Indian Tacos with Fry Bread - Easy Fair Food Favorite
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Used in this video:
Chipotle Relish, mesquite seasoning, Can't Get Full on Fancy Apron all available at
Speckled enamel bowls:
Finex skillet:
Related Recipes/Videos:
Refried Beans -
Cowboy Pinto Beans -
BTW- the beagle does not disclose his weight!
Indian Fry Bread – makes about 12
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons baking powder
3 tablespoons Canola or vegetable oil
1 ½ to 2 cups warm water
4 tablespoons butter, melted
Oil for frying
-In a mixing bowl, combine the flour, salt and baking powder.
-Stir in the oil and 1 ½ cups of the warm water just until its combined. With your hands begin mixing and needed. You may need to slowly add more water to create a soft and slightly tacky dough.
-Cover the dough and let rest 2 hours in a warm location.
-Pour the butter over the dough and knead for a couple minutes.
-Pinch the dough off slightly larger than golf ball-sized. Roll in your hand to create a ball. And place on a floured surface.
-Pat each ball out slightly and then roll out thinly with a rolling pin.
-Fill a cast iron skillet with 1 – 2 inches deep with the fry oil and heat to about 325 degrees.
-Fry the bread until lightly golden brown on each side. Cool slightly on a wire rack or paper towel.
For Sweet Bread:
While the bread is still warm, spread with softened butter and top with powdered sugar, cinnamon and honey.
For Indian Tacos:
Top with Beans (recipes linked above) combined with 1 lb. hamburger meat. Topped with chopped onions, tomatoes, lettuce and any additional toppings.
4 INGREDIENT EASY FRY BREAD RECIPE | GREAT FRY BREAD FOR SAVORY OR SWEET INGREDIENTS
4 INGREDIENT EASY FRY BREAD RECIPE. This is great vessel for putting taco ingredients in. This fry bread has a golden crispy outside and a pillowy soft inside. This Fry Bread is also perfect for dessert toppings. I'll show you how to make the fry bread.
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How To: Make Fry Bread with William Luethje, co-owner of Fry Bread Factory
TAHLEQUAH – In this “How To” video the Cherokee Phoenix learns how to make fry bread and the bread for Indian tacos with William Luethje, United Keetoowah Band citizen and co-owner of Fry Bread Factory in Tahlequah.
Fry Bread Factory is operated by Luethje and co-owner Annette Mankiller, a Cherokee Nation citizen. Since its 2017 inception, Fry Bread Factory has won a first-place, third-place and finalist position in the National Indian Taco Championship in Pawhuska.
Fry Bread Factory currently sets up at Echota Village RV Park on Highway 10. To see where Fry Bread Factory will setup, “like” the business on Facebook.
Making Fry Bread (How we were taught)
This we how we make our fry bread. A very simple recipe. Remember everyone makes their fry bread different and each fry bread is unique. :-) Our recipe doesn't use measuring utensils but more so hand memory lol so bear with us.
If you want a recipe using measurements, here's one you can use from Indian Country Today:
Traditional (Old Fashioned) Indian Frybread
Makes 16 frybreads
4 cups all-purpose white flour
2 tablespoons baking powder
1 teaspoon salt
2 cups warm water
About 2-½ cups vegetable oil or shortening for frying
In a large bowl, mix flour, baking powder, and salt. Gradually stir in the water until dough becomes soft and workable without sticking to the bowl. Knead dough on a lightly floured surface 5 minutes. Return dough to bowl, cover with a clean towel, and let rest 30 minutes to allow it to rise.
Shape dough into 16 evenly-shaped balls. Place a piece of the dough between your hands and pat it from hand to hand as you would pizza dough, or roll out to ½-inch thickness on a lightly floured board. (For crispier bread, roll dough to ¼-inch thickness.) Pat or roll the dough until it stretches to about 10-12 inches in diameter. Repeat with the rest of the dough.
Cut or poke a small hole in the center of each piece to prevent breads from bursting during frying.
Pour about 1-½ inches of oil into a large frying pan and heat over medium heat until the oil shimmers—hot but not smoking.
Carefully place a dough round into the hot oil, taking care not to let the hot oil splash. Cook until dough turns golden brown and puffs, about 1 to 2 minutes. Turn over with a fork and cook until both sides are golden brown.
Remove and drain on paper towels or a brown paper bag until excess oil is absorbed. Repeat the process with each piece of dough. Keep warm between two clean kitchen towels in the oven set on low or warm.
Serve immediately.
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Cooking Fry bread - Navajo Traditions Monument Valley
A look at the Navajo cooking tradition of making fry bread and cooking mutton in Monument Valley, part of the Navajo Nation.
For Monument Valley tours and lodging information, visit gouldings.com. Goulding's Lodge and Trading Post is an ideal central location to explore Monument Valley with comfortable amenities and knowledgable Navajo guides.
This Cooking video is part of a Navajo Cultural Traditions bonus feature on Finley-Holiday's Monument Valley: Navajo Homeland DVD. Available on location in Monument Valley and from finleyholiday.com.
Finley Holiday Productions