Shredded chicken and salsa mixed in with each other to cover a bed of chili and refried beans. All put on top of a warm, fluffy fry bread. Melted cheese, and with a few of your favorite toppings, finishes this creation of The Chicken Fry Bread Taco.
There are actually a lot of names to call this kind of taco. Like, Navajo Tacos or Indian Tacos, and as the Fry Bread Taco. It really depends what part of the country you are from. Basically, it’s all the makings of a taco on top of a piece of fried dough… instead of tucked in a tortilla shell, soft or hard.
My boys always think this kind of taco made with the Fry Bread is a real treat to have every time I make it.
Making the Chicken Fry Bread Tacos starts with the Homemade Fry Bread. As you recall, I’ve been perfecting this fry bread recipe for the past 20 years! I shared with you recently on how to make this simple perfect dough all from scratch. Yes, you can do this!
While the dough is rising in a draft free area… which is ALWAYS in my microwave (power off, of course), start with poaching the boneless, skinless chicken breasts.
Tip: Poaching chicken is a simple way to NOT get chicken bacteria all over everything in your kitchen. First of all, you do not need to wash the chicken, in this case. Take it straight out the wrapped package with a fork and stick it straight into a pan before filling up with water. Always remember to wash your hands and anything else if it has touched the raw chicken.
Poaching chicken breasts is so simple to do! Even if you’ve never attempted this before. I prefer doing it this way instead of purchasing a rotisserie chicken. The reason being, is because I know the poached chicken is going to be very moist. Compared to the sad little rotisserie whole chicken that has been sitting under a heat lamp for however long. Poaching is just as fast and just as easy to do. (And the last time I checked, it was cheaper to poach the chicken than to purchase the whole rotisserie chicken with all the bones.)
Tip: I like to poach quite a few of chicken breast at one time. Then, the chicken part is already done for my fast meals that I have planned for the rest of the week! You could also freeze it into sections, as well.
Start poaching, by putting your chicken breasts in a medium-sized pot (for two breasts). Fill with water (or chicken broth) about 2 inches above the chicken. Put a lid on top and let it come to a boil. Leave the lid on and turn down the heat to medium. Continue to cook for 15 more minutes. Take the pot off the burner and let it rest for additional 5 minutes…with the lid on. Take out of pot and shred with two forks. Or you could simply let it cook completely (in the refrigerator) and shred it apart with your fingers.
After the chicken is shredded, put into a clean pot and add some of your favorite salsa. Add a little bit of chili powder and cumin powder to spice it up just a little bit. Allow it to simmer on low (to pull out some of the liquid) while you start your beans.
In another medium sized pot on medium-low heat, add one can of your favorite chili and a can of refried beans. This gives you a more spreadable texture to put on top of your fry bread. It’s amazing!
While everything is getting warmed up, start heating up your oil in a deep frying pan. After you’ve fried up all of the dough, it is all ready to put together!
Take your piece of warm fry bread, spread on the bean mixture first. By doing the beans first, it allows everything else you put on kind of stay put. Unless you don’t prefer beans… but I love them!!
Second, add your salsa mixed chicken on top of the beans. Pile it on!
Sprinkle on some of your favorite shredded cheese. I used colby jack cheddar. But, I prefer…you know it– pepper jack cheese! I just can’t get enough of that kind of cheese. But anyways….
You can pile on whatever toppings you are in love with. Notice how you do not see ANY lettuce? I know I posted a recipe of some Grilled Chicken Caesar Salad during the summer time… but I do not like lettuce. So, for me my toppings are simple– and always with some fresh pickled jalapenos!! Credit for those rings of spicy-ness go to my brother-in-law from when we picked a whole bushel of fresh jalapenos this summer. He ended up pickling some of them. And, oh so delicious!
What are some of your favorite toppings that you enjoy when you have tacos?
Enjoy, my friends!
Makes about 1 dozen medium size tacos. Any extra fry bread may be put in a closed up bag and kept for the next day. Or you may freeze them individually wrapped.
- 2 large skinless, boneless chicken breasts
- 1½ cup salsa, your favorite kind
- 1 tablespoon chili powder
- 2 teaspoons cumin powder
- 1 16 ounce (454g) can refried beans
- 1 15 ounce (425g) can chili (I used chili con carne with beans.)
- 1½ cups shredded cheese, your favorite
- sour cream, optional
- jalapenos, optional
- Homemade Fry Bread recipe
- Add any other toppings such as lettuce, tomatoes, onions and any to your liking.
- Prepare Homemade Fry Bread. Set aside to rise.
- Start poaching the chicken, by putting in a medium-sized pot. Fill with water (or chicken broth) about 2 inches above the chicken. Put a lid on top and let it come to a boil. Leave the lid on and turn down the heat to medium. Continue to cook for 15 more minutes. Take the pot off the burner and let it rest for additional 5 minutes…with the lid on. Take out of pot and shred with two forks. Or you could simply let it cook completely (in the refrigerator) and shred it apart with your fingers.
- After the chicken is shredded, put into a clean pot and add some of your favorite salsa. Add a little bit of chili powder and cumin powder to spice it up just a little bit. Allow it to simmer on low (to pull out some of the liquid) while you start your beans.
- In another medium sized pot on medium-low heat, add one can of your favorite chili and a can of refried beans.
- Fry each piece of dough in a large frying pan with oil. Drain excess oil off of fried dough onto paper towels.
- To assemble, take a piece of warm fry bread, spread on the bean mixture.
- Add the salsa mixed chicken on top of the beans.
- Sprinkle on some of your favorite shredded cheese.
- Then from there, you can pile on whatever toppings you are in love with!
These Chicken Fry Bread Tacos were shared and linked up to party with {An Allie Event}
Gloria, these sound totally delicious and I MUST try your fry bread – ok, now I have absolutely no excuse, right? These look and sound amazing! Thanks for sharing your recipe and pinning! Have a happy Thursday!
Cindy Eikenberg recently posted…Map Your Skincare Needs Before You Buy Products!
I really hope you give the fry bread (dough) a chance, Cindy. I promise, you’ll come to find out how simple (and fun!) it really is! I actually go through a jar of yeast within two weeks, easy. I make anything from the fry bread, cinnamon rolls, and stuffed pizzas (calzones) all the time. Hope you’re enjoying your weekend! xo
Goodness!!! I have to make that Fry Bread! These look fantastic! As I was reading your description and looking at the picture I truly was drooling. I would prefer pepper jack cheese too, and oh my gosh, I would also love to try your very own pickled jalapeno’s! Pinning!!!
tahnycooks recently posted…Amazing Pumpkin Bread Pudding with a Warm Butter Sauce
I might have to put the pickled jalapenos up…but when my husband had the job to add the mustard seeds to each empty jar, he ended up putting the whole amount into the pot and did something else I can’t quite remember. Sometimes, it can be very interesting when he’s in the kitchen with anyone. Once, he put cinnamon in the taco (hamburger) meat when I wasn’t looking! Then he thought he could drain it with hot water to get rid of the cinnamon taste. Yep, never again. Does your hubby do anything like that? (=
You always make the best looking food Gloria. Every time I visit, I’m always hungry! These tacos look divine. My favorite taco place serves up a pork belly taco and they always add pickled onions and chopped cilantro on top so I have to say I really like pickled onions as a topping! 😉 Have a fabulous Thursday!
Anne ~ Uni Homemaker recently posted…Roasted Red Pepper Soup
Yum! Anything pork is a winner in my book. You have great taste, Anne!
Very cool! Never heard of using fried dough for tacos, sounds awesome! Bookmarking this for later 🙂
Happy Blogging!
Happy Valley Chow
Happy Valley Chow recently posted…Caramelized Onions
We grew up on this stuff. It was always a special treat to not have our tacos in a shell and on fry bread instead. Eric, you’re going to have to make it like this for you two one of these nights…you guys would love it! (=
My boys would flip out over these tacos (and my husband and I would love them, too)! I love how moist and juicy poached chicken is, and this fry bread looks delicious. I’ve never had it, and I think I’m really missing out!
You’ll have to give it a try one of these nights (or weekends), Marcie. Your family would really love them! Hope your weekend is a great one! (=
Wow, these tacos look amazing Gloria! LOVE the sound of that homemade fry bread. I can imagine how incredible these taste! Pinned!
Kelly recently posted…Baked Apple Cinnamon Doughnuts with Brown Butter Maple Glaze
You are always so kind, Kelly. Thank you!
This is a treat! Tacos are a favorite in our home and I love this version. Looks mad tasty!
Tina @ Tina’s Chic Corner recently posted…German Chocolate Cake Doughnuts
Thanks, Tina! I think my family could have a taco every night of the week…because we have so many versions we make. Mexican food happens to be my most favorite any ways, so it doesn’t seem to bother me when they request tacos the very next night. How about you, what’s your favorite kind of food?
This sounds delicious and is a dish that I’ve never had. Thanks so much for sharing with this week’s Throwback Thursday party.
Paula@SweetPea recently posted…Thanksgiving Appetizer Idea–Baked Pimento Cheese Dip
had this at an authentic Cherokee Indian reservation cafe, the Indian taco was awesome…we had the beef taco