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 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
AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)
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
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
FRY BREAD TACOS
After enjoying "Navajo tacos" in a restaurant in Window Rock, Arizona, I went home and came up with this recipe. Our daughter's school roommate, a Navajo Indian, helped my improve the fry bread. I've served this often-both at home and on the ranch where I work-and everyone loves it!—Thelma Tyler, Dragoon, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 tacos.
Number Of Ingredients 19
Steps:
- Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6-in. circle. Cut 1/2-in.-diameter hole in center of each circle. , Heat 1 in. oil in Dutch oven to 400°. Slip each circle into oil; fry each side for 1 minute or until puffed and golden. Drain; serve warm with butter, honey and fresh lemon juice. , To make taco, cook the beef, onion and seasonings over medium heat until no longer pink; drain. Stir in beans; cook 5 minutes. Place fry bread on a baking pan; spread each bread with 1/2 cup taco mixture. Sprinkle with cheese and chilies. , Bake at 350° until cheese is melted. Serve with lettuce, tomato and salsa.
Nutrition Facts : Calories 415 calories, Fat 22g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 841mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.
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
INDIAN FRY BREAD
This crisp and bubbly bread is wonderful for Indian tacos or served as a dessert with powdered sugar or sugar and cinnamon. We put refried beans, Mexican-seasoned ground beef, grated cheese, lettuce, tomatoes, black olives, salsa, and sour cream on top to make a great main dish for dinner.
Provided by Stargazer42
Categories Bread Quick Bread Recipes
Time 16m
Yield 10
Number Of Ingredients 6
Steps:
- Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
- Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
- Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.
Nutrition Facts : Calories 123 calories, Carbohydrate 19.3 g, Fat 3.8 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 214.8 mg, Sugar 0.1 g
AMY'S FAVORITE INDIAN FRY BREAD TACOS
This is my daughter's absolute favorite meal and she requests it any time she can. She always has me make it for her new boyfriends' first meal at our house. Hopefully I can stop making them for that occasion because I really like her current boyfriend (UPDATE 2008: Guess I have to keep making these 'cuz the boyfriend turned fiance ended up being a DUD) :-)! Everyone always gives this meal great reviews and although it is a bit time-consuming, it is very much worth it! Start the Meat and Bean Mixture first and then when you take the lid of the pan to reduce the liquid, start the Fry Bread recipe so that they are still warm when you are ready to serve.
Provided by Sooz Cooks
Categories Native American
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 541.3, Fat 18.5, SaturatedFat 7, Cholesterol 77.1, Sodium 988.2, Carbohydrate 59.8, Fiber 5.5, Sugar 0.5, Protein 31.6
CALIFORNIA STYLE INDIAN FRY BREAD TACOS
If you have ever been to the State Fair in Sacramento, you would have seen booths selling these wonderful tacos! One definitely makes a meal!
Provided by That Napa Chicken R
Categories Native American
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 640.5, Fat 36.6, SaturatedFat 18.8, Cholesterol 137.1, Sodium 947.9, Carbohydrate 36.4, Fiber 4, Sugar 6.1, Protein 41.1
FRY BREAD TACOS I
I grew up on these tacos and thought they were a staple in all households. I also make these with chorizo and add diced cooked potatoes sprinkled with chili powder. My mom used her own flour recipe for the dough but I like this way because it's much quicker!! There is some prep time, but well worth it.
Provided by Brandy
Categories Main Dish Recipes Taco Recipes Fry Bread Taco Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high heat, brown the ground beef. Drain off the grease, and season with chili powder and garlic powder. Stir in kidney beans. Remove from heat, and set aside.
- On a lightly floured surface, roll balls of dough out into circles about 6 to 8 inches across, and 1/4 inch thick. Flip the dough over so it is sticky-side up, and place meat mixture over half of the circle. Fold dough over, and pinch to seal. Trim if necessary to make a half-moon shape. Place filled tacos onto a lightly greased cookie sheet, and cover with a towel or greased plastic wrap.
- Heat one inch of oil in a large heavy skillet to 365 degrees F (180 degrees C). Fry tacos for a few minutes on each side, or until golden. Remove to paper towels to absorb grease. Slit the top, and put cheese into the tacos while they are hot. Feel free to add any additional taco toppings too.
Nutrition Facts : Calories 1442.4 calories, Carbohydrate 41.1 g, Cholesterol 68 mg, Fat 133.6 g, Fiber 5.8 g, Protein 23 g, SaturatedFat 26.3 g, Sodium 520.1 mg, Sugar 3.4 g
EASY FRY BREAD TACOS
My niece gave me this hearty recipe. It came from a Native American friend of hers in Eufaula, Oklahoma.-Robin Wells, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Allow dough to rise according to package directions. Meanwhile, for filling, cook beef and sausage in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; set aside. , After dough rises, punch down. Divide dough into 12 equal balls. Using a small amount of flour, roll each ball into an 6-in. circle (dough will be thin). , In an electric skillet or deep fryer, heat 1-in. oil to 350°. Gently place 1 dough circle into oil. Fry until golden brown, 1-2 minutes, turning once. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce.
Nutrition Facts : Calories 307 calories, Fat 14g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 777mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.
FAVORITE FRY BREAD TACOS
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
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
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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