Ancho Chicken Fry Bread Tacos

The taco stands don’t lie! I love all tacos, but Fry Bread tacos are at the top of the list! Chicken, beef, pork, fish shrimp, the possibilities are endless! Putting my Kitchenatic’s products to good use!

Fry Bread:

4 cups Flour

2 Tablespoons Baking Powder

2 teaspoons Salt

Pinch of Sugar

2 cups warm Water

Chicken:

3 cups leftover Chicken; shredded

1 can Green Chiles

1 Tablespoon Ancho Chile Powder

1 teaspoon Garlic Powder

½ teaspoon Onion Powder

1 teaspoon Smoked Paprika

Salt and Pepper to taste

Toppings:

½ cup Tomato; cored & sliced

½ cup Red Onion; chopped

2 cups Lettuce; shredded

½ cup Cheese

½ cup Sour Cream

(Or any toppings you love!)

  1. Combine all of the dry fry bread ingredients in a large bowl and mix thoroughly. Slowly pour in water while mixing with a fork until a slightly tacky dough forms.
  2. Discard any remaining water and knead inside the bowl until it pulls away from the sides. Cover and allow to rest for 30 minutes.
  3. Heat a skillet over medium heat and add a drizzle of olive oil. Sauté the chicken ingredients until well incorporated and heated through. Reduce heat to low and cover, simmering until the fry bread is done cooking.
  4. Preheat large skillet over medium-high heat and add 1 ½” of oil. Once oil is hot enough to fry, form 2” dough balls and stretch with your hands until thin. Place in hot oil and fry for 1-2 minutes per side or until golden brown.
  5. Top with meat, cheese and other toppings of choice.
  6. Enjoy!

  • Smokey Ancho Chile Chicken

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

2 thoughts on “Ancho Chicken Fry Bread Tacos

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