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.
INDIAN FRY BREAD - MAKES ABOUT 12 - COWBOY KENT ROLLINS
Provided by Alisa Podgaynaya
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine the flour, salt, and baking powder.
- Stir in the oil and 1 ½ cups of the warm water just until its combined. With your hands begin mixing and needed. You may need to slowly add more water to create a soft and slightly tacky dough.
- Cover the dough and let rest 2 hours in a warm location.
- Pour the butter over the dough and knead for a couple minutes.
- Pinch the dough off slightly larger than golf ball-sized. Roll in your hand to create a ball. And place on a floured surface.
- Pat each ball out slightly and then roll out thinly with a rolling pin.
- Fill a cast iron skillet with 1 - 2 inches deep with the fry oil and heat to about 325 degrees.
- Fry the bread until lightly golden brown on each side. Cool slightly on a wire rack or paper towel.
NAVAJO TACOS (INDIAN FRY BREAD)
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
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
CALIFORNIA STYLE INDIAN FRY BREAD TACOS
If you have ever been to the State Fair in Sacramento, you would have seen booths selling these wonderful tacos! One definitely makes a meal!
Provided by That Napa Chicken R
Categories Native American
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make the breads:.
- Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
- Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.
- NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
- Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.
- Use a large dutch oven and heat about 1 inch of vegetable oil to 350°F (If you don't have a thermometer you can tell if the oil is ready for each batch when a un-popped popcorn kernel is dropped in and pops immediately!).
- Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
- The bread can be kept warm in a 200°F oven for up to 1 hour. They refrigerate well and can be reheated in a 350°F oven for 10 to 15 minutes before serving.
- Make the Tacos:.
- In a large frying pan over medium-high heat, brown ground meat and onions until cooked; add salt and pepper to taste. Remove from heat.
- Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. Top with sour cream, if desired.
Nutrition Facts : Calories 640.5, Fat 36.6, SaturatedFat 18.8, Cholesterol 137.1, Sodium 947.9, Carbohydrate 36.4, Fiber 4, Sugar 6.1, Protein 41.1
AMY'S FAVORITE INDIAN FRY BREAD TACOS
This is my daughter's absolute favorite meal and she requests it any time she can. She always has me make it for her new boyfriends' first meal at our house. Hopefully I can stop making them for that occasion because I really like her current boyfriend (UPDATE 2008: Guess I have to keep making these 'cuz the boyfriend turned fiance ended up being a DUD) :-)! Everyone always gives this meal great reviews and although it is a bit time-consuming, it is very much worth it! Start the Meat and Bean Mixture first and then when you take the lid of the pan to reduce the liquid, start the Fry Bread recipe so that they are still warm when you are ready to serve.
Provided by Sooz Cooks
Categories Native American
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For Meat/Bean Mixture (start first):.
- Thoroughly combine uncooked ground beef, refried beans, taco seasoning mix and water.
- Bring mixture to a boil. Cover, reduce heat and simmer for 1 hour.
- Uncover and continue to simmer until liquid is reduced and mixture is thick. This usually takes another 20 minutes or so - just enough time to make the Fry Bread.
- For Fry Bread Tacos:.
- Mix flour, baking powder and salt together well.
- Add water gradually making sure the dough is stiff.
- Pull off egg-sized balls of dough and quickly roll, pull, and on a floured surface pat them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick around the edges.
- Using a fork poke holes in the dough to prevent bubbles from forming.
- In skillet, heat 1/2-inch vegetable oil. Brown dough circles on each side until golden brown. You will need to stand over the skillet and with your fork and poke at any bubbles that may come up.
- When golden brown, lift from oil, shake gently to remove bulk of oil, and place on paper towels to drain.
- Spread meat/bean mixture on Fry Bread and top with your favorite toppings.
Nutrition Facts : Calories 541.3, Fat 18.5, SaturatedFat 7, Cholesterol 77.1, Sodium 988.2, Carbohydrate 59.8, Fiber 5.5, Sugar 0.5, Protein 31.6
INDIAN TACOS (AND FRY BREAD)
I love these for a change from regular tacos or burritos. Top with green chili instead of salsa if desired.
Provided by Karen From Colorado
Categories Chicken Breast
Time 50m
Yield 6-8 Indian Tacos
Number Of Ingredients 23
Steps:
- Mix the first 10 ingredients in a large sauce pan or skillet.
- Simmer on low heat for about 30 minutes or until fry bread is done.
- While this is simmering make fry bread.
- Fry Bread:.
- Sift dry ingredients.
- Lightly stir in milk.
- Add more flour as necessary to make a dough you can handle.
- Knead and work the dough on a floured board with floured hands until smooth.
- Pinch off fist-sized lumps and shape into a flat disk shape.
- Fry in fat (about 375°) until golden and done on both sides, about 5 minutes.
- Drain on paper towels.
- Place hot fry bread on a plate.
- Spread a layer of refried beans.
- Top with meat sauce and shredded cheese.
- Add lettuce, tomatoes, salsa, etc. if desired.
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