Fry Bread Tacos With Spicy Shredded Beef Food

FRY BREAD TACOS

Steps:

• Fry Bread Recipe: In a large bowl, whisk together the flour, powdered milk, baking powder and salt.
• In a small bowl, dissolve the yeast and sugar in luke warm water for about 5 minutes. Stir in the melted margarine.
• Add the yeast mixture to the dry ingredients and mix well, using your hands if needed. Turn out onto a floured surface and knead for about 5 minutes. Leave the dough in a ball on the floured surface, cover with the bowl you mixed it in, and let rest for 10 minutes.
• Heat 1-inch of vegetable oil over medium-high heat in a cast iron skillet or frying pan.
• Divide dough into 6-8 balls. Roll out each ball into a flat circle. Then take your finger and make a small hole in the middle of each dough circle.
• One at a time, place the dough in the hot oil. When lightly browned, turn and fry on the other side, 30-60 seconds. Drain on a paper towel.
• Chili Beans Recipe: Sort and discard debris from beans; rinse well. Put beans in 3-4 quart pan with 1-quart water; bring to boiling on high heat. Cook, uncovered, 10 minutes. Remove from heat, cover and let stand 1 hour. Drain beans, set aside.
• Rinse and dry pan and return to medium heat. Add onion and oil; stir until onion is translucent, 3-4 minutes. Add onions to beans.
• Crumble beef in pan; stirring occasionally, cook over high heat until well browned, about 10 minutes. Discard fat.
• Add beans and onion to meat along with chicken broth. Add chili powder, garlic, cumin, dry oregano leaves, and dry basil leaves. Bring to boiling over high heat; simmer, covered until beans are tender to bite, 1 1/2 to 2 hours.
• If you want to reduce liquid, uncover and boil chili, stirring often, until desired thickness. Use right away or cool, cover, and chill up to 3 days. To reheat, stir often over medium-high heat until boiling.
• Fry Bread Taco Assembly: Lay a piece of hot fry bread on a plate. Spoon some chili bean mixture onto the fry bread, then top with cheese, lettuce, onions and tomatoes. Top tacos with salsa, guacamole and sour cream, to taste.

INDIAN TACOS (AND FRY BREAD)

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.

FRY BREAD TACOS WITH SPICY SHREDDED BEEF

Steps:

• Mix beef chuck, beef broth, onion, red wine vinegar, 2 tablespoons chili powder, garlic, 2 teaspoons cumin, salt, and black pepper together in a slow cooker.
• Cook on High until beef is tender, about 4 hours. Transfer beef from slow cooker to a cutting board. Shred using 2 forks. Return shredded beef to the slow cooker. Cook on High until flavors combine, about 1 hour. Drain excess juice.
• Combine flour, baking powder, and 1 teaspoon salt together in a large bowl. Pour in milk; mix until a dough forms.
• Knead dough on a floured work surface until smooth, about 5 minutes. Let dough rest, about 5 minutes. Divide into 4 equal sections and roll out into 1/4-inch thick rounds. Poke a hole into the center of each with your finger.
• Heat vegetable oil to a depth of 1 1/2 inches in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry each dough round until golden brown, 1 to 2 minutes per side.
• Heat 1/4 cup olive oil in a small pot. Add pinto beans, 1 tablespoon chili powder, 1 teaspoon cumin, garlic powder, salt, and black pepper; stir and mash until heated through, about 5 minutes.
• Top fry bread with pinto bean mixture and shredded beef.

FRY BREAD TACOS

Steps:

• In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk with a wooden spoon 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.
• Heat oil in a large, deep heavy skillet to 375°F. Oil should be about 1 1/2 inches deep. Divide dough into 4 to 6 pieces and use a rolling pin to shape dough into ¼-inch thickness circles.
• Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
• Top fry bread with your choice of beans, choice of taco seasoned meat, lettuce, cheese and tomatoes. Top with your choice of additional ingredients, such as salsa, sour cream, guacamole or taco sauce.

FRY BREAD TACOS

Steps:

• Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6-in. circle. Cut 1/2-in.-diameter hole in center of each circle. , Heat 1 in. oil in Dutch oven to 400°. Slip each circle into oil; fry each side for 1 minute or until puffed and golden. Drain; serve warm with butter, honey and fresh lemon juice. , To make taco, cook the beef, onion and seasonings over medium heat until no longer pink; drain. Stir in beans; cook 5 minutes. Place fry bread on a baking pan; spread each bread with 1/2 cup taco mixture. Sprinkle with cheese and chilies. , Bake at 350° until cheese is melted. Serve with lettuce, tomato and salsa.

SHREDDED GREEN CHILE BEEF

Steps:

• Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.