Homemade Navajo Taco Indian Fry Bread Recipe

Navajo Tacos (Indian Fry Bread) House of Nash Eats

WebJul 30, 2018 · Indian Fry Bread. In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough …

1. 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.
2. 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.
3. 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.
4. 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.

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Keto Fry Bread Navajo Tacos Carb Manager

WebMelt a ½ TB of coconut oil in a small pan per portion of fry bread over medium heat. Place 1 flattened piece of fry bread in the hot oil and cook …

1. Make your fry bread dough at least 4 hours before you want to cook your tacos. Combine the almond flour, baking powder, and egg in a large mixing bowl. Set this aside. In a pot over low heat, combine the mozzarella cheese and cream cheese by slowly stirring until melted. When the cheeses have melted together, fold it into the mixing bowl of almond flour.
2. Fold the fry bread dough together until you have a wet, sticky dough. Transfer the dough to plastic wrap and use the plastic wrap to knead the dough completely together, until any white or yellow streaks are gone. Flatten the dough into a rectangle and wrap tightly before placing it in your refrigerator. Chill the dough for a minimum of 4 hours.
3. When you’re ready to make tacos, pull the dough out of the refrigerator and portion into equal pieces - 1 piece per serving. Roll each portion into a ball and press between plastic wrap to make a flat, ¼-inch thick disc. Melt a ½ TB of coconut oil in a small pan per portion of fry bread over medium heat. Place 1 flattened piece of fry bread in the hot oil and cook for 2-3 minutes per side, adjusting the heat as necessary to avoid burning. Once the fry bread has fried on both sides, transfer aside to cool. Repeat this cooking process with all portions of fry bread, 1 portion at a time.
4. Once all fry bread is made, make the taco filling. Combine the ground beef with the olive oil and spices in a pan over medium-high heat. Cook until the ground beef is crumbly, crispy, and golden brown. Set this aside to cool momentarily.

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