Idaho Native Fry Bread Taco
Puffy, golden fry bread topped with seasoned ground beef, beans, lettuce, tomato, and cheese, served at powwows and community events across Idaho's tribal lands.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Deep skillet or heavy pot
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 26
- carbs
- 48
- protein
- 24
- calories
- 520
Instructions
- 1
Mix the flour, baking powder, and salt together in a bowl.
- 2
Stir in the warm water until a soft dough forms. Knead briefly until smooth.
- 3
Cover the dough. Let it rest for 20 minutes.
- 4
Brown the ground beef in a skillet and add taco seasoning. Stir in the pinto beans and keep warm.
- 5
Divide the dough into 6 balls. Flatten each into a disc about 1/4-inch thick.
- 6
Heat oil to 365°F in a deep skillet. Fry each disc until puffed and golden, about 1-2 minutes per side.
- 7
Drain the fry bread on paper towels.
- 8
Top each piece with the beef mixture, lettuce, tomato, and cheese. Serve immediately.
Chef's tips
Let the dough rest at least 20 minutes before frying. This makes it stretch easily without snapping back.
Storage
Store fried bread separately from toppings; refrigerate up to 2 days.
Reheating
Reheat fry bread briefly in a dry skillet to re-crisp before topping.
Common mistakes to avoid
- •Frying cold dough, which stops it from puffing up properly.
- •Using oil that is too hot, which browns the outside before the inside cooks.
Serving suggestions
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