Best Indian Fry Bread Tacos Recipes

INDIAN FRY BREAD TACOS

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.

INDIAN TACOS WITH YEAST FRY BREAD

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.

INDIAN FRY BREAD (NAVAJO TACOS)

Steps:

• Combine flour, baking powder, and salt in a large bowl. Pour in milk; mix thoroughly. Pour in warm water gradually, kneading dough until soft but not sticky. Cover with plastic wrap and let dough rest, about 15 minutes.
• Pinch off egg-shaped balls of dough and place on a flat work surface. Roll out into 1/4-inch thick rounds. Make a small hole in the center of each round.
• Melt shortening in a deep fryer or large saucepan. Working in batches, fry dough rounds in hot shortening until bubbly and golden, 1 to 2 minutes per side. Drain on paper towels.

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.

INDIAN TACOS WITH YEAST FRY BREAD RECIPE - (3.9/5)

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.

CALIFORNIA STYLE INDIAN FRY BREAD TACOS

Steps:

• Make the breads:.
• Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
• Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.
• NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
• Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.
• Use a large dutch oven and heat about 1 inch of vegetable oil to 350°F (If you don't have a thermometer you can tell if the oil is ready for each batch when a un-popped popcorn kernel is dropped in and pops immediately!).
• Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
• The bread can be kept warm in a 200°F oven for up to 1 hour. They refrigerate well and can be reheated in a 350°F oven for 10 to 15 minutes before serving.
• Make the Tacos:.
• In a large frying pan over medium-high heat, brown ground meat and onions until cooked; add salt and pepper to taste. Remove from heat.
• Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. Top with sour cream, if desired.

MOM'S NAVAJO TACOS AND INDIAN FRY BREAD

Steps:

• Heat olive oil in a large non-stick skillet over medium high heat. Once oil is hot, crumble beef into oil, add onions 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 (my mom doesn't drain the fat, she says it gives it more flavor so you can leave it if you'd like). Stir in garlic, chili powder, paprika, cumin, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste. Simmer, uncovered for 10-15 minutes. Using a slotted spoon, spoon mixture over Navajo 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 forms a ball, dough should be slightly sticky and elastic so add an up to an additional 1/4 cup milk as needed. Cover dough with plastic wrap and allow to rest 10 minutes. Heat 1 inch of oil in a large cast iron skillet to 350 - 360 degrees over stove top. Divide rested dough into 12 equal pieces. Working with floured hands and one piece of dough at a time, roll dough out on a lightly floured surface into a 6 inch circle and gently drop into hot oil, and cook until golden brown 1-2 minutes per side (second side will cook faster). Remove from oil and drain onto a plate or baking sheet lined with paper towels. Serve warm with Navajo Taco topping or for dessert, spread with honey butter.
• Recipe Source: Cooking Classy

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.

INDIAN FRY BREAD TACOS RECIPE

Steps:

• 1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. 2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. 3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. 4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

INDIAN TACOS WITH YEAST FRY BREAD RECIPE - (3.8/5)

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.

INDIAN FRY BREAD TACOS

Steps:

• For Meat & Bean Mixture: Thoroughly combine uncooked ground beef, refried beans, taco seasoning 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: 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 in vegetable oil. Brown dough circles on each side until golden brown. You will need to stand over the skillet with your fork and poke at any bubbles that may come up. When golden brown, lift from oil, shake gently to remove bulk of the oil and place on a paper towel. Spread meat mixture on fry bread and top with your favorite toppings.