Indian Fry Bread Tacos

My son's favorite food is Indian Frybread Tacos. He has it every year on his birthday without fail, and his friends now request it any chance they get. They really are delicious.

The recipe came to me from my cool, Aunt Lou. When I was a kid she lived in the South West. This is a native food there, and they make them way bigger than we do. They also make their dough fresh. We use frozen bread dough. It makes the perfect size and saves time. Click here for a little Navajo history in relation to the fry bread. Here is a video I found on You Tube on how to make traditional fry bread:




This is how we make them:

1 bag Frozen Roll Dough
32oz. Refried Beans, homemade are best (I'll give the recipe some other time)
16oz. Prepared Taco Meat
1/2 medium head Romain Lettuce, shredded
8 ounces Sharp Cheddar, shredded
2 Tomatoes, diced
1 bunch Green Onions, chopped
Salsa and Sour Cream to garnish

Spray baking sheet with non-stick cooking spray. Arrange frozen dough balls on pan about one and one half inch apart. Stretch plastic wrap over dough balls to cover. Spray with non-stick cooking spray, and flip over onto dough balls. Allow to rise until at least double. It is okay if sides touch.

Fill a large cast iron skillet with about one inch of canola oil. Heat until water droplets sizzle in oil. While oil is heating place a baking sheet lined with paper towel and a cooling rack close to where you are frying the bread.

One at a time flatten dough balls and place into hot oil. Our pan holds three at a time. When edges start to brown use tongs to flip the bread. Cook until lightly brown. Do not let them go too long. They will brown quickly after you flip them.

Move the browned fry bread to the cooling rack to drain. Serve with remaining ingredients, and assemble just as you would a taco. If you have any fry bread left over it is great sprinkled with cinnamon sugar, especially right out of the pan.

I hope you enjoy this special, historical food as much as we do!