Indian Tacos with Yeast Fry Bread Recipe - Allrecipes.com
Indian Tacos with Yeast Fry Bread Recipe
  • READY IN hrs

Indian Tacos with Yeast Fry Bread

Recipe by  

"My cousins grew up on a reservation in South Dakota, and this is how we always made our fry bread (with yeast)."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    1 hr
  • COOK

    45 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Mix yeast, sugar, and 1/4 cup warm water in a large mixing bowl and set aside until the yeast mixture forms a creamy foam layer on top, about 5 minutes. Whisk flour, 1 teaspoon salt, and baking powder in a bowl. Stir flour mixture into yeast mixture by thirds, alternating with 1 cup warm water in thirds, and beat to make a firm dough.
  2. Cut the dough into 6 pieces and roll each piece into a ball on a floured work surface. Roll out the dough balls into flat round tortillas.
  3. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Gently place tortillas, one at a time, into the hot oil and fry until golden brown on both sides, turning once, 2 to 3 minutes per side. Drain on paper towels and set aside.
  5. Cook and stir ground beef with 1 large minced onion in a skillet over medium heat until the meat is browned and crumbly, about 10 minutes. Drain excess grease and stir in diced tomatoes with their juice, tomato paste, basil, oregano, salt, black pepper, and chili powder. Bring the chili to a boil and reduce heat to low; simmer until thickened, 30 to 40 minutes.
  6. Place a piece of fry bread onto a plate and ladle a generous portion of chili onto the bread. Transfer Cheddar cheese, lettuce, 1 cup finely chopped onion, and mild green chilies into separate bowls and top each portion with about 1 tablespoon of Cheddar cheese and desired amounts of lettuce, onion, and chilies.
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2012

THANK YOU THANK YOU THANK YOU BETSY!! Wish I could give you a million stars!! These are the Indian FryBread tacos of my youth...we used to travel to South Dakota for vacation every year and I remember eating these in the Badlands...I have been trying to recreate them for YEARS with no success(no other recipe uses yeast). They were a HIT! My kids(14yr step son, 11yr old, 9yr old) and hubby LOVED them and they brought me back to my childhood. They are perfect!!! Thank you so much!!! I could eat this bread all day!! My kids even had dessert with some leftover bread and cinnamon sugar, that's also to die for. PS I just used ground beef and taco seasoning mix, but the meat sounds wonderful too, next time I will be sure to have the ingredients on hand to make them even better!!

 
Most Helpful Critical Review
Nov 01, 2012

The bread came out really dense and I was not very impressed. Don't get me wrong it was not bad just not as good as I remember fry bread being, I prefer it lighter and fluffier. I have had this at the Native American area at Cheyenne Frontier Day's before and my husband's mother used to make it and probably learned it from a Native American, as she used to do volunteer work at reservations all the time. But I should point out I also had the title of best step-mom ever bestowed upon me after my daughter ate her's, so really it was not terrible. *I used my own recipe for the meat.

 
Jul 24, 2012

I am also from SD, Rapid City. I only used the part for the Fry Bread and it was great! I used the recipe for Buffy's Refried Beans and my own ground beef with seasonings, cumin, chili pwdr,garlic, and cornstarch. Also made homemade quacamole! Pile everything on with shredded cheese, lettuce, sour cream, onion, tomato and ripe olives!

 
Jun 28, 2012

We are now addicted to these Indian tacos! Just great flavour and our guests are asking for them. Thanks so much for the recipe.

 
Sep 15, 2013

Thank you for sharing. I am a 42 year old Native American who loves cooking. I have been making fry-bread for over 20 years. Although this is a great recipe, I did alter it slightly. I used evaporated milk and cut the water in 1/2; using 1/2 milk and 1/2 water. I prefer my bread a little sweeter so added more sugar than it calls for. I also let the bread rise for about 40 minutes w/ a damp towel covering it before frying. I really like that I was able to switch the servings to 35 and the recipe adjusted the ingredients.

 
Jul 07, 2012

AWESOME!!!!! I followed the recipe and it came out PERFECT!!! Next time I will cut the dough into 12-15 pieces so the kids can eat them a bit easier. My husbands family is from a reservation in SD also and I wanted our children to be able to have something that their family used to make. We WILL make this often. Thanks for the fabulous recipe!

 
Jan 04, 2014

Used your recipe for the bread section of the dish. It came out beautiful! Super tasty golden brown bread. It was just like I remembered them from my childhood. When visiting my Native American friend, her mom would make this for us... YUM!!!

 
Mar 21, 2013

I think this was a great recipe. The fry bread was wonderful and easy to make. The dough rolled out well. The recipe stated that it made 6 fry breads. These were as big as dinner plates. Make sure you have plenty of paper towels to absorb the oil. Nobody in my family could eat the whole thing. I did tweak the recipe by using 1/2 pound of Johnsonville hot Italian sausage and 1/2 pound of mild Italian sausage instead of hamburger. The Johnsonville sausage gave the Indian fry bread a kick that I really liked. I topped the fry bread with refried beans, added the meat mixture and then all the other toppings. If I make this recipe again I would leave out the tomatoes, tomato paste and suggested seasonings. I will fry the Italian sausage with 1/2 cup of onions. Then mix 1/4 cup of chopped green chili. I would add the refried beans and Italian sausage mixture to the fry bread. Toppings would include lettuce, tomatoes, cheddar cheese and sour cream.

 

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Nutrition

  • Calories
  • 470 kcal
  • 24%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 27.9 g
  • 43%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 827 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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