Moms Indian Fry Bread Recipes

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INDIAN FRY BREAD



Indian Fry Bread image

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

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup cold water
1 tablespoon vegetable oil
oil for frying

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

MOM'S NAVAJO TACOS AND INDIAN FRY BREAD



Mom's Navajo Tacos and Indian Fry Bread image

Homemade Fry Bread and Navajo Tacos will forever and always be one of my favorite foods! Yes eating healthy is great and all but sometimes we need some all-out comfort food like so. Soft and tender fry bread is topped with a hearty, seasoned ground beef mixture and finished with lots of fresh taco toppings. Deeeelicious!

Provided by Jaclyn

Categories     Main Course

Time 50m

Number Of Ingredients 23

1 Tbsp olive oil
3/4 cup yellow onion, (diced)
2 cloves garlic finely minced
1 lb lean ground beef
2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes, drained (or sometimes I used an 8 oz can of tomato sauce instead)
1 (4 oz) can diced green chilis
Salt and pepper, (to taste)
Romaine or Iceberg lettuce, (chopped)
Shredded cheddar or Monterey Jack cheese
Roma tomatoes, (diced)
Sour cream
Sliced black olives and chopped cilantro ((optional))
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp rapid rise or active dry yeast
1/2 tsp salt
1 cup warm milk ((110 degrees))
1 Tbsp butter or shortening, (melted)
Vegetable oil, (for frying )

Steps:

  • Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.
  • Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.
  • Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.
  • Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).
  • Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.
  • In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients.
  • Stir until mixture comes together and slightly forms a ball, dough should be fairly sticky (if needed you can add in a little more flour or a little more water to reach a good consistency but try not to overwork the dough).
  • Cover dough with plastic wrap and allow to rest 5 - 10 minutes.
  • Heat 1 inch of oil in a large cast iron skillet to 350 - 360 degrees over stove top.
  • Divide rested dough into 8 equal pieces.
  • Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), pat dough out on a lightly floured surface into a 6-inch circle and gently drop into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown.
  • Remove from oil and drain onto a plate or baking sheet lined with paper towels.
  • Serve warm with Navajo taco filling.*

NAVAJO TACOS (INDIAN FRY BREAD)



Navajo Tacos (Indian Fry Bread) image

Deliciously crispy on the outside, soft and chewy on the inside, Navajo Tacos made with Indian Fry Bread are topped with a meaty mixture of taco seasoned ground beef and beans, then all the fixings like sour cream, shredded lettuce, cheddar cheese, and tomatoes!

Provided by Amy Nash

Categories     Bread

Time 35m

Number Of Ingredients 27

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup warm water
3 cups oil (for frying)
1 Tablespoon oil
1/2 yellow onion (diced)
1 lb. ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon crushed red pepper
1/8 teaspoon chipotle chili powder
1 15 oz. can dark red kidney beans, rinsed and drained
1 14.5 oz. can petite diced tomatoes, drained
1 4 oz. can diced green chilies, mild
Sour cream
Shredded cheese
Diced tomatoes
Shredded lettuce
Sliced black olives
Slice avocado
Pico de gallo
Cilantro

Steps:

  • In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes.
  • Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
  • Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.
  • In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes, just until they begin to soften. Add the meat and brown with the onions.
  • When the meat is no longer pink, add all of the spices, kidney beans, tomatoes, and chilies, and decrease the heat to medium-low. Stir everything together, then cover and simmer for 10 minutes, then use to top Indian fry bread for Navajo tacos.
  • Add any toppings you like to the base of fry bread and taco mixture, piling it high.

Nutrition Facts : Calories 1102 kcal, Carbohydrate 40 g, Protein 18 g, SaturatedFat 11 g, Cholesterol 40 mg, Sodium 750 mg, Fiber 6 g, Fat 98 g, TransFat 1 g, Sugar 2 g, UnsaturatedFat 84 g, ServingSize 1 serving

MOM'S INDIAN FRY BREAD



Mom's Indian Fry Bread image

My mom used to make these outside on the firepit. We hated to wait until Fair Time to have them - - so she endulged our sweet tooth often. The recipe shows how to make them inside!

Provided by Krsi Sue

Categories     Breads

Time 48m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup flour
3/4 teaspoon baking powder
2 teaspoons sugar
3/4 cup milk
1 tablespoon milk
oil, to fry bread in
powdered sugar or honey

Steps:

  • Mix flour, baking powder, all of the milk, and sugar.
  • On floured surface, knead until smooth.
  • Put in greased bowl and let rise 30 minutes.
  • Divide dough into 8 parts.
  • Roll each into a ball, then roll out in a circle.
  • Fry dough 1 at a time for 1 minute each side.
  • Sprinkle with powdered sugar, or drizzle with honey.

Nutrition Facts : Calories 77, Fat 1.1, SaturatedFat 0.6, Cholesterol 3.5, Sodium 46.5, Carbohydrate 14.2, Fiber 0.4, Sugar 1.1, Protein 2.4

INDIAN FRY BREAD



Indian fry bread image

Indian fry bread recipe only requires a few ingredients making it so easy. This fry bread recipe is fried to a golden crisp and so delicious.

Provided by Eating on a Dime

Categories     Appetizer     Side Dish

Time 20m

Number Of Ingredients 17

For the Fry Bread:
2 cups Flour
½ tsp Salt
½ tsp Baking Powder
1 cup warm water
Oil for Frying
For the Toppings:
1 lb Hamburger Meat
2 Tbsp Taco Seasoning (or a packet)
8 oz Taco Sauce
1 can Ranch Style Beans (15 oz.)
½ Head of Lettuce
2 Roma Tomatoes (diced)
½ Red Onion (Diced)
½ cup Sour Cream
1 ½ cup Shredded Cheddar Cheese
1 Bunch of Cilantro (chopped)

Steps:

  • To Make the Fry Bread:
  • In a medium size mixing bowl, combine the flour, salt and baking soda. Slowly stir in the warm water into a dough forms. Gradually add in the water until the dough is form (you may not need all the water).
  • Let the dough sit for 5 minutes.
  • Then roll the dough out slightly and cut it into 6 pieces.
  • Then roll out each piece into a ½ inch thick circles.
  • Heat 3 inches of the oil in a deep pot. Fry the dough circles in the oil until the dough is golden brown and poofs up slight. Then flip the dough to fry the other side.
  • Set the fried dough on a plate lined with paper towels.
  • To Make the Toppings:
  • Brown the hamburger meat in a large skillet over medium high heat. Then stir in the taco seasoning and ¼ cup of water. Simmer uncovered for 4-6 minutes until the seasoning is thoroughly combined.
  • Heat up the ranch style beans in the microwave until heated through.
  • Then it's time to assemble the tacos!
  • Top each fry bread with the taco sauce, then the meat mixture and beans. Then top with your favorite toppings: lettuce, tomatoes, onions, cheese, cilantro and sour cream!
  • Serve immediately and enjoy!

Nutrition Facts : Calories 683 kcal, Carbohydrate 52 g, Protein 32 g, Fat 38 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 93 mg, Sodium 546 mg, Fiber 7 g, Sugar 3 g, UnsaturatedFat 20 g, ServingSize 1 serving

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