Baking Through History: Fry Bread Tacos

Hard shell tacos, soft shell tacos, walking tacos, puffy tacos, birria tacos – there are a multitude of styles of tacos out there.

But, have you heard of fry bread tacos??

I grew up eating these in North Dakota and they’re still a favorite today.

Instead of a standard shell, the meat, cheese and other delicious toppings are piled on a crispy, fried bowl of dough with a soft and fluffy inside. Fry bread is so popular in North Dakota and South Dakota that in 2005 South Dakota lawmakers even declared it to be the state’s official bread, according to travelsouthdakota.com.

The standard is to use regular frozen bread dough, thawed and cut into one inch pieces, but if you’re ambitious, you could make your own dough or even use sourdough starter in your dough. That could be quite tasty.

The recipe is super easy.

Here’s all you need:

  • Cooked ground beef prepared with taco seasoning
  • 1 or 2 loaves of frozen bread dough (each loaf makes about 8 smaller fry breads or 4-6 larger ones)
  • Cooking oil
  • A high sided frying pan
  • Taco toppings (lettuce, salsa, sour cream, cheese, pickled jalapenos, etc.)
  • Refried beans (optional)

Thaw the bread dough. Cut into 1 to 2 inch pieces. Stretch out the dough to make a flatter round disc. Set aside.

In your high sided frying pan, heat about 1 to 2 inches of oil until ready to fry. Fry each piece of the dough until golden brown. The center will still look doughy, but that’s ok as long as it isn’t raw.

Cook up the ground beef as noted on your taco seasoning package.

Scoop ground beef onto fry bread and place your favorite toppings on the beef.

Enjoy!

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