INDIAN TACOS (AND FRY BREAD)
I love these for a change from regular tacos or burritos. Top with green chili instead of salsa if desired.
Provided by Karen From Colorado
Categories Chicken Breast
Time 50m
Yield 6-8 Indian Tacos
Number Of Ingredients 23
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.
INDIAN FRY BREAD - MAKES ABOUT 12 - COWBOY KENT ROLLINS
Provided by Alisa Podgaynaya
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine the flour, salt, and baking powder.
- Stir in the oil and 1 ½ cups of the warm water just until its combined. With your hands begin mixing and needed. You may need to slowly add more water to create a soft and slightly tacky dough.
- Cover the dough and let rest 2 hours in a warm location.
- Pour the butter over the dough and knead for a couple minutes.
- Pinch the dough off slightly larger than golf ball-sized. Roll in your hand to create a ball. And place on a floured surface.
- Pat each ball out slightly and then roll out thinly with a rolling pin.
- Fill a cast iron skillet with 1 - 2 inches deep with the fry oil and heat to about 325 degrees.
- Fry the bread until lightly golden brown on each side. Cool slightly on a wire rack or paper towel.
INDIAN FRY BREAD TACOS
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
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.
INDIAN TACOS WITH YEAST FRY BREAD
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
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
INDIAN TACOS WITH YEAST FRY BREAD RECIPE - (3.9/5)
Provided by jab120638
Number Of Ingredients 20
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˚F. 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.
OKLAHOMA INDIAN TACOS
We used to get these at county fairs in Oklahoma when I was growing up! So good! A delicious chili mixture served on top of out-of-this-world fried bread and trimmed with all your favorite taco trimmings, like shredded cheese, lettuce, chopped tomatoes, black olives, and salsa.
Provided by Melanie2008
Categories Main Dish Recipes Taco Recipes Fry Bread Taco Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Cook and stir ground beef in a large skillet over medium heat with onion until the meat is brown and crumbly, about 10 minutes; drain excess grease. Stir in chili seasoning mix, ranch-style beans, and diced tomatoes with green chilies. Bring the mixture to a boil, reduce heat to low, and simmer until the ground beef mixture is thick, about 10 minutes; let simmer while you finish remaining steps.
- Mix self-rising flour with buttermilk in a bowl (dough will be very sticky). Scoop up about 1/4 cup of dough and gently pat into a 5-inch circle on a well-floured work surface.
- Heat vegetable oil in a heavy skillet until a deep-frying thermometer placed in the center of the oil, not touching the bottom, reads 400 degrees F (205 degrees C). Gently place a dough circles into the hot oil and fry until golden brown on both sides, turning once, about 3 minutes per side. Fry bread will expand in size as it cooks. Drain the fried bread pieces on paper towels and place on baking sheets. Transfer to the oven to keep warm while you finish frying the bread.
- Top fried bread with ground beef mixture to serve.
Nutrition Facts : Calories 587.8 calories, Carbohydrate 49.4 g, Cholesterol 93.4 mg, Fat 26.1 g, Fiber 6.4 g, Protein 36 g, SaturatedFat 8.2 g, Sodium 1569.2 mg, Sugar 5.2 g
AUTHENTIC INDIAN TACO FRY BREAD
My mom snowbirds in Arizona every year and she got this from a lady who makes Indian Tacos to sell at county fairs, etc. It's authentic and, by far, the best Indian Fry Bread I've ever eaten. It's also very soft and easy to work with. It makes enough tacos for 12-15 people, but it's an easy recipe to halve.
Provided by Chef SuzyQ
Categories < 60 Mins
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- YEAST MIXTURE: Mix the first 3 ingredients and let rest for 10 minutes.
- BATTER MIXTURE: In a separate mixing bowl, combine the remaining ingredients except for the 12 cups of flour. Mix well.
- Add yeast mixture to batter.
- Add 12 cups of flour. Mix well. Dough does not have to be kneaded, but should be well-mixed and should rest for awhile. I've found that if you let it double in size, it's even softer and easier to work with.
- Form into small "pats," depending on the size you're looking for. Roll or stretch until thin (this dough really puffs up when fried). Fry until golden brown and cooked through.
- Top with your favorite toppings. We top with hamburger, refried beans, shredded lettuce, tomato, salsa, and sour cream. They're also WONDERFUL with honey butter.
- If you don't eat them all the first day, you can keep the dough in the fridge and fry it up in the next day or two. Enjoy!
Nutrition Facts : Calories 767, Fat 26.4, SaturatedFat 5.2, Cholesterol 57.1, Sodium 496.5, Carbohydrate 115.1, Fiber 3.7, Sugar 17.1, Protein 16.2
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