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
AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)
Step by easy step recipe for a Native American all-purpose flat bread dating back to the nineteenth century. Fry bread is considered a food of inter-tribal unity and is made at all Indian pow wows. It has a crispy outside and a chewy inside. Serve with butter & honey, powdered sugar, or cinnamon & sugar. Or add 'taco' ingredients to the top to make an Indian taco bread salad. You can also fill these with anything then fold them up to eat. Or simply serve plain with soup, stew, etc. *EDITED TO ADD: This is an old recipe and I know many of us no longer use so much salt - if that's the case for you then I suggest REDUCING THE SALT BY HALF.
Provided by GeeWhiz
Categories Breads
Time 55m
Yield 16-18 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
- Mix together dry ingredients in a large bowl; *see note about salt.
- Gradually add warm milk and mix to make a soft dough.
- When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
- Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
- Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
- Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
- You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.
Nutrition Facts : Calories 380.4, Fat 28.9, SaturatedFat 4.5, Cholesterol 5.3, Sodium 1095.6, Carbohydrate 26.2, Fiber 0.8, Sugar 0.1, Protein 4.5
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