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Mexican Fry Bread Tacos Recipe
Elevate your menu with Mexican style fry-bread featuring Original Philly® Fully Cooked Sliced Chicken tossed in Yucatan Pibil sauce with refried black bean spread, pickled red cabbage, fresh diced tomatoes, sliced avocado, Mexican crema, cotija cheese and fresh cilantro all served on Mexican fry bread.
Ingredients
YIELD: 2 TACOS
| Amount | MAIN INGREDIENTS |
| 1 tsp. | Canola Oil, Prepared |
| 6 Oz. | Original Philly® Fully Cooked Sliced Chicken |
| 2 Oz. | Yucatan Pibil Sauce (Commercially Prepared) |
| 2 Ea. | Mexican Fried Bread (Commercially Prepared) |
| 2 Oz. | Refried Black Bean, Mashed |
| 2 Oz. | Pickled Red Cabbage (Sub-Recipe) |
| 2 Oz. | Roma Tomato, Fresh, Diced, 1/4 inch |
| 4 Ea. | Avocado, Fresh, Peeled, Sliced, ¼ inch |
| 1 Oz. | Mexican Crema (Commercially Prepared) |
| 1/2 Oz. | Cotija Cheese, Crumbled |
| 1 tsp. | Fresh Cilantro, Chopped |
ALTERNATE PRODUCT:
Sub-Recipe Ingredients
Pickled Red Cabbage
YIELD: 6 Servings
| Amount | MAIN INGREDIENTS |
| 16 Oz | Red Cabbage, Shredded, Fine |
| 2 Cups | Apple Cider Vinegar, Prepared |
| 1/2 Cup | White Sugar, Granulated |
| 1/2 Cup | Hot Water |
| 2 tsp. | Kosher Salt |
Mexican Fry Bread
YIELD: 12 Servings
| Amount | MAIN INGREDIENTS |
| 3 Cups | All Purpose Flour, Prepared |
| 4 1/2 tsp. | Baking Powder |
| 1/4 tsp. | Kosher Salt |
| 2 Tbsp | Unsalted Butter, Softened |
| 1 1/4 Cup | Whole Milk |
Directions
Step 1: Pre-heat a flat top grill to medium -high heat.
Step 2: Place oil and Original Philly® Fully Cooked Sliced Chicken onto a flat top grill.
Step 3: Using a spatula, toss Original Philly® Fully Cooked Sliced Chicken until it reaches 165°F.
Step 4: Add in Yucatan Pibil sauce and toss to combine.
Step 5: Remove from flat-top grill and reserve warm.
Step 6: Place both Mexican frybreads onto a clean worksurface.
Step 7: Spread refried black beans across both Mexican frybreads.
Step 8: Top each frybread with Yucatan Chicken Pibil pickled red cabbage, Roma tomatoes, and avocado slices.
Step 9: Drizzle each frybread with Mexican crema.
Step 10: Garnish with cotija cheese and fresh cilantro.
Step 11: Serve as needed.
Sub-Recipe Directions
Pickled Red Cabbage
Step 1: Place shredded cabbage into a large bowl.
Step 2: Put remaining ingredients in a saucepan and bring to a boil.
Step 3: Stir until sugar dissolves.
Step 4: Pour over cabbage, stir, and cover.
Step 5: Allow the cabbage to stand for about an hour.
Step 6: Transfer the cabbage into a clean container along with the liquid and refrigerate.
Step 7: Serve as needed.
Mexican Fry Bread
Step 1: Pre-heat a deep fryer to 350°F.
Step 2: In a bowl, mix the flour, baking powder, salt, and butter until butter is worked in and crumbles.
Step 3: Make a well in the center and pour in the milk.
Step 4: Using your hand, bring everything together and knead a soft dough.
Step 5: Cover with a towel and set aside for 15 minutes.
Step 6: On a clean surface, roll into log and divide dough into 12 equal pieces.
Step 7: Roll into balls and cover with towel.
Step 8: Take each dough ball and roll it out to a 6-inch circle.
Step 9: Prick several times with a fork.
Step 10: Carefully lower the dough circle into the hot oil, draping away from you and submerge into oil.
Step 11: It will then immediately float and puff up.
Step 12: Let the dough fry for 30 seconds on side one.
Step 13: Using tongs, flip the dough over and gently fold the dough in half like a taco shell.
Step 14: Hold the dough in that position and continue to fry for 30 seconds more and outside is golden brown.
Step 15: Roll the shell over to cook other side.
Step 16: Remove the shell and let it drain on a paper towel lined plate or wire rack lined tray.
Step 17: Repeat with remaining dough balls (roll out, prick with holes and fry)
Step 18: Serve as needed.
Application Uses
MEAL
Lunch
Dinner
CUISINE
Mexican
MAIN INGREDIENTS
Chicken
