Name: Fry Bread Tacos with Spicy Shredded Beef Recipe
Prep time: 35 min
Cook time: 5 h 7 min
Total time: 5 h 47 min
Yield: 4
Cuisine: Mexican
Ingredients: For the Shredded Beef:; 1 lb beef chuck roast; 1 cup beef broth; 1 small onion; 3 tbsp red wine vinegar; 2 tbsp chili powder; 3 cloves garlic; 2 tsp ground cumin; Salt and ground black pepper; For the Fry Bread:; 2 cups all purpose flour; 1 tbsp baking powder; 1 tsp salt; 1 cup milk; Vegetable Oil; For the Pinto Beans:; ¼ cup olive oil; 15 oz pinto beans; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; Salt and ground black pepper

Prepare to indulge in a mouthwatering combination of fry bread tacos topped with spicy shredded beef and flavorful pinto beans. This dish offers a unique twist on traditional tacos, perfect for a hearty meal.

Photos of Fry Bread Tacos with Spicy Shredded Beef Recipe

If you're heading to the supermarket, you might need to keep an eye out for beef chuck roast, red wine vinegar, and pinto beans, as they might not be staples in every pantry. Also, make sure you have chili powder, ground cumin, and garlic powder on your shopping list.

Ingredients For Fry Bread Tacos With Spicy Shredded Beef

beef chuck roast: A cut of beef that becomes tender and flavorful when slow-cooked.

beef broth: Adds depth of flavor to the shredded beef.

onion: Provides a mild sweetness and enhances the overall flavor.

red wine vinegar: Adds a tangy kick to the beef.

chili powder: Brings heat and a rich aroma to the dish.

garlic: Offers a robust, aromatic flavor.

ground cumin: Adds a warm, earthy flavor to the beef and beans.

salt: Enhances all the flavors.

ground black pepper: Adds a slight heat and depth.

all-purpose flour: The main ingredient for making fry bread.

baking powder: Helps the fry bread to rise and become fluffy.

milk: Adds moisture and richness to the fry bread dough.

vegetable oil: Used for frying the bread to golden perfection.

olive oil: Adds richness when cooking the pinto beans.

pinto beans: A staple in Mexican cuisine, providing a hearty base.

garlic powder: Adds a concentrated garlic flavor to the beans.

One reader, Babbie Esposito says:

The fry bread tacos with spicy shredded beef are absolutely delicious! The beef is tender and flavorful, and the fry bread adds a perfect crispy texture. The pinto beans complement the dish wonderfully. This recipe is a must-try for anyone looking for a tasty and satisfying meal.

Babbie Esposito

Techniques Required for Making Fry Bread Tacos with Spicy Shredded Beef

How to shred beef: Use two forks to pull the cooked beef apart into thin strands. How to knead dough: Work the dough with your hands by pressing, folding, and stretching it to develop gluten. How to fry dough: Heat oil to the correct temperature and cook the dough until it is golden brown on both sides. How to mash beans: Use a fork or potato masher to crush the beans while heating them to create a mashed consistency.

How To Make Fry Bread Tacos with Spicy Shredded Beef

Instead of traditional tortillas, these fry bread tacos come with a homemade bread wrap filled with refried beans and spicy slow-cooked beef.

Preparation: 35 minutes

Cooking: 5 hours 7 minutes

Rest Time: 5 minutes

Total: 5 hours 47 minutes

Serves:

Ingredients

For the Shredded Beef:

1lbbeef chuck roast,cubed
1cupbeef broth
1small onion,finely chopped
3tbspred wine vinegar
2tbspchili powder
3clovesgarlic,grated
2tspground cumin
salt and ground black pepper,to taste

For the Fry Bread:

2cupsall purpose flour
1tbspbaking powder
1tspsalt
1cupmilk
vegetable oil,for frying

For the Pinto Beans:

¼cupolive oil
15ozpinto beans,(1 can) rinsed and drained
1tbspchili powder
1tspground cumin
1tspgarlic powder
salt and ground black pepper,to taste

Instructions

Shredded Beef:

Mix beef chuck, beef broth, onion, red wine vinegar, chili powder, garlic, cumin, salt, and black pepper together in a slow cooker.
Cook on High for about 4 hours until beef is tender. Transfer beef from slow cooker to a cutting board.
Shred using 2 forks. Return shredded beef to the slow cooker. Cook on High for about 1 hour until flavors combine. Drain excess juice.

Fry Bread:

Combine flour, baking powder, and salt together in a large bowl. Pour in milk, then mix until a dough forms.
Knead dough on a floured work surface for about 5 minutes until smooth. Let dough rest for about 5 minutes.
Divide into 4 equal sections and roll out into ¼-inch thick rounds. Poke a hole into the center of each with a finger.
Heat vegetable oil to a depth of 1½ inches in a deep-fryer or large saucepan to 350 degrees F.
Fry each dough round until golden brown, 1 to 2 minutes per side.

Beans:

Heat ¼ cup olive oil in a small pot. Add pinto beans, chili powder, cumin, garlic powder, salt, and black pepper. Stir and mash for about 5 minutes until heated through.
Top fry bread with pinto bean mixture and shredded beef.

Nutrition

Calories: 1013.55kcal
Fat: 31.10g
Saturated Fat: 6.41g
Trans Fat: 0.33g
Monounsaturated Fat: 18.62g
Polyunsaturated Fat: 4.53g
Carbohydrates: 127.17g
Fiber: 21.54g
Sugar: 7.08g
Protein: 58.19g
Cholesterol: 78.67mg
Sodium: 1089.41mg
Calcium: 527.38mg
Potassium: 2426.78mg
Iron: 14.48mg
Vitamin A: 122.20µg
Vitamin C: 8.92mg

How To Make Fry Bread Tacos with Spicy Shredded Beef Recipe

A delicious take on the traditional taco. A light, fluffy fried bread complete with fresh refried beans, shredded spicy beef, and toppings like shredded cheese, lettuce, salsa, and sour cream. Most of the cooking time is from using the slow cooker. It only takes 30 minutes from frying the bread to serving this wonderful meal.

Preparation: 35 minutes

Cooking: 7 minutes

Total: 42 minutes

Serves:

Ingredients

1poundbeef chuck roast, cubed
1cupbeef broth
1smallonion, finely chopped
3tablespoonsred wine vinegar
2tablespoonschili powder
3clovesgarlic, grated
2teaspoonsground cumin
salt and ground black pepper to taste
2cupsall-purpose flour
1tablespoonbaking powder
1teaspoonsalt
1cupmilk
Vegetable oil for frying
¼ cup olive oil
1(15ounce) can pinto beans, rinsed and drained
1tablespoonchili powder
1teaspoonground cumin
1teaspoongarlic powder
salt and ground black pepper to taste

Instructions

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.

Crucial Technique Tip for Perfecting Fry Bread Tacos

When making the fry bread, ensure the oil is at the right temperature by using a thermometer. If the oil is too hot, the bread will brown too quickly on the outside while remaining doughy inside. If it's too cool, the bread will absorb more oil and become greasy. Aim for a consistent 350 degrees F for the perfect golden brown and crispy texture.

Time-Saving Tips for Preparing This Recipe

Use a pressure cooker: Cut down the shredded beef cooking time by using a pressure cooker instead of a slow cooker.

Pre-made dough: Save time by using pre-made fry bread dough available at the store.

Canned beans: Opt for canned pinto beans that are already seasoned to reduce preparation time.

Batch cooking: Cook the shredded beef and pinto beans in larger quantities and freeze portions for future use.

Multi-task: While the beef is cooking, prepare the fry bread dough and beans to streamline the process.

Substitute Ingredients For Fry Bread Tacos with Spicy Shredded Beef Recipe

beef chuck roast - Substitute with pork shoulder: Pork shoulder has a similar texture and fat content, making it a suitable alternative for slow-cooked, shredded dishes.
beef broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor, though it may be slightly lighter in taste.
red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a comparable tangy flavor.
chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and cayenne pepper can mimic the heat and smokiness of chili powder.
garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is more concentrated, so use sparingly.
ground cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but can provide a similar earthy note.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a more nutritious option, though it may result in a denser fry bread.
baking powder - Substitute with baking soda and cream of tartar: A mix of baking soda and cream of tartar can replicate the leavening effect of baking powder.
milk - Substitute with buttermilk: Buttermilk can add a slight tang and tenderness to the fry bread.
vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor, making it a good alternative for frying.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, suitable for cooking beans.
pinto beans - Substitute with black beans: Black beans have a similar texture and can be used interchangeably in most recipes.
garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor, though it will have a slightly different taste.
salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with an umami boost.
ground black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor, making it a good alternative.

Presentation Tips for Serving Fry Bread Tacos

Serve smaller portion sizes: Present the fry bread in a smaller, elegant portion to highlight the intricate flavors without overwhelming the palate.
Use decoration: Garnish the plate with fresh cilantro leaves and thin slices of radish for a pop of color and added freshness.
Layer thoughtfully: Place a generous spoonful of the pinto bean mixture on the fry bread, followed by a mound of the shredded beef to create a visually appealing stack.
Add texture contrast: Sprinkle some crispy fried onions or tortilla strips on top of the shredded beef for an added crunch.
Drizzle with sauce: Lightly drizzle a spicy chipotle crema or avocado lime sauce over the top to enhance the flavor profile and add a touch of elegance.
Use a stylish plate: Serve the dish on a sleek, modern plate to elevate the presentation and make it visually striking.
Incorporate microgreens: Add a small handful of microgreens on top for a sophisticated touch and a burst of freshness.
Balance the colors: Ensure the dish has a balanced color palette by incorporating vibrant elements like cherry tomatoes or pickled red onions.
Serve with a side: Accompany the main dish with a small side of lime wedges and a dollop of sour cream to allow diners to customize their flavor experience.
Finish with a flourish: Add a final sprinkle of coarse sea salt and a dash of smoked paprika to enhance the visual appeal and flavor complexity.

Essential Kitchen Tools for Making Fry Bread Tacos with Spicy Shredded Beef

Slow cooker: Used to cook the beef chuck roast slowly, ensuring it becomes tender and flavorful.
Cutting board: Provides a stable surface for shredding the cooked beef.
Forks: Utilized to shred the beef into fine pieces.
Large bowl: Needed to mix the ingredients for the fry bread dough.
Floured work surface: Used for kneading and rolling out the fry bread dough.
Deep-fryer: Ideal for frying the dough rounds to a golden brown.
Large saucepan: An alternative to a deep-fryer for frying the dough rounds.
Thermometer: Ensures the oil reaches the correct temperature of 350 degrees F for frying.
Small pot: Used to heat and season the pinto beans.
Masher: Helps in mashing the pinto beans to the desired consistency.
Measuring cups: Essential for accurately measuring ingredients like beef broth, red wine vinegar, and milk.
Measuring spoons: Needed for precise measurements of spices and baking powder.
Rolling pin: Helps in rolling out the dough into ¼-inch thick rounds.
Tongs: Useful for safely handling the fry bread while frying.
Knife: Used for chopping the onion and garlic.
Mixing spoon: Helps in stirring the ingredients together, especially for the beans and dough.

Storage and Freezing Instructions for Fry Bread Tacos

Here are the storing and freezing guidelines for fry bread tacos with spicy shredded beef:

Let the shredded beef cool completely before storing. Place in an airtight container or resealable plastic bag and refrigerate for up to 4 days.
Freeze leftover shredded beef in a freezer-safe container or resealable plastic bag for up to 3 months. Thaw in the refrigerator before reheating.
Store leftover fry bread at room temperature, wrapped in plastic wrap or aluminum foil, for up to 2 days. To keep them soft and pliable, place a slightly damp paper towel in the container or bag.
For longer storage, freeze fry bread in a freezer-safe container or resealable plastic bag for up to 1 month. Thaw at room temperature and reheat in the oven or microwave before serving.
Store leftover pinto beans in an airtight container in the refrigerator for up to 5 days.
Freeze leftover pinto beans in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
To reheat fry bread, wrap in aluminum foil and place in a preheated 350°F (175°C) oven for 5-10 minutes, or until heated through. Alternatively, microwave on high for 20-30 seconds.
Reheat shredded beef and pinto beans in a saucepan over medium heat, stirring occasionally, until heated through. Add a splash of water or beef broth if needed to prevent drying out.

How to Reheat Leftover Fry Bread Tacos

To reheat leftover fry bread tacos with spicy shredded beef, start by preheating your oven to 350°F (175°C). This temperature will ensure that the tacos are heated through without drying out the fry bread or overcooking the beef.
Wrap each taco individually in aluminum foil. This will help to retain moisture and prevent the fry bread from becoming soggy. Make sure to wrap the tacos tightly, but leave a small opening at the top to allow steam to escape.
Place the wrapped tacos on a baking sheet and put them in the preheated oven. Reheat for about 15-20 minutes, or until the tacos are heated through and the fry bread is crispy.
Alternatively, you can reheat the tacos in a skillet on the stovetop. Heat a small amount of oil in the skillet over medium heat. Place the tacos in the skillet and cook for about 2-3 minutes on each side, or until the fry bread is crispy and the beef is heated through.
If you have an air fryer, you can also use it to reheat the tacos. Preheat the air fryer to 350°F (175°C) and place the tacos in the basket. Cook for about 5-7 minutes, or until the tacos are heated through and the fry bread is crispy.
For a quick and easy reheating method, you can use the microwave. Place the tacos on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for about 1-2 minutes, or until the tacos are heated through. Keep in mind that the fry bread may become slightly soggy when reheated in the microwave.
Regardless of the reheating method you choose, be sure to let the tacos cool for a minute or two before serving, as the filling will be very hot. If desired, you can top the reheated tacos with fresh lettuce, tomatoes, cheese, or any other toppings of your choice to refresh the flavors and textures.

Interesting Trivia About Fry Bread Tacos

A random fact about this recipe is that fry bread is a traditional Native American dish, often used as a base for tacos and other toppings. It has a rich history and is considered a symbol of resilience and survival among many Native American communities.

Is Making Fry Bread Tacos at Home Cost-Effective?

This fry bread tacos with spicy shredded beef recipe is quite cost-effective for a household. The main ingredients like beef chuck roast, all-purpose flour, and pinto beans are affordable and easily accessible. The use of a slow cooker ensures tender meat without much effort. The fry bread is simple to make with pantry staples. Overall, this recipe scores an 8 out of 10 for cost-effectiveness. The approximate cost for a household of 4 people is around $20-$25 USD.

Are Fry Bread Tacos with Spicy Shredded Beef Healthy or Unhealthy?

This recipe for fry bread tacos with spicy shredded beef is not particularly healthy. Here's why:

The beef chuck roast is high in saturated fat, which can raise cholesterol levels and increase the risk of heart disease.
Frying the bread in vegetable oil adds a significant amount of unhealthy fats and calories to the dish.
The recipe is high in sodium due to the added salt and the use of canned pinto beans.
There is a lack of vegetables in the recipe, which means it may be low in essential vitamins and minerals.

To make this recipe healthier, consider the following suggestions:

Replace the beef chuck roast with a leaner cut of beef, such as sirloin or flank steak, to reduce the amount of saturated fat.
Instead of frying the bread, try baking it in the oven or using whole wheat tortillas as a healthier alternative.
Reduce the amount of added salt in the recipe and rinse the canned pinto beans to remove excess sodium.
Add some fresh vegetables to the tacos, such as shredded lettuce, diced tomatoes, or sliced avocado, to increase the nutrient content and add some healthy fiber.
Use low-fat milk or a non-dairy alternative in the fry bread dough to reduce the overall fat content.
Serve the tacos with a side of fresh salsa or a squeeze of lime juice for added flavor without the need for excessive salt or fat.

Editor's Opinion on Fry Bread Tacos with Spicy Shredded Beef

This fry bread tacos with spicy shredded beef recipe is a delightful fusion of flavors and textures. The tender, well-seasoned beef pairs beautifully with the crispy, golden fry bread. The addition of pinto beans adds a creamy, savory element that complements the spice of the beef. The recipe is straightforward, making it accessible for home cooks while delivering a restaurant-quality dish. The use of a slow cooker for the beef ensures it is flavorful and tender, while the fry bread provides a unique and satisfying base. Overall, a fantastic dish that is sure to impress.

Enhance Your Fry Bread Tacos with Spicy Shredded Beef Recipe with These Unique Side Dishes:

Grilled Street Corn: Imagine the smoky aroma of grilled corn wafting through the air, each kernel bursting with a sweet, charred flavor. Slathered in a creamy, tangy lime mayo and sprinkled with cotija cheese, this side dish is a fiesta for your taste buds. A sprinkle of chili powder and a squeeze of fresh lime elevate it to a whole new level of deliciousness.

Mango Avocado Salad: Brighten up your plate with a refreshing mango avocado salad. The creamy avocado pairs perfectly with the juicy, sweet mango, while a zesty lime vinaigrette ties it all together. Add a touch of red onion and a handful of cilantro for a burst of color and flavor that complements the richness of the fry bread tacos.

Spicy Black Bean Soup: Warm up with a bowl of spicy black bean soup. This hearty, comforting dish is packed with black beans, tomatoes, and a blend of spices that will tantalize your taste buds. A dollop of sour cream and a sprinkle of fresh cilantro add a cool, creamy contrast to the heat, making it the perfect companion to your fry bread tacos.

Cilantro Lime Rice: Fluffy, fragrant cilantro lime rice is the perfect side to soak up all the delicious juices from your fry bread tacos. The rice is cooked to perfection and infused with the bright flavors of fresh cilantro and lime zest. Each bite is a refreshing palate cleanser that balances the richness of the shredded beef and pinto beans.

Churros with Chocolate Sauce: End your meal on a sweet note with churros dipped in a luscious chocolate sauce. These crispy, golden pastries are dusted with cinnamon sugar and served with a rich, velvety chocolate dipping sauce. The perfect blend of crunch and sweetness, this dessert will leave you craving more.

Similar Recipes to Try If You Enjoyed Fry Bread Tacos

Spicy Pulled Pork Tacos: Dive into these mouthwatering tacos filled with tender, slow-cooked pork shoulder seasoned with a blend of smoky spices. Top with fresh cilantro, lime, and a zesty slaw for a burst of flavor in every bite.

Chicken Tinga Tostadas: Experience the vibrant flavors of Mexico with these crispy tostadas topped with shredded chicken simmered in a rich, smoky chipotle tomato sauce. Garnish with avocado, queso fresco, and a drizzle of sour cream.

Beef Barbacoa Burritos: Savor the taste of slow-cooked beef barbacoa wrapped in a warm flour tortilla. Add black beans, rice, pico de gallo, and a sprinkle of cheese for a hearty and satisfying meal.

Carnitas Enchiladas: Indulge in these delicious enchiladas filled with succulent pork carnitas and smothered in a rich red enchilada sauce. Top with melted cheese and bake until bubbly and golden. Serve with a side of refried beans and Mexican rice.

Chili Lime Shrimp Tacos: Treat yourself to these refreshing tacos featuring shrimp marinated in a tangy chili-lime sauce. Serve on soft corn tortillas with a crunchy cabbage slaw and a dollop of creamy avocado sauce.

Appetizer and Dessert Pairings for Fry Bread Tacos

Appetizers:

Stuffed Jalapeños: Kick off your meal with a burst of flavor by preparing Stuffed Jalapeños. These spicy delights are filled with a creamy mixture of cream cheese and sharp cheddar, then wrapped in crispy bacon. The combination of the heat from the jalapeños and the richness of the cheese creates a perfect balance. Bake them until the bacon is crispy and the cheese is melted and bubbly. Serve with a side of cool ranch dip to tame the heat.

Mini Quesadillas: Delight your guests with Mini Quesadillas, a perfect finger food for any gathering. Use small tortillas and fill them with a blend of monterey jack and cheddar cheese, along with a sprinkle of diced green chilies. Cook them on a hot griddle until the tortillas are golden brown and the cheese is gooey. Cut into bite-sized wedges and serve with salsa and guacamole for dipping. These little bites are sure to be a hit!

Desserts:

Chocolate Lava Cake: Imagine a decadent dessert that oozes with rich, molten chocolate as soon as you cut into it. This indulgent treat features a warm, gooey center encased in a perfectly baked exterior. Pair it with a scoop of vanilla ice cream to balance the richness, and garnish with a sprinkle of powdered sugar and a few fresh raspberries. The contrast of hot and cold, along with the burst of fruity freshness, makes this an unforgettable end to any meal.

Lemon Meringue Pie: For a lighter, tangy finish, consider a classic pie that combines a zesty lemon curd filling with a fluffy, toasted meringue topping. The buttery crust provides a delightful crunch, while the lemon filling offers a refreshing tartness. The meringue is whipped to perfection, creating a cloud-like texture that melts in your mouth. Serve chilled for a refreshing contrast to the warm, savory flavors of your main course.

Why trust this Fry Bread Tacos with Spicy Shredded Beef Recipe:

This recipe combines the rich flavors of shredded beef with the crispy texture of fry bread to create a mouthwatering dish. The slow-cooked beef chuck roast ensures tenderness, while the blend of chili powder and cumin adds a spicy kick. The pinto beans are seasoned to perfection, making each bite a delightful experience. Trust this recipe for its balance of flavors and textures, and enjoy a satisfying meal that’s sure to impress.

Want to share your own fry bread taco creations or discuss tips for making the perfect spicy shredded beef? Head over to the Recipe Sharing forum and join the conversation!

FAQ:

How do I know when the beef is tender enough?

You’ll know the beef is tender when it easily shreds apart with a fork. If it’s still tough, give it more time in the slow cooker.

Can I use a different type of meat for the shredded beef?

Absolutely! You can substitute beef chuck roast with other cuts like brisket or even pork shoulder if you prefer.

What if I don’t have a deep-fryer for the fry bread?

No worries! You can use a large saucepan or a deep skillet. Just make sure the oil is about 1½ inches deep and heated to 350 degrees F.

Can I make the fry bread ahead of time?

Yes, you can make the fry bread ahead of time. Just store it in an airtight container and reheat it in the oven at 350 degrees F for a few minutes before serving.

How can I make the dish less spicy?

If you want to tone down the spice, you can reduce the amount of chili powder in both the shredded beef and the pinto beans. You can also omit the red wine vinegar if you find it too tangy.