Mexican Fry Bread Mexican Fried Gorditas Recipes

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.

Steps:

• Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well.
• Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes.
• Roll dough into a ball; place into a plastic bag.
• Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds.
• In a cast iron skillet, heat oil to 375 degrees F.
• Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown.
• Use a slotted spoon to remove rounds from skillet; drain on paper towel.
• Fill with prepared fillings as desired.

Steps:

• Fry beef and onion together.
• Season with salt, pepper, garlic salt and chile powder.
• While meat is cooking, mix with hands all ingredients for shells.
• Pinch off small portion of dough and roll into 2-inch ball.
• With quick patting motion, flatten out to 1/2 inch thickness and about 3 inches in diameter.
• Fry in hot grease until golden brown, turning once. Drain.
• Make a slit through the middle; open slightly like a taco shell and stuff with meat mixture, lettuce, tomatoes and cheese.

Steps:

• Bring 2 cups water to a boil in a saucepan. Add chicken, chicken bouillon, onion, and garlic. Cover and simmer until chicken is no longer pink the middle, about 40 minutes.
• Meanwhile, preheat a pancake grill to 400 degrees F (200 degrees C).
• Mix corn flour, 1 1/4 cups water, and salt together in a bowl until a smooth, moist dough is formed. Add more water if the dough seems too dry. Divide dough into 8 to 10 medium-sized balls and pat each into a 1/4-inch thick round.
• Cook dough rounds on the preheated grill until cooked on the outside, about 3 minutes per side. Pull the edges out while still hot, making a little indention in the center of each gordita.
• Heat oil in a skillet over medium heat. Deep fry gorditas until golden brown on both sides, 2 to 5 minutes per gordita. Set aside on a wire cooling rack.
• Pour beans into a small saucepan and warm over medium heat.
• Drain chicken, reserving cooking liquid. Remove meat from the bones and transfer meat to a food processor. Add a few tablespoons of cooking liquid and chop to desired consistency.
• Spread a layer of warm beans on each gordita, then top with chopped chicken, lettuce, tomato, avocado, and cotija cheese. Finish with a dollop of sour cream.