Fry Bread Taco

[SmokinEdge]

Commonly called “Indian” or “Navajo” tacos. These are very versatile and delicious.

Fry bread dough recipe :

We make this slightly different than most, but it’s what we like.

2c Bread flour
1c AP flour
1 Tbs baking powder
1 tsp salt
2 Tbs sugar
1c warm water + 2-3 Tbs
Mix dry ingredients then add 1c water bring dough together and add Tbs at a time more water to good texture.
Rest 30 minutes to 1 hour in bowl covered with towel. Then make balls sized according to the bread size wanted, ours roll out to 6-7”.

We also do a GF version.

Gluten Free fry bread recipe:

3c GF flour (Cup 4 Cup brand works best for us)
3 tsp psyllium husk powder
2 Tbs sugar
1 Tbs baking powder
1 tsp salt
1 1/4c water.

Bring all dry ingredients together then add water. Kneed a minute or so then rest in covered bowl 30 minutes to hour.

The GF rolled out.

Very nice dough for GF.

Here is a regular one fried and ready to build.

These are fun to build. It’s a blank canvas so build your flavors how you like. These can be made with portioned toppings so you can fold in half to eat, or like me, I pile them high and get after it fork and knife style.

So for my base layer I placed a handful of chili cheese Fritos on first, then covered those with beans then green Chile gravy made with ground beef and pork.

Then a drizzle of sour cream, then shredded Oaxaca and cheddar cheese, top that with shredded iceberg lettuce and thin sliced onion, some yellow cherry tomatoes from a friends garden and lastly avocado slices.

Feel free to build them your way.

 

[SmokinEdge]

Forgot to mention that these are fried in a 10” skillet in about 1/2” oil, fry , if they bubble flip once bubbles stop growing and fry about about another minute or so. I place these on a cooling rack and layer paper towels in between the individual breads as they come out of oil and are stacked. You can also deep fry these if you like.

 

[Brokenhandle]

Good eats for sure! And filling piled high like that! After frying then dip in a cinnamon and sugar mixture is tasty as well!

Ryan

 

[chilerelleno]

That looks mighty tasty!

I've had Fry Bread, but never made it, gotta try this.
Thanks.

 

[Fueling Around]

They’re popular around here and commonly called Uff Da tacos
Yours look great

 

[02ebz06]

SmokinEdge , can you elaborate on the making of the Green Chili Gravy?

 

[normanaj]

Plate me!

 

[SmokinEdge]

SmokinEdge , can you elaborate on the making of the Green Chili Gravy?

Here is a link to my recipe. Feel free to use ground meat instead of dice pork if you want.

https://www.smokingmeatforums.com/threads/nm-style-pork-green-chile.318214/

 

[02ebz06]

Just looked at it, link, it's green chili.
The gravy had me confused.

Danka

 

[Brokenhandle]

Few years back my wife helped a lady run a cook tent at the rendezvous we go to... the rolls of frozen bread rolls you can buy at the store work good as well if anyone wants to make some but doesn't want to make the bread.

Ryan

 

[Hijack73]

Yum - I don't really ever make fried pies anymore but that reminds me of the dough I would use for them.

 

[BrianGSDTexoma]

That looks pretty tasty!

 

[nlife]

The fry bread looks great. Most of the stuff made around my neck of the woods is really greasy and sits in your guts like a bag of rocks.

 

[civilsmoker]

Man what a blast from the past! We used to make those as Scouts; we even made them for fundraisers for the troop. We would cook it two ways, one in a CI the other was wrapped on a stick and over the fire....then butter and jam on that one....

Actually, had one at the Cameron Trading post on the Navaho Nation Reservation last year, they have many versions on the menu, I got the sliced prime rib, mushroom, and onion with beef gravy...

 

[JLinza]

Looks great Eric. One of my favorite things is fry bread

 

[crazymoon]

SE, Thank you for sharing your recipe and they look delicious!

 

[Smoke-Chem BBQ]

I love Navajo tacos! They're a little hard to find most places, so we've been making our own. My attempts at getting the fry bread right haven't gone well, but my wife has it dialed in. She follows 'The Navajo Grandma's' online video recipes, and it works great.

The history is sad and complex, but the Navajo and now other tribes have largely adopted fry bread and the Navajo taco as a symbol of their resilience, although virtually none of the toppings now associated with the taco were available to the Navajo on The Long Walk, their forced relocation to a reservation.. https://en.wikipedia.org/wiki/Frybread

 

[SmokinEdge]

I love Navajo tacos! They're a little hard to find most places, so we've been making our own. My attempts at getting the fry bread right haven't gone well, but my wife has it dialed in. She follows 'The Navajo Grandma's' online video recipes, and it works great.

The history is sad and complex, but the Navajo and now other tribes have largely adopted fry bread and the Navajo taco as a symbol of their resilience, although virtually none of the toppings now associated with the taco were available to the Navajo on The Long Walk, their forced relocation to a reservation.. https://en.wikipedia.org/wiki/Frybread

Great story, and it’s true. That said, the Ute, the Apache and many other Native nations eat this same dish, it by no means is exclusive to the Navajo people.

And yes, go to SW Colorado or more specifically into New Mexico and you will find some fantastic Indian tacos that can be “loaded” with modern condiments.

Point is that the fry bread is a blank canvas. Smoked meats of all types work well, ground meats, Green Chile, red Chile, carne adovada is also an excellent base paired with pinto or Anasazi beans. It’s like a soft pillowy tostada.

 

[n2dabluebbq]

the irony that the food for people going through the toughest of times ends up becoming some of the most popular dishes.

 

[SmokinEdge]

the irony that the food for people going through the toughest of times ends up becoming some of the most popular dishes.

In many cases the most delicious too.