FRY BREAD TACOS
Provided by Food Network
Categories main-dish
Time 12h
Yield 8 to 10 servings
Number Of Ingredients 31
Steps:
- To make the fry bread dough, stir together the flour, baking powder and salt in a large bowl. Mix in the hot water a little at time, kneading until a sticky dough forms. It will be tacky and lumpy, but should not contain any dry clumps of flour. Drizzle the 3 tablespoons vegetable oil over the dough and then tilt and rotate the bowl a bit to make sure that all of the visible surface of the dough has been coated. Cover the bowl with a clean dish towel and let rest at room temperature for about 2 hours. (The dough will not rise or expand while resting.)
- To fry the dough, heat the peanut oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F, or until a pinch of flour tossed into the oil gives off an audible sizzle. Pull off a handful-size chunk of dough and shape it into a thin disk without overhandling the dough. Fry until golden brown on both sides, about 3 minutes per side. (Trust your eyes and nose to tell you when the bread is ready.) Drain on paper towels. Repeat with the remaining dough, bringing the oil back up to 350 degrees F between batches. (You should end up with 8 to 10 medium-sized pieces of fry bread. If your pan is 12 inches or larger, you can experiment with cooking two pieces at a time.)
- To serve, top each piece of fry bread with 1/4 to 1/2 cup of the Beans and 1/4 cup of the Chili. Top with some cheese, lettuce, tomato, and sour cream.
- Rinse the soaked beans, place in a medium pot with 10 cups water and turn the heat to medium-low. Add the onions, oregano, cilantro, pepper flakes, garlic, bay leaf and 1 teaspoon salt and simmer, stirring occasionally, until the beans are tender, about 2 1/2 hours.
- Heat the oil in a large skillet over medium heat. Add the beef, onions and garlic and cook, stirring occasionally, until the beef is browned, about 7 minutes. Skim off any fat and then stir in the tomatoes, 1 teaspoon salt and 1 teaspoon pepper. Add the dark chili powder, light chili powder, paprika, cumin and pepper flakes and simmer on low, stirring occasionally, for 2 1/2 hours.
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Sunusi Umar
[email protected]I can't wait to try this recipe! It looks so delicious.
Nabanja Sophia
[email protected]I love that this recipe uses simple ingredients that I already have on hand. It's a great way to make a quick and easy meal.
Dorothy Flanagan
[email protected]These fry bread tacos are a great way to change up your taco night routine. They're so easy to make and they're always a hit with my family.
Vasheel Nand
[email protected]I've never made fry bread before, but this recipe was easy to follow and the tacos turned out great. I will definitely be making these again.
Unique lama
[email protected]These fry bread tacos were amazing! The fry bread was so fluffy and the tacos were so flavorful. I will definitely be making these again.
Syed Raiyan
[email protected]I'm not a huge fan of fry bread, but these tacos were really good. The fry bread was crispy and the tacos were very flavorful.
Jesus Apolonio Carmona
[email protected]These fry bread tacos are a great way to use up leftover meat. I used some leftover chicken, and it turned out great.
Rosia Everett
[email protected]The fry bread tacos were delicious! I especially liked the spicy beef filling. I will definitely be making these again.
Damayanthi Kumari
[email protected]I love how easy these fry bread tacos are to make. I can have them on the table in under 30 minutes. And they're always a crowd-pleaser.
Noyna Mollik
[email protected]These fry bread tacos were a hit with my family! The fry bread was crispy and delicious, and the tacos were so flavorful. I will definitely be making these again.