MEXICAN FRY BREAD (MEXICAN FRIED GORDITAS)
This is a Mexican Chef's recipe that is a quick and fabulous alternative for purchased tortillas or shells. Well worth the effort
Provided by Cook4_6
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well.
- Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes.
- Roll dough into a ball; place into a plastic bag.
- Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds.
- In a cast iron skillet, heat oil to 375 degrees F.
- Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown.
- Use a slotted spoon to remove rounds from skillet; drain on paper towel.
- Fill with prepared fillings as desired.
GRACE'S MEXICAN FRIED BREAD
I'VE MADE THIS AND SHARED IT WITH A FRIEND. THEY LOVED IT. HOPE U DO TO
Provided by Grace Camp
Categories Other Breads
Time 25m
Number Of Ingredients 8
Steps:
- 1. PUT ALL DRY PLUS VEGGIES INGREDIENTS IN LARGE MIXING BOWL ADD 1 TEASP PAPRIKA
- 2. MIX WELL. ADD GREASE STIR IN. IF BATTER IS TO THIN ADD MORE YELLOW CORNMEAL. IF TOO THICK ADD A TABLESPN WHOLE MILK AT A TIME. U CAN ALWAYS ADD, BUT U CAN'T TAKE IT OUT AFTER ITS IN THERE.
- 3. ADD MILK AND BLEND WELL. BATTER SHOULD NOT BE THIN AT ALL. OR ALL UR INGREDIENTS WILL GO TO BOTTOM SHOULD U DECIDE TO BAKE THIS RATHER THAN FRY IT. SHOULD U DECIDE TO BAKE IT PRE-HEAT OVEN TO 350. AND PLACE IN GREASED PAN.
- 4. EVEN WHEN I USE MY NON STICK GRIDDLE I STILL BUTTER IT A LITTLE, UP TO U. START OUT ON MED-HI HEAT. WHEN GRIDDLE IS HOT DROP BY TABLESPOONFULS ON HOT GRIDDLE.
- 5. LET SET ON THERE TIL A NICE GOLDEN BROWN AND FLIP OVER AND BROWN ON OTHER SIDE. AMD PLACE FRIED MEXICAN BREAD ON PLATTER
MEXICAN FRY BREAD GORDITAS
Why go to the fast food place? You can make it even better at home!!! We make these 3 or 4 times a month, we make Gorditas (with taco and burrito fillings, and with sweet fillings like butter with cinnamon sugar or pie fillings). We also eat it as a bread with soups and stews. After you make this the first time... it gets...
Provided by Colleen Sowa
Categories Other Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- 1. Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well. Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes. Roll dough into a ball; place into a plastic bag and let sit for 10 minutes. Separate into 10 balls and roll out each ball of dough to make 10 (4-inch to 6-inch) flat, thin rounds.
- 2. In a cast iron skillet, heat oil to 375 degrees F. Place rounds in oil one at a time; cook each side 18 to 35 seconds or until light golden brown. Remove rounds from skillet with a slotted spoon; drain on paper towels. Fill with prepared fillings as desired or eat as a bread with soups and stews.
REAL SOPAPILLAS
Sopapillas for any occasion. Serve hot with honey, or your own tostados recipe.
Provided by Leaz
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
- Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 16 g, Fat 9.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 127.7 mg, Sugar 0.1 g
FRIED BREAD TWO WAYS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h
Yield 30 to 40 fried dough balls
Number Of Ingredients 13
Steps:
- Add the yeast, granulated sugar, salt and 3 cups of the flour to the bowl of a stand mixer. Whisk to combine and to break up any lumps of flour. Add the water and use a spatula to begin to mix the ingredients. Add the melted butter and the remaining 3 cups of flour and mix again until a very shaggy dough forms. Attach the bowl to the mixer fitted with the dough hook. Knead the dough on medium-low until all the dough has pulled away from the sides of the bowl and is elastic and soft to the touch, about 7 minutes.
- Remove the dough from the mixer and divide into 2 pieces. Add one half back to the mixer bowl and add the other half to a large glass bowl. Pour 1 tablespoon of olive oil over the dough in the glass bowl; turn it once to coat and cover it with plastic wrap or a clean kitchen towel.
- Add the rosemary to the dough in the mixer. Turn the mixer on and knead until the rosemary is evenly incorporated, 2 to 3 minutes. Remove the dough from the mixer and place it in a separate large glass bowl. Drizzle it with the remaining tablespoon of olive oil; turn it once to coat and cover it with plastic wrap or a clean kitchen towel. Allow both doughs to proof in a warm place until doubled in size, about 1 hour.
- After the dough has doubled in size, fill a large Dutch oven, fitted with a deep-fry thermometer, with about 2 inches of vegetable oil and heat to 360 degrees F. Line two rimmed baking sheets with parchment paper and two rimmed baking sheets with wire racks. Set aside.
- To assemble the Parmesan-rosemary dough balls, use your thumb and index finger to pinch off about 2 tablespoons of dough. Place a cube of Parmesan in the center and close the dough around it, pinching the seam to seal it. Place it seam side down on the parchment-lined baking sheet. Continue the process with the remaining rosemary dough and Parmesan. Set aside the finished dough balls.
- To assemble the jam-filled dough balls, use your thumb and index finger to pinch off 2 to 3 tablespoons of dough. Flatten the dough slightly, then spoon about 1/2 teaspoon of the jam into the center of the dough. Carefully pull the edges of dough up and over the jam, pinching the seam to seal it, making sure to leave no jam exposed. Place it seam side down on the second parchment-lined baking sheet. Continue the process with the remaining dough and jam.
- When the oil is at 360 degrees F, carefully lower 5 to 6 Parmesan-rosemary dough balls into the hot oil. Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to a wire rack-lined baking sheet. Immediately sprinkle with salt. Fry the remaining Parmesan-rosemary dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with freshly grated Parmesan before serving.
- To fry the jam-filled dough, carefully lower 5 to 6 dough balls into the hot oil Fry, turning as needed until golden brown on all sides, 2 to 3 minutes. Remove to the second wire rack-lined baking sheet. Fry the remaining jam-filled dough balls, allowing the oil to come back up to temperature before adding another batch. Serve immediately or keep warm in a low oven for 20 to 30 minutes. Top with confectioners' sugar before serving.
FRY BREAD TACOS II
A yummy twist to an old favorite. The fry bread makes the difference. It's a popular request at my house. I do up everything but the fry bread in advance, and just heat up before serving. You can also top with other of your favorite taco toppings, such as onion, sour cream, or guacamole. Leftover fry bread can be used as dessert - coat it with cinnamon and sugar, and drizzle with honey.
Provided by Robyn Bloomquist
Categories Main Dish Recipes Taco Recipes Fry Bread Taco Recipes
Time 47m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 808.1 calories, Carbohydrate 76.7 g, Cholesterol 103.4 mg, Fat 36.5 g, Fiber 7.2 g, Protein 40.4 g, SaturatedFat 13.6 g, Sodium 2254.8 mg, Sugar 6.3 g
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