Fry Bread Tacos

Name: Fry Bread Tacos
Yield: Makes 8 tacos
Ingredients: 2 cups (10 ounces), all-purpose flour; ¼ cup (¾ ounce), nonfat dry milk powder; 2¼ teaspoons, instant or rapid-rise yeast; 1 teaspoon, salt; ¾ cup, warm water (110 degrees); 3 tablespoons, unsalted butter, melted; 2 quarts, vegetable oil; 2 teaspoon, vegetable oil; 1 , large onion, chopped fine; 2 tablespoons, chili powder; 3 , garlic cloves, minced; 2 teaspoons, ground cumin; 1 teaspoon, dried oregano; 1½ pounds, (90 percent lean) ground beef; , Salt and pepper; 1 cup jarred mild, salsa, plus extra for serving; Shredded, Monterey Jack cheese; Shredded, iceberg lettuce; , Sour cream

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Appears in Cook's Country August/September 2018

Main Courses

Beef

One surprising trick kept these dough rounds in shape.

SERVESMakes 8 tacos

TIME1½ hours, plus 50 minutes to 70 minutes rising

WHY THIS RECIPE WORKS

Fry bread, a rustic, round fried dough, is native to the Navajo people. By relying on the right combination of pantry-staple ingredients to build a leavened dough, we were able to maintain the golden-brown chew of the exteriors of the bread...

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