INDIAN FRY BREAD) - GLOBAL BAKES
2020-07-09 Making Easy Indian Fry Bread for Tacos. The process to make this Fry Bread for Navajo Tacos couldn’t be easier. There isn’t a lot of mixing or mess. The kneading time is minimal and the rolling can be done by hand or with a rolling pin, whichever you prefer. First, mix together the flour, salt and baking powder. Stir or sift them together to combine them.
From globalbakes.com


HOW TO MAKE INDIAN FRY BREAD TACOS - CHEF ALLI
2020-09-04 How to Make Navajo Fry Bread Tacos in 3 Easy Steps. Mix up and knead the fry bread dough; divide the dough into portions, frying each one in hot oil until golden brown; drain on paper towels. Make the meat filling by browning the ground beef in a skillet with the seasonings, salsa, and beans. Top each warm fry bread with the meat filling, then ...
From chefalli.com


EASY NAVAJO TACOS WITH VEGGIES AND INDIAN FRY BREAD
2021-03-15 How to Make Easy Navajo Tacos with Veggies and Indian Fry Bread: To make the fry bread, mix together flour, salt, baking powder and water. Set aside. Prepare the meat filling. Chop the veggies. Heat the oil in a pan. Divide dough into four large or six small pieces and flatten them out on a clean, floured surface. Fry on each side until golden.
From abountifulkitchen.com


NAVAJO TRIBE FOOD - THERESCIPES.INFO
Navajo Nation Food Handlers Training - Learn The Valuable ... great courseate.com. Navajo Nation Online Food Handlers Permit (Added 3 minutes ago) navajo nation food handlers training XpCourse. Training Xpcourse.com Show details (505) 368-7491 1 hours ago Training Course and PASS a written test to receive a Food Handler's Card/ Food Permit in order to handle or sell …
From therecipes.info


NAVAJO TACO WITH INDIAN FRY BREAD - MY COOKING JOURNEY
2018-09-11 Indian Fry Bread, is a very popular deep fried Flatbread that is used to make the Navajo Tacos. This bread is also used to make a simple dessert when drizzled with honey or sprinkled with powdered sugar. I love going to the fairs. We look forward to the fair time every year and speaking of fairs, the Oklahoma State Fair happens in the month of August. I love the …
From mycookingjourney.com


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