Barbecue Chicken Fry Bread Tacos Recipes

FRY BREAD TACOS II

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.

BARBECUE CHICKEN FRY-BREAD TACOS

Steps:

• In a large bowl, mix dry ingredients. Make a well in the centre, slowly add milk or water to the well and gently stir and fold until just combined. Dough will be slightly sticky. Let dough rest for 15 minutes.
• In a large cast iron pan, heat cooking oil to 350ºF.
• Lightly flour your work surface and turn the dough onto floured surface. Sprinkle dough with flour and pat dough lightly until flour is absorbed.
• Cut off a piece of dough, flour lightly and pat piece of dough into a 4 inch diameter circle. Flatten and stretch between your hands to about 1/2 inch thick.
• Gently place flattened dough into hot oil, cooking until golden brown, about 1 to 1-1/2 minute per side, turning only once. Repeat with the rest of the dough.
• In a large bowl, mix together all ingredients and let rest for the flavours to meld.
• Thinly slice chicken breast lengthwise into ½-inch strips.
• In a large cast iron pan, heat butter and oil over medium heat. Add sliced chicken, season with salt and pepper. Cook until no pink remains and internal temperature reaches 165ºF. Lightly brush with your favourite barbecue sauce. Grill until slightly caramelized and golden brown.
• For each taco, place a piece of fry bread on your plate, start with a handful of shredded lettuce over your fry-bread, add strips of the caramelized chicken breast on top, dollop of sour cream, a few tablespoons of shredded cheese, top it off with a tablespoon of Pebre salsa!

FAVORITE FRY BREAD TACOS

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.

GRILLED BBQ CHICKEN TACOS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the grill and set aside until cool enough to handle.
• Shred cooled chicken and transfer to a saucepan. Add barbecue sauce, onion, and chile-garlic sauce and stir until chicken is coated. Cook over medium-low heat, stirring often, until steaming, about 5 minutes.
• Place a few spoonfuls of chicken mixture onto each tortilla and sprinkle with Cheddar cheese, black olives, and tomato. Roll up and serve.