CALIFORNIA STYLE INDIAN FRY BREAD TACOS
If you have ever been to the State Fair in Sacramento, you would have seen booths selling these wonderful tacos! One definitely makes a meal!
Provided by That Napa Chicken R
Categories Native American
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make the breads:.
- Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
- Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.
- NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
- Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.
- Use a large dutch oven and heat about 1 inch of vegetable oil to 350°F (If you don't have a thermometer you can tell if the oil is ready for each batch when a un-popped popcorn kernel is dropped in and pops immediately!).
- Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
- The bread can be kept warm in a 200°F oven for up to 1 hour. They refrigerate well and can be reheated in a 350°F oven for 10 to 15 minutes before serving.
- Make the Tacos:.
- In a large frying pan over medium-high heat, brown ground meat and onions until cooked; add salt and pepper to taste. Remove from heat.
- Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. Top with sour cream, if desired.
Nutrition Facts : Calories 640.5, Fat 36.6, SaturatedFat 18.8, Cholesterol 137.1, Sodium 947.9, Carbohydrate 36.4, Fiber 4, Sugar 6.1, Protein 41.1
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Saqlain Dogar Kala
[email protected]I'm not a huge fan of fry bread, but these tacos were surprisingly good. The filling was really flavorful, and the avocado crema added a nice touch.
FREEF FIRE Pro Boss
[email protected]These tacos were delicious! The fry bread was crispy and the filling was flavorful. I would definitely make them again.
Shoban Khan
[email protected]These were a little more work than I expected, but they were totally worth it. The fry bread was amazing, and the filling was packed with flavor.
Anfal Ahmad
[email protected]I've made these tacos twice now, and they're always a crowd-pleaser. The fry bread is so versatile, and you can really load it up with whatever toppings you like.
Deepak Gurung
[email protected]The fry bread was crispy and fluffy, and the filling was flavorful and delicious. I especially liked the addition of the avocado crema. Yum!
Yoongi Boi
[email protected]These fry bread tacos were a hit at my last party! Everyone loved them, and they were so easy to make. I'll definitely be making them again.