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.
NAVAJO TACOS
Navajo Tacos are easy to make and fun to eat! Pillowy fry bread piled with chili, cheese and your favorite toppings.
Provided by Emily Walker
Categories Dinner Main Course
Time 5m
Number Of Ingredients 7
Steps:
- Prepare Homemade Fry Bread. See recipe notes for more options.
- Prepare or heat chili. For an easy chili recipe, try our Cheater Chili.
- Layer 3/4 cup chili, 1/4 cup cheese, 1/2 cup lettuce, 1 tablespoon sour cream, olives, and salsa on each piece of Homemade Fry Bread.
- Serve on a sturdy plate!
Nutrition Facts : Calories 553 kcal, Carbohydrate 79 g, Protein 22 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 36 mg, Sodium 1429 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving
NAVAJO TACOS ON FRY BREAD
This recipe is different than the other recipes posted in that it uses delicious homemade chili beans rather than canned. You have to plan ahead to make this meal, and it takes a bit of work but it is well worth it! It's more of a special occasion meal and is very easily doubled for a larger crowd. My mom made these for us growing up--I think it is originally from Sunset Magazine.
Provided by Al Al
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- CHILI: Sort and discard debris from beans and rinse well.
- Place beans in 3-4 quart pot with water; bring to a boil on high heat. Cook uncovered for 10 minutes.
- Remove from heat; cover and let stand for 1 hour. Drain beans and set aside.
- Rinse pot and return to medium-high heat. Add the chopped onion and ground beef and cook till meat is browned.
- Drain the grease and add all remaining ingredients. Bring to a boil on high heat; reduce heat and simmer for 1 1/2 to 2 hours, until beans are tender.
- FRY BREAD: Mix together flour, dry milk, baking powder, and salt. Add shortening and rub mixture with fingers till coarse crumbs form.
- Add water and stir with a fork till dough clings together.
- Knead on a lightly floured surface till smooth (2-3 minutes).
- Divide into 6 portions and keep covered with plastic wrap.
- Shape each into a 6-7 inch circle.
- In a 9x2 inch pan or electric skillet, heat 3/4 inch canola oil to 375 degrees. Fry each piece of dough till it is puffy and golden brown, turning once with tongs.
- Keep warm in 200 degree oven on baking sheets lined with paper towels till ready to serve.
- TO SERVE: Top each piece of fry bread with chili, and as many toppings as you like.
Nutrition Facts : Calories 770.7, Fat 44.5, SaturatedFat 22.9, Cholesterol 128.8, Sodium 1549.3, Carbohydrate 52.2, Fiber 4.1, Sugar 7.9, Protein 42.1
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
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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