Oklahoma Indian Tacos Recipe

Flour: The base for the fry bread, providing structure and texture.

Baking powder: Helps the fry bread rise and become fluffy.

Salt: Enhances the flavor of the fry bread.

Water: Combines with the flour to form the dough.

Oil: Used for frying the dough to a golden brown.

Ground beef: The main protein for the taco filling.

Taco seasoning: Adds a burst of flavor to the ground beef.

Pinto beans: Adds texture and additional protein to the beef mixture.

Lettuce: Provides a fresh, crunchy topping.

Tomatoes: Adds juiciness and a pop of color to the tacos.

Cheese: Melts over the warm beef mixture, adding richness.

Sour cream: Adds a creamy, tangy element to the tacos.

Salsa: Adds a zesty, spicy kick to the final dish.

When preparing the dough for the fry bread, ensure that the water you add is warm but not hot. This helps activate the baking powder, giving the bread a light and airy texture. Knead the dough just enough to make it smooth; over-kneading can make it tough. When frying, maintain a consistent medium heat to achieve an even golden brown color without burning.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.

• warm water - Substitute with milk: Milk can add richness and a slight sweetness to the dough.

• oil for frying - Substitute with lard: Lard can provide a traditional flavor and crispiness, though it is higher in saturated fats.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can reduce the overall fat content of the dish.

• taco seasoning - Substitute with homemade spice mix: Combine chili powder, cumin, paprika, garlic powder, onion powder, and oregano to control the salt and additives.

• pinto beans - Substitute with black beans: Black beans offer a similar texture and nutritional profile but with a slightly different flavor.

• shredded lettuce - Substitute with shredded cabbage: Cabbage provides a crunchier texture and can hold up better to the other ingredients.

• diced tomatoes - Substitute with cherry tomatoes: Cherry tomatoes can add a sweeter and juicier element to the tacos.

• shredded cheese - Substitute with crumbled queso fresco: Queso fresco offers a milder flavor and a different texture that complements the other ingredients.

• sour cream - Substitute with Greek yogurt: Greek yogurt is a healthier option with more protein and a similar tangy flavor.

• salsa - Substitute with pico de gallo: Pico de gallo provides a fresher, chunkier texture and a vibrant flavor.

• Allow the fry bread to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each piece of fry bread individually in plastic wrap or aluminum foil. This helps maintain its texture and prevents it from drying out.
• Place the wrapped fry bread in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• For longer storage, freeze the wrapped fry bread in a single layer on a baking sheet. Once frozen, transfer to a resealable plastic bag or airtight container. Freeze for up to 3 months.
• To reheat fry bread, preheat your oven to 350°F (175°C). Place the bread on a baking sheet and cover with aluminum foil. Heat for 10-15 minutes or until warmed through.
• Store the ground beef mixture separately in an airtight container in the refrigerator for up to 3 days.
• For freezing the ground beef mixture, let it cool completely. Transfer to a resealable plastic bag or airtight container, removing as much air as possible. Freeze for up to 3 months.
• Reheat the ground beef mixture in a skillet over medium heat until thoroughly heated, adding a splash of water if needed to prevent drying out.
• Store shredded lettuce, diced tomatoes, shredded cheese, and sour cream separately in airtight containers in the refrigerator. Use within 3 days for optimal freshness.
• Salsa can be stored in an airtight container in the refrigerator for up to 1 week. If using store-bought salsa, follow the expiration date on the packaging.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover fry bread on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warm. For the beef mixture, transfer it to an oven-safe dish, cover with foil, and heat alongside the fry bread. Once warmed, assemble your Indian tacos with fresh toppings like lettuce, tomatoes, cheese, sour cream, and salsa.

• Microwave Method: Place the fry bread on a microwave-safe plate and cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 30-second intervals until warm. For the beef mixture, transfer it to a microwave-safe bowl, cover with a microwave-safe lid or another damp paper towel, and heat on medium power for 1-2 minutes, stirring halfway through. Reassemble your Indian tacos with fresh toppings.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the fry bread in the skillet and warm each side for about 1-2 minutes until heated through. For the beef mixture, use a separate skillet or the same one after the fry bread is done. Add a splash of water or broth to keep it from drying out and heat until warmed through, stirring occasionally. Reassemble your Indian tacos with fresh toppings.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the fry bread in the air fryer basket and heat for about 3-4 minutes, checking halfway to ensure it doesn't overcook. For the beef mixture, use a microwave or stovetop method as air fryers are not ideal for reheating saucy mixtures. Reassemble your Indian tacos with fresh toppings.

• Mixing bowl: Used to combine the flour, baking powder, and salt, and to mix in the warm water to form the dough.

• Floured surface: Necessary for kneading the dough until it becomes smooth.

• Frying pan: Used to heat the oil and fry the dough pieces until they are golden brown.

• Paper towels: Used to drain the excess oil from the fried dough.

• Another pan: Needed to cook the ground beef and mix it with the taco seasoning and pinto beans.

• Spatula: Useful for flipping the dough pieces while frying and for stirring the beef mixture.

• Measuring cups: Essential for accurately measuring the flour, baking powder, salt, and warm water.

• Knife: Used for dicing the tomatoes.

• Cutting board: Provides a safe surface for dicing the tomatoes and preparing other toppings.

• Cheese grater: Needed if you are shredding cheese from a block.

• Serving plates: Used to assemble and serve the finished Indian tacos.

Prepare ingredients in advance: Chop lettuce, dice tomatoes, and shred cheese ahead of time to streamline assembly.

Use pre-made dough: Save time by using store-bought fry bread dough or even pre-made tortillas.

Cook beef in bulk: Prepare a larger batch of ground beef and taco seasoning mixture to use for multiple meals.

One-pan method: Cook ground beef and pinto beans together in one pan to reduce cleanup time.

Assemble a toppings bar: Set up a self-serve station with sour cream, salsa, and other toppings so everyone can customize their own Indian tacos.