Fry Bread Tacos
One surprising trick kept these dough rounds in shape.
Why This Recipe Works
Fry bread, a rustic, round fried dough, is native to the Navajo people. By relying on the right combination of pantry-staple ingredients to build a leavened dough, we were able to maintain the golden-brown chew of the exteriors of the breads while keeping the interiors soft and flexible enough to make foldable tacos. Yeast provided the right amount of lift before the dough hit the hot oil for a quick deep-fry. Fry bread doughs are often very wet, but we controlled the stickiness by using dry milk powder, which gave the fry bread a slightly sweet flavor without any added liquid. Once the dough was leavened and shaped, we made a small cut in the middle of each round to ensure even browning while frying and a better puff, creating the perfect vessel for a simple ground beef taco filling seasoned with chili powder, cumin, and oregano and accompanied by the usual garnishes of shredded lettuce, cheese, and sour cream.
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