Indian Tacos (And Fry Bread)

The aroma of fry bread always transports me back to summer powwows as a child. The air, thick with the scent of woodsmoke and drums, mingled perfectly with the yeasty, fried dough. My cousins and I would pool our allowance money, racing to the nearest food vendor for our favorite: a freshly made Indian taco, piled high with savory toppings. It was more than just a meal; it was a taste of tradition, a communal experience, and pure, unadulterated joy. This recipe brings that memory back to life, one delicious bite at a time.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6-8
• Yields: 6-8 Indian Tacos
• Dietary Type: Varies (can be adapted to be gluten-free)

Ingredients

• For the Meat Filling:

  • 1 lb fried hamburger (ground beef)
  • Two 15-ounce cans diced tomatoes
  • 1 large green pepper, diced
  • 1 large onion, diced
  • 1/2 cup cooked rice
  • One 15-ounce can red kidney beans, rinsed and drained
  • 3 teaspoons diced mild green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Tabasco sauce, to taste
  • One 16-ounce can refried beans, heated

• For the Fry Bread:

  • 2 cups flour (all-purpose)
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • Hot oil (for frying) (vegetable, canola, or peanut oil)

• Separate Toppings (as desired):

  • Shredded cheddar cheese
  • Shredded lettuce
  • Diced tomato
  • Sour cream
  • Guacamole
  • Sliced black olives
  • Salsa

Equipment Needed

• Large saucepan or skillet
• Mixing bowl
• Slotted spoon
• Paper towels
• Large frying pan or deep fryer
• Floured surface
• Rolling pin (optional)

Instructions

1. Begin by preparing the meat filling. In a large saucepan or skillet, combine the fried hamburger, diced tomatoes, green pepper, onion, cooked rice, red kidney beans, diced mild green chilies, chili powder, and ground cumin. Add Tabasco sauce to your preference for heat.

2. Simmer the meat mixture over low heat for approximately 30 minutes, or until the fry bread is done. This allows the flavors to meld together beautifully. Stir occasionally to prevent sticking.

3. While the meat filling is simmering, turn your attention to the fry bread. In a mixing bowl, sift together the flour, baking powder, and salt. This ensures a light and airy texture.

4. Lightly stir in the milk. Add more flour, a little at a time, if necessary, to create a dough that is easy to handle. The dough should be soft, but not sticky.

5. Turn the dough out onto a floured board and, using floured hands, knead and work the dough until it becomes smooth and elastic. This develops the gluten, resulting in a better texture. This should take about 3-5 minutes.

6. Pinch off fist-sized lumps of dough and shape each lump into a flat disk shape. You can use a rolling pin for a more uniform shape, or simply use your hands to flatten the dough to about 1/4-inch thickness.

7. Heat the oil in a large frying pan or deep fryer to approximately 375°F (190°C).

8. Carefully fry the dough disks in the hot oil until they are golden and cooked through on both sides, approximately 5 minutes total. Be sure not to overcrowd the pan; fry in batches.

9. Remove the fry bread from the oil using a slotted spoon and drain on paper towels to remove excess oil.

10. To assemble the Indian tacos, place a hot piece of fry bread on a plate.

11. Spread a layer of heated refried beans over the fry bread.

12. Top with the meat sauce you prepared earlier.

13. Finish with shredded cheddar cheese and any other desired toppings, such as lettuce, tomatoes, salsa, sour cream, guacamole, and black olives.

Expert Tips & Tricks

• For a richer flavor in the meat filling, consider using a blend of ground beef and chorizo.
• To ensure the fry bread is cooked evenly, maintain a consistent oil temperature. Use a thermometer to monitor the oil. If the oil is too hot, the bread will brown too quickly on the outside and remain doughy on the inside. If the oil is not hot enough, the bread will absorb too much oil and become greasy.
• You can make the meat filling ahead of time and store it in the refrigerator for up to 3 days. This is a great way to save time when preparing the tacos.
• For gluten-free fry bread, substitute the all-purpose flour with a gluten-free flour blend. You may need to adjust the amount of liquid depending on the blend you use.
• To reheat fry bread, wrap it in foil and bake it in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also reheat it in a dry skillet over medium heat.

Serving & Storage Suggestions

Serve the Indian tacos immediately while the fry bread is still warm and crispy. Arrange the toppings in separate bowls so that everyone can customize their own tacos.

Leftover meat filling can be stored in the refrigerator for up to 3 days in an airtight container. Leftover fry bread is best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 24 hours. They can also be frozen for up to 2 months, though the texture may change slightly upon thawing. To reheat, follow the instructions in the “Expert Tips & Tricks” section.

It is not recommended to store assembled tacos as the fry bread will become soggy.

Nutritional Information

Please note that the following values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	560 kcal	28%
Total Fat	32g	49%
Saturated Fat	12g	60%
Cholesterol	63mg	21%
Sodium	1190mg	50%
Total Carbohydrate	80g	27%
Dietary Fiber	13g	52%
Sugars	8g	16%
Protein	34g	68%

Variations & Substitutions

• Vegetarian Indian Tacos: Substitute the fried hamburger with cooked lentils or black beans.
• Spicy Indian Tacos: Add more diced green chilies or a pinch of cayenne pepper to the meat filling.
• Gluten-Free Indian Tacos: Use a gluten-free flour blend for the fry bread.
• Different Beans: Experiment with different types of beans in the meat filling, such as pinto beans or black beans.
• Topping Variations: Get creative with your toppings! Try adding roasted corn, pickled onions, or a drizzle of hot sauce.

FAQs (Frequently Asked Questions)

Q: Can I make the fry bread ahead of time?
A: Yes, you can make the fry bread ahead of time, but it is best enjoyed fresh. Store the cooked fry bread in an airtight container at room temperature for up to 24 hours.

Q: What’s the best way to reheat fry bread?
A: Wrap the fry bread in foil and bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also reheat it in a dry skillet over medium heat.

Q: Can I use a different type of oil for frying?
A: Yes, you can use any high-heat oil for frying, such as vegetable oil, canola oil, or peanut oil.

Q: Can I freeze the meat filling?
A: Yes, the meat filling can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Q: What if my fry bread dough is too sticky?
A: Add a little more flour, one tablespoon at a time, until the dough is easier to handle.

Final Thoughts

Indian tacos are more than just a delicious meal; they’re a celebration of culture and community. This recipe is a simple and satisfying way to bring a taste of tradition to your own kitchen. Don’t be afraid to experiment with different toppings and variations to create your own signature Indian taco. I encourage you to gather your friends and family, share this recipe, and create lasting memories around the table. Serve with a refreshing glass of iced tea or a cold Mexican beer for the perfect complement!