Smoked Tacos on Fry Bread

Huh, what’s fry bread you ask? Saw some program on the Food Network where the restaurant was serving tacos on fry bread rather than traditional tortilla shells. Basically, it’s exactly what it sounds like. Chunks of bread dough, rolled thin, then deep fried like an elephant ear. Stays flexible enough to create a Chalupa style taco.


For this dish I smoked 2 pounds of ground beef for about an hour before browning it and seasoning with a store bought taco seasoning.

For the fry bread, mix 4 cups of all-purpose flour with 2T of baking powder and 1T of salt. Add 2C of milk and mix with a bread hook until combined. Continue to knead for another 5 minutes and let rest for 10 minutes.


Break off 1/2C chunks of dough and roll into a thin round disk, no more than 1/4″ thick (thinner the better). Deep fry for 90 seconds/side. When the dough fist hits the oil, it will puff up with air pockets. Pop those with a knife or you end up with something that resembles a puffer fish. Drain on paper towels.


Top with refried beans, taco meat, lettuce, cheese, salsa, hell- any fixings you like.

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