We all have those go to meals that we can make without thinking. The taco is one of those for me. While I still do the old-fashioned tortillas, occasionally I jack it up a bit by using some fry bread instead. I use the same recipe as when I make sopapillas.
2 c Flour
3 tp Baking Powder
1/4 c sugar (optional)
3 Tb Shortening
2/3 c Warm Water
Favorite Taco Toppings.
Begin by mixing all the dry ingredients together and cutting the shorting into the dry mixture.
Pour the water into the dough, but not quite all of it. Knead the dough first and make sure you will actually need it all. Depending on how dry it is, your flour may want more or less than the amount of liquid called for in the recipe. It will be a little sticky, but you should be able to knead it without getting it all over your floured hands. Let it sit for 10 minutes while you heat up your oil.
I prefer to use my electric skillet because I can control the temperature much easier. If doing this on the stove top, I suggest investing in a thermometer. It is important the oil stay a consistent 350 degrees for if it gets too low, your bread will absorb way too much oil. If the temperature gets too high the outside will look done but it will be raw in the middle. Use enough oil to go 2/3 the way up the pieces you place in the pan. Once the bread rises it will drop to halfway up so don’t panic that your bread will be overdone.
Once the dough has rested it is time to start rolling it out. Make sure you dust the counter and rolling-pin with flour so the dough does not stick. Unlike when you are making a sopapilla, this time you want to roll the dough as thin as you can and about 4 inches in diameter.
As always, when frying with oil lay the bread in the pan going AWAY from you so there are no splatters in your direction. If the oil is up to temp there should be lots of little bubbles around the bread when you place it in. You may find that in order to keep the temperature at 350 degrees that you need to set the temp to a little higher than that. Also be sure to allow the temperature to come back up between batches, so don’t be too quick to put in more pieces.
They will look puffy and have golden brown edges halfway up when they are ready to turn. If you are using a deep fryer you still need to check that both sides are done as sometimes they will just float to the top and only the bottom is cooked. Floating is a good sign they are ready to be pulled out.
While the bread is frying, turn the oven to warm and place paper towels onto a plate. Try to drain as much oil off each piece as you can, then place on your plate. The towel will absorb any extra oil.
Layers of tacoey goodness await! This is a good time for the Mexican Meat you have in the freezer.
I hope you enjoy my simple, jacked up tacos