Fry Bread Tacos Ii Recipes

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.

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.

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.

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.

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.

Steps:

• Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes.
• Combine ground beef and taco seasoning mix in a large skillet over medium-high heat; cook until browned, 5 to 8 minutes. Cover, and keep warm while you prepare the fry bread.
• In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough.
• On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.
• Heat 1 1/2 inches oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Fry dough in the hot oil until golden on both sides, about 3 minutes per side. Drain on paper towels.
• Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.