Best 5 Marketplace Indian Fried Bread Tostada Recipes

NAVAJO TACOS (INDIAN FRY BREAD)

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.

MARKETPLACE INDIAN FRIED BREAD TOSTADA

Steps:

• Mix together flour, salt, and baking powder.
• Add warm water and shortening.
• Put on floured surface and knead a few times (add more flour if needed). Let stand for 30 minutes.
• You can pinch off pieces and roll out, or roll out all dough and cut--you want it about 1/4" thick and 5" diameter.
• Fry till golden brown on both sides.
• Drain on paper towel.
• Great served with refried beans, cheese, lettuce, tomato, for an Indian tostada.

BRISKET TOSTADAS

Steps:

• Preheat the oven to 325 degrees F.
• Heat 1/2 inch of vegetable oil in a small skillet. When the oil is hot, slide in a corn tortilla. To prevent the tortilla from puffing and browning unevenly, press down on the center with tongs or a metal spoon. After about 20 seconds, flip it over to the other side and hold down the center again. When golden, remove from the skillet and drain on paper towels. Use three tortillas per tostada.
• In a small saucepan, mix the black beans with just a bit of hot sauce to give a bit of a kick. Mash the beans slightly as you warm them over medium heat.
• Get ready to assemble: Grab a crispy tortilla and set it on a baking sheet. Now layer beans, cheese, tortilla, beans, cheese, tortilla, beans and cheese.
• Bake until the cheese melts. Pull it out and layer the top with a helping of the Braised Beef Brisket, lettuce, tomatoes, onions, cilantro, jalapenos, lime juice, avocado and sour cream.
• Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
• When ready to cook, preheat the oven to 300 degrees F.
• Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.
• You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.

BHATURA, INDIAN FRIED BREAD

Steps:

• 1. Take a mixing bowl and mix both flours.
• 2. Add yogurt, baking soda, salt, 1 tbsp oil, and sugar.
• 3. Knead the dough using lukewarm water.
• 4. After kneading the dough apply 1 tbsp of oil.
• 5. Cover dough with wet towel and keep in warm place for 2 hours.
• 6. Divide them into 16 balls. Cover it with cloth and let them rest for 20 minutes.
• 7. Use a rolling pin and roll the dough into 5 inch diskettes.
• 8. Heat oil in pan for deep frying. Wait till oil gets hot.
• 9. Deep fry the bhatura and cook on both sides for one minute.
• 10. Remove the bhatura and place it on towel paper. This will help removing excess oil.
• Serve hot with Punjabi Cholle and Yogurt.

INDIAN FRY BREAD

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.