FRY BREAD TACOS WITH SPICY SHREDDED BEEF

Fry Bread Tacos with Spicy Shredded Beef image

A delicious take on the traditional taco. A light, fluffy fried bread complete with fresh refried beans, shredded spicy beef, and toppings like shredded cheese, lettuce, salsa, and sour cream. Most of the cooking time is from using the slow cooker. It only takes 30 minutes from frying the bread to serving this wonderful meal.

Provided by hwiggins

Categories Main Dish Recipes Taco Recipes Fry Bread Taco Recipes

Time 5h47m

Yield 4

Number Of Ingredients 19

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Ingredients

1 pound beef chuck roast, cubed
1 cup beef broth
1 small onion, finely chopped
3 tablespoons red wine vinegar
2 tablespoons chili powder
3 cloves garlic, grated
2 teaspoons ground cumin
salt and ground black pepper to taste
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
vegetable oil for frying
¼ cup olive oil
1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
salt and ground black pepper to taste

Steps:

Mix beef chuck, beef broth, onion, red wine vinegar, 2 tablespoons chili powder, garlic, 2 teaspoons cumin, salt, and black pepper together in a slow cooker.
Cook on High until beef is tender, about 4 hours. Transfer beef from slow cooker to a cutting board. Shred using 2 forks. Return shredded beef to the slow cooker. Cook on High until flavors combine, about 1 hour. Drain excess juice.
Combine flour, baking powder, and 1 teaspoon salt together in a large bowl. Pour in milk; mix until a dough forms.
Knead dough on a floured work surface until smooth, about 5 minutes. Let dough rest, about 5 minutes. Divide into 4 equal sections and roll out into 1/4-inch thick rounds. Poke a hole into the center of each with your finger.
Heat vegetable oil to a depth of 1 1/2 inches in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry each dough round until golden brown, 1 to 2 minutes per side.
Heat 1/4 cup olive oil in a small pot. Add pinto beans, 1 tablespoon chili powder, 1 teaspoon cumin, garlic powder, salt, and black pepper; stir and mash until heated through, about 5 minutes.
Top fry bread with pinto bean mixture and shredded beef.

Nutrition Facts : Calories 705.4 calories, Carbohydrate 70.5 g, Cholesterol 56.4 mg, Fat 35.4 g, Fiber 7.7 g, Protein 27.5 g, SaturatedFat 8.8 g, Sodium 1563.6 mg, Sugar 4.6 g