Fry Bread Tacos with Spicy Shredded Beef Recipe

Shredded Beef:

1. Mix beef chuck, beef broth, onion, red wine vinegar, chili powder, garlic, cumin, salt, and black pepper together in a slow cooker.

2. Cook on High for about 4 hours until beef is tender. Transfer beef from slow cooker to a cutting board.

3. Shred using 2 forks. Return shredded beef to the slow cooker. Cook on High for about 1 hour until flavors combine. Drain excess juice.

Fry Bread:

1. Combine flour, baking powder, and salt together in a large bowl. Pour in milk, then mix until a dough forms.

2. Knead dough on a floured work surface for about 5 minutes until smooth. Let dough rest for about 5 minutes.

3. Divide into 4 equal sections and roll out into ¼-inch thick rounds. Poke a hole into the center of each with a finger.

4. Heat vegetable oil to a depth of 1½ inches in a deep-fryer or large saucepan to 350 degrees F.

5. Fry each dough round until golden brown, 1 to 2 minutes per side.

Beans:

1. Heat ¼ cup olive oil in a small pot. Add pinto beans, chili powder, cumin, garlic powder, salt, and black pepper. Stir and mash for about 5 minutes until heated through.

2. Top fry bread with pinto bean mixture and shredded beef.

1. Mix beef chuck, beef broth, onion, red wine vinegar, 2 tablespoons chili powder, garlic, 2 teaspoons cumin, salt, and black pepper together in a slow cooker.

2. Cook on High until beef is tender, about 4 hours. Transfer beef from slow cooker to a cutting board. Shred using 2 forks. Return shredded beef to the slow cooker. Cook on High until flavors combine, about 1 hour. Drain excess juice.

3. Combine flour, baking powder, and 1 teaspoon salt together in a large bowl. Pour in milk; mix until a dough forms.

4. Knead dough on a floured work surface until smooth, about 5 minutes. Let dough rest, about 5 minutes. Divide into 4 equal sections and roll out into 1/4-inch thick rounds. Poke a hole into the center of each with your finger.

5. Heat vegetable oil to a depth of 1 1/2 inches in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry each dough round until golden brown, 1 to 2 minutes per side.

6. Heat 1/4 cup olive oil in a small pot. Add pinto beans, 1 tablespoon chili powder, 1 teaspoon cumin, garlic powder, salt, and black pepper; stir and mash until heated through, about 5 minutes.

7. Top fry bread with pinto bean mixture and shredded beef.