Indian Fry Bread Tacos
Source of Recipe
Cindy1965 on Copykatchat.com
Recipe Introduction
You may not want to go back to taco shells after you've tried these! The fry bread is better than any fry bread I have ever. A very popular request at my house now since I just started making these last summer.This frybread recipe was given to me by an elderly Indian lady that I met at a Pow Wow, its authentic as you can get!
Leftover frybread can be used as dessert also. Coat it with cinnamon and sugar, and drizzle with honey.
List of Ingredients
TOPPINGS:
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 (15.5 ounce) can refried beans
1 cup shredded Cheddar cheese
2 cups shredded iceberg lettuce
1/2 cup picante sauce
FRY BREAD:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
4 cups oil for frying, or as needed
Recipe
Directions:
1. Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Cover, and keep warm while you prepare the fry bread.
2. 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.
3. Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. 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. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
4. Top fry bread with beans, ground beef, lettuce and cheese. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.
|
|
member logon
