Indian Fry Bread Recipe for Indian Tacos - The Gifted Gabber (2024)

Do a Google search to try to determine the difference between Indian fry bread, chalupas, gorditas, and tostadas. Just do it. Your head will spin.

So What Exactly is Indian Fry Bread?

I’m talking about the fluffy, fat pieces of fried dough with taco fixings on top. I always thought of a tostada as a fried corn tortilla. And I thought of achalupaor gordita as a puffy, fried flour tortilla. Confusing.

Indian fry bread also reminds me of the delicious “tostadas” (served with guacamole on top) at my favorite Mexican place. These little fried pillows of goodness also remind me of my mom’s scrumptious hojaldras which are popular in her native Panama. The name probably varies based on region like so many other food and drink items. Whatever we want to call this fry bread, it is good.

Anyway, I first started tinkling around with Indian fry bread recipes five or six years ago. Eventually, I realized this recipe works best when prepared in the same way my mom makes her hojaldras (future recipe coming on those).

In the words of The Hubs, “This Indian taco recipe needs to go on the list.”

What he means is that he enjoys these “Indian tacos” so much he would like to see me add this Indian fry bread recipe to my dinner rotation – which I have!

How to Make Indian Fry Bread Tacos (OR Indian Tacos OR Taco Bread Tacos OR Chalupa Bread Tacos Or Whatever Else You Want to Call Them!)

To make Indian tacos, you start your prepare your meat filling just as you would for any other taco recipe.

First, I brown the ground beef and strain it. Next, I add the meat back to the skillet and add my taco seasoning and about 3/4 cups of water. I let that cook down just a bit on medium-low heat before adding the drained can of beans and another 1/4 cup of water. I set the heat to simmer on low for a little while I work on the dough.

For the Indian fry bread dough, I add flour, baking powder, salt, and sugar in a medium-sized mixing bowl. I mix it up with a big wooden spoon before slowly adding a cup of milk.

Next, I sprinkle a bit of flour on the counter. I use my hands to knead the fry bread dough into a non-sticky ball. The ball rests on the counter for 5-10 minutes. While the dough rests, I heat about 4 cups of oil in a large deep skillet.

Next, I cut the dough into five somewhat even slivers.

I pick up each sliver of dough and roll it into a ball before flattening it against the flour-coated counter surface. I roll and flatten each tortilla out the best that I can. Mine are usually not in perfect ovals or circles (are they ever?) but I don’t care. My main goal is to ensure they are somewhat evenly sized. You need to make them thinner in the middle by shaping out some depressions to help them cook evenly. I forgot this step for these certain pictures I am posting. No biggie. (They still turned out well!)

Next, I add the first three disks of dough to the oil. I let them fry about 2-3 minutes or so on each side over medium-high heat until they are a golden brown. I remove them to a plate lined with paper towels once they get that perfect golden fried Indian bread look!

Adding Toppings to This Fluffy Fry Bread Recipe

All that is left to do is top your fluffy fry bread with some tasty taco meat and toppings. Load up this fried Indian bread just like you would any other taco. Of course, I like to add a bit more taco sauce over this taco bread – more than I would for a normal tortilla. Also, I have made this chalupa bread with both taco meat and chicken and it was delicious both ways. Some of our vegetarian guests have also topped their chalupa bread with beans and toppings and loved it!

Tacos on this taco bread are so filling – much more so than with a prepackaged taco shell or soft tortilla. Call these chalupa bread tacos whatever you want. but definitely make them!

I can’t wait to hear what you think of this Indian fry bread recipe! Check out some of our other favorite ethnic-inspired favorites like sour cream chicken enchiladas, cold taco salad, Panamanian tortillas asadas, and Tex-Mex migas.