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How to Make Fry Bread Tacos with Spicy Shredded Beef - A Step-by-Step Guide

When it comes to hearty, flavorful meals that are perfect for feeding a crowd, few dishes rival the iconic fry bread tacos with spicy shredded beef. These delicious and satisfying tacos combine the rich and savory flavors of tender, juicy shredded beef with the indulgent, crispy texture of fry bread, creating a mouthwatering dish that's sure to become a new family favorite.

Originating from Native American and Indigenous cultures, fry bread has a long and storied history as a staple d...

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Ingredients

  • 1 pound beef chuck roast, cubed
  • 1 cup beef broth
  • 1 small onion, finely chopped
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chili powder
  • 3 cloves garlic, grated
  • 2 teaspoons ground cumin
  • salt and ground black pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • vegetable oil for frying
  • ¼ cup olive oil
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • salt and ground black pepper to taste

Information

  • Prep Time: 35 mins
  • Cook Time: 5 hrs 7 mins
  • Additional Time: 5 mins
  • Total Time: 5 hrs 47 mins
  • Servings: 4
  • Yield: 4 servings

  • Mix beef chuck, beef broth, onion, red wine vinegar, 2 tablespoons chili powder, garlic, 2 teaspoons cumin, salt, and black pepper together in a slow cooker.
  • Cook on High until beef is tender, about 4 hours. Transfer beef from slow cooker to a cutting board. Shred using 2 forks. Return shredded beef to the slow cooker. Cook on High until flavors combine, about 1 hour. Drain excess juice.
  • Combine flour, baking powder, and 1 teaspoon salt together in a large bowl. Pour in milk; mix until a dough forms.
  • Knead dough on a floured work surface until smooth, about 5 minutes. Let dough rest, about 5 minutes. Divide into 4 equal sections and roll out into 1/4-inch thick rounds. Poke a hole into the center of each with your finger.
  • Heat vegetable oil to a depth of 1 1/2 inches in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry each dough round until golden brown, 1 to 2 minutes per side.
  • Heat 1/4 cup olive oil in a small pot. Add pinto beans, 1 tablespoon chili powder, 1 teaspoon cumin, garlic powder, salt, and black pepper; stir and mash until heated through, about 5 minutes.
  • Top fry bread with pinto bean mixture and shredded beef.

    • Nutrition

    705 cal.

    • Total Fat: 35g
    • Saturated Fat: 9g
    • Cholesterol: 56mg
    • Sodium: 1564mg
    • Total Carbohydrate: 71g
    • Dietary Fiber: 8g
    • Total Sugars: 5g
    • Protein: 28g
    • Vitamin C: 7mg
    • Calcium: 366mg
    • Iron: 8mg
    • Potassium: 685mg

    Categories

    Bread recipes
    Taco recipes
    Spicy recipes
    Shredded beef recipes
    Fry recipes