Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
FRY BREAD TACOS
Method
FRY BREAD TACOS
- 1
In a large bowl, whisk together all-purpose flour, baking powder, and salt to create a dry mixture.
- 2
Stir in warm water gradually, mixing until a soft, elastic dough forms. Add a little more water if needed.
- 3
Turn dough onto a lightly floured surface and knead for 2-3 minutes until smooth.
- 4
Cover dough and let rest for 15-20 minutes to relax gluten.
- 5
- 6
Divide the dough into 6-8 equal portions. Roll each portion into a ball, then flatten into 1/4-inch thick discs.
- 7
Fry each disc in hot oil until puffed and golden brown on both sides, about 1-2 minutes per side. Remove with tongs and drain on paper towels.
- 8
In a small saucepan, warm the refried beans over low heat, stirring occasionally. If too thick, thin with a splash of water to desired spreading consistency.
- 9
Prepare the lettuce by washing and shredding; pat dry.
- 10
Assemble: Place a fried fry bread shell on a plate, spread a layer of warm refried beans, sprinkle with shredded cheese, and top with shredded lettuce. Add salt to taste or optional salsa if desired.
