Fry Bread Tacos with Spicy Shredded Beef recipe
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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
Nutrition Info
- 705.4 caloriescarbohydrate: 70.5 gcholesterol: 56.4 mgfat: 35.4 gfiber: 7.7 gprotein: 27.5 gsaturatedFat: 8.8 gservingSize: -sodium: 1563.6 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Fry Bread Tacos with Spicy Shredded Beef
Directions
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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.