Indian Frybread Tacos
If you have been surfing my site for some time, you probably know that I love tacos. Love every kind of taco. Whether they be meatless, or with chicken, fish, steak, pork, or shrimp, I love them. I could eat them every single day if I could. My favorite tacos have always been on fresh corn tortillas, well, until I tried them on some simple frybread.
If you have never had frybread, it is a must. Eaten in moderation, this bread is, well, pretty darn amazing. A simple dough, quickly kneaded, and lightly fried turns tacos into a whole new experience. The texture of these tacos reminded me very much of puffy tacos, but with a slightly different texture.
- 2 cups of all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup of hot water
- Canola oil for frying
- Your favorite taco toppings
Begin by mixing the dry ingredients. Add in your hot water and begin to work the dough. It will come together quickly. Once the dough forms, work it on a lightly floured surface, kneading it for about ten minutes. This is your workout for the day. After kneading the dough for about ten minutes, place in a bowl, cover with plastic wrap, and let it sit at room temperature for approximately 15 minutes or so.
Pull of the dough into 2 inch balls, then roll them out with a rolling pin until they are about 1/4 inch thick, Shaped into rustic pizza shapes if you will.
Heat the oil in a large skillet on medium to high heat, approximately 1-2 inches thick, then add one bread at a time. It should immediately puff up on you. Let it cook on one side for about 30 seconds, flip over, and cook for another 30 seconds. Remove and place on a sheet of paper towel to let any access oil drain. Repeat with the remaining breads. This yields approximately ten frybreads.
When you are ready, top each one with your favorite taco toppings. Mine included refried black beans, shredded lettuce, tomatoes, shredded Mexican cheeses, lime, and fresh cilantro.
You can even turn these into a dessert by simply adding cinnamon and sugar to the top. A dessert that would remind me of eating huge elephant ears as a child at Indiana Beach.
How far in advance can I make the dough before frying it?
I want to make the dough now but I won’t cook it for a few hours (3-4)…will that work?
Karma Per Diem
Stumbled upon your site; yummmm. Lucky wife (sigh).
I’m new to blogging and your pics are great!
They remind me of the sopapillas we had at Michael’s Kitchen in Taos.
It reminds me of salbutes, a regional dish from Yucatan, Mexico. The difference is they are made with corn flour or masa, deep fried like these and then topped with a leaf of lettuce, shredded chicken or hard boiled egg, a quartered tomato, some pickled purple onions and avocado. Very yummy! Also, maybe have some pico de gallo salsa on the side or some habanero salsa with lemon juice.
i’m not sure if you know the name but in india, we call these “puris”/”pooris” (poo-reez) [the s denotes it is plural, of course]