By Meal Type
Mexican Fry Bread Tacos Recipe
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
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.
Directions
- Pre-heat a flat top grill to medium -high heat.
- Place oil and Original Philly® Fully Cooked Sliced Chicken onto a flat top grill.
- Using a spatula, toss Original Philly® Fully Cooked Sliced Chicken until it reaches 165°F.
- Add in Yucatan Pibil sauce and toss to combine.
- Remove from flat-top grill and reserve warm.
- Place both Mexican frybreads onto a clean worksurface.
- Spread refried black beans across both Mexican frybreads.
- Top each frybread with Yucatan Chicken Pibil pickled red cabbage, Roma tomatoes, and avocado slices.
- Drizzle each frybread with Mexican crema.
- Garnish with cotija cheese and fresh cilantro.
- Serve as needed.
Pickled Red Cabbage
Yield: 6 Servings
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
Directions
- Place shredded cabbage into a large bowl.
- Put remaining ingredients in a saucepan and bring to a boil.
- Stir until sugar dissolves.
- Pour over cabbage, stir, and cover.
- Allow the cabbage to stand for about an hour.
- Transfer the cabbage into a clean container along with the liquid and refrigerate.
- Serve as needed.
Mexican Fry Bread
Yield: 12 Servings
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
- Pre-heat a deep fryer to 350°F.
- In a bowl, mix the flour, baking powder, salt, and butter until butter is worked in and crumbles.
- Make a well in the center and pour in the milk.
- Using your hand, bring everything together and knead a soft dough.
- Cover with a towel and set aside for 15 minutes.
- On a clean surface, roll into log and divide dough into 12 equal pieces.
- Roll into balls and cover with towel.
- Take each dough ball and roll it out to a 6-inch circle.
- Prick several times with a fork.
- Carefully lower the dough circle into the hot oil, draping away from you and submerge into oil.
- It will then immediately float and puff up.
- Let the dough fry for 30 seconds on side one.
- Using tongs, flip the dough over and gently fold the dough in half like a taco shell.
- Hold the dough in that position and continue to fry for 30 seconds more and outside is golden brown.
- Roll the shell over to cook other side.
- Remove the shell and let it drain on a paper towel lined plate or wire rack lined tray.
- Repeat with remaining dough balls (roll out, prick with holes and fry)
- Serve as needed.
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