Best Fry Bread Tacos Ii 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 FRY BREAD II



Navajo Fry Bread II image

As far as I know this is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo put chiles, cheese, onion, lettuce and beans on it, and call them Nava Tacos.

Provided by SAUNDRA

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 9

Number Of Ingredients 5

2 cups oil for frying
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons salt
2 ½ cups warm milk

Steps:

  • In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C).
  • In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat.
  • Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.

Nutrition Facts : Calories 281 calories, Carbohydrate 46.4 g, Cholesterol 5.4 mg, Fat 6.8 g, Fiber 1.5 g, Protein 8 g, SaturatedFat 1.6 g, Sodium 1914.9 mg, Sugar 3.3 g

FRY BREAD TACOS



Fry Bread Tacos image

Provided by Food Network

Categories     main-dish

Time 12h

Yield 8 to 10 servings

Number Of Ingredients 31

4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups hot water
3 tablespoons vegetable oil
2 cups peanut or vegetable oil, for frying
The Diner's Beans, recipe follows
The Diner's Chili, recipe follows
2 cups finely shredded Cheddar Jack cheese
1 head iceberg lettuce
1 medium tomato, diced
Sour cream
1 pound dry pinto beans, soaked overnight in enough water to cover
1/2 yellow onion, chopped
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 bay leaf
Salt
3 tablespoons vegetable oil
2 pounds 80/20 ground sirloin
1/2 yellow onion, chopped
2 cloves garlic, minced
One 8-ounce can chopped tomatoes
Salt and pepper
1 tablespoon dark chili powder
1 tablespoon light chili powder
1 tablespoon paprika
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes

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.

FAVORITE FRY BREAD TACOS



Favorite Fry Bread Tacos image

A favorite at Aboriginal Pow Wows all summer long.

Provided by Kitchen Kitty

Categories     Fry Bread Tacos

Time 40m

Yield 6

Number Of Ingredients 13

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon white sugar
½ teaspoon salt
1 ½ cups lukewarm water
2 cups oil for frying, or as needed
1 pound ground beef
1 (1.25 ounce) package chili seasoning mix
1 (15 ounce) can kidney beans, drained
2 cups shredded Cheddar cheese
2 cups chopped iceberg lettuce
2 tomatoes, chopped
1 cup sour cream

Steps:

  • Whisk flour, baking powder, sugar, and salt together in a large bowl; stir in water just until a fairly sticky dough forms. Set aside to rest while oil preheats.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.
  • Fry dough discs, one at a time, in hot oil until browned on one side, about 2 minutes; turn over with tongs and cook until browned on both sides, about 1 minute more. Drain fry bread on paper towels; repeat with remaining dough.
  • Cook and stir ground beef in a skillet over medium heat; stir in chili seasoning and kidney beans and cook until heated through, about 5 minutes.
  • Place fry bread on a plate; top each fry bread with a portion of chili mixture, shredded Cheddar cheese, lettuce, tomatoes, and sour cream.

Nutrition Facts : Calories 695.9 calories, Carbohydrate 50.5 g, Cholesterol 102.8 mg, Fat 40.9 g, Fiber 6.9 g, Protein 32.6 g, SaturatedFat 18.6 g, Sodium 1371.1 mg, Sugar 3.1 g

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