Taco Tuesday: Fry bread tacos

Taco Tuesday: Fry bread tacos

Yield: 4 servings


For fried bread

1 1/2 cups of Canola oil

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 1/4 cups warm water

For Sonoran-style shredded beef

1 pound beef chuck, cut into big 3-4 inch chunks

1/2 white onion, diced

2 garlic cloves, minced

1 bay leaf

1/2 teaspoon of kosher salt

2 cups beef stock

1/2 teaspoon freshly ground black pepper

1 1/4 teaspoons sweet paprika

1/2 teaspoon dried oregano

2 medium tomatoes, diced

Method of Preparation

To fry the bread

1. Add the Canola oil in a large bowl then combine the flour, baking powder and salt.

2. Make a well (hole) in the center of the flour and pour the warm water into it. With your hands or a wooden spoon, start working the mixture together. Sprinkle flour on a clean work surface and turn the dough out and knead lightly.

3. The dough should be soft and moist but shouldn’t stick to your hands. Add a little flour or water as you go until you reach the correct consistency. Roll the dough into a log about three inches wide.

4. Let the dough rest under a clean kitchen towel for 10 minutes. Cut into 6-8 pieces depending on how large you want your fry bread. Take each piece of dough and roll it into a ball. Using a rolling pin and more dusting flour, roll the dough into a flat round disk, about ¼ inch thick.

5. Stack your flat dough on top of one another, dusting flour between each piece. In a cast iron skillet or any heavy bottomed pot/pan, pour an inch of frying oil in and heat over medium high heat. To test when the oil is hot enough, tear off a tiny piece of dough and toss it into the oil. It should immediately float and be bubbling all around the sides. One by one, fry the dough for about two minutes on each side or until it is golden crispy. Place the finished fry bread on a place lined with paper towels to drain.

For Sonoran-style shredded beef

1. Put the meat, onions, garlic, bay leaf, salt and beef stock into a medium sized pot.

2. Bring to a boil and then lower the heat to simmer. Cover the pot and simmer for about one hour or until the meat starts to easily pull apart with a fork.

3. Take the pieces of meat out and using two forks shred the meat and reserve the stock. In a cast iron skillet or other heavy bottom pot/pan, combine the pepper, paprika, and oregano and turn the heat on medium high and toast the spices for about five minutes or until they become fragrant.

4. Add the beef, tomatoes and a couple ladles of the reserved stock. Bring to a boil and lower the heat to a simmer. Cook until the tomatoes have broken down, about 10 minutes. Taste the beef and add salt if needed.

5. Divide the fry bread on a platter and top each with the shredded beef and salsa (optional).

Chef’s note: Ground beef can be used in place of the chuck but the flavor will not be as pungent as the cooking of the chuck.

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