Yes, that looks just like a fry bread taco should look. Perfect from my perspective, it looks delicious!

Annie

Ok I looked, found discussion but not the recipe. Got a link? (Looks good!)

My fault, FOAS. Apologies. I misattributed the thread where the discussion started in the thread where it ended. You'll find 2Many's grandma's recipe quite a away down in this thread: https://www.gardenweb.com/discussions/5755201/can-we-talk-about-food-processors#n=102

plllog, I have to say this... your fry bread looks better than Grandma Bird's - those outer edges are perfectly colored with a lovely flake I've never seen. Grandma Bird was such a sweet, kind person, very quiet in the Cherokee manner of older women. I can see her, nodding her head, smiling in approval, her dark eyes twinkling. I'm not surprised your Mom asked for more - when it's good, it's good! You've brought back some wonderful memories for me, as well!

I've yet to tackle this myself, but I can only hope mine comes out half as good!

Looks very yum. I love fry bread but don't make it very often. Not much sense in doing it for just the two of us, particularly since we have to ration our carbs. Two pieces hardly seems worth it. I would love a fry bread taco though. When I do make fry bread it is usually outside in the summer, at some kind of fun gathering, so great memories for me with that food.

I've never heard of fry bread before, but I did find some information about the Navajo version, which says that it was invented in 1864 using ingredients that were supplied by the U.S. government to reservations. I figured it had to be recent, since wheat was unknown in North America until the Europeans introduced it.

Thanks, Lars! I do remember in my youth always hearing Navajo Fy Bread, but I just assumed it was because of their proximity. The cafe at the Pima-Papago cultural center had marvelous fry bread tacos, but, of course, they weren't called "Navajo". Interesting to learn about their origins.

Also interesting about just frying off bits of yeast dough for treats. This project started in a discussion incouding beignets, during which we learned that those could be made with any kind of dough, from a traditional yeast doughnut dough, to choux, to puff. The more I learn about these things, the more they seem like all one tongue with different accents. :)

Thanks, 2Many and Annie for the praise. I just followed directions. :) I think I overhandled the dough, and made a few other errors, but not enough to be noticed by less critical diners.

That looks great, plllog! Right up my alley. :-) I'd never heard of fry bread, either.

I've always been curious about fry bread. I've seen references to it several times but have never tasted it. Now I'm inspired to give it a try and do tacos. Those look very delicious!

(comment on various doughs/breads, fried) "all one tongue with different accents" - that made me smile plllog. You've a wonderful way of putting things : )

And I reading this correctly: you are using pasta dough for the fry-bread?

I think I may have missed something here. Probably.

Cindy, it's more like biscuit dough. There's baking powder, and it's sticky (i.e., wet).

Thank you, Plllog.

Okay, I'm telling you this to be informative, not to brag, but the leftover toppings made the awesomest taco salad! I think the veg survived so well because the only small plastic bags they had were heavy freezer bags. (I'd forgotten my containers.)

No more fry bread, of course, but I'd picked up a packet of taco sized yellow corn tortillas at TJ's that are more like homemade than any I've seen before. I'd picked them up as a backup plan in case the fry bread was a disaster. I was in no mood to actually cook (low air pressure makes me sleepy), even to toast tortillas, so I used the toaster oven. It worked remarkably well. Very similar to using a comal. Made a nice accompaniment to the salad, but I wasn't about to make actual tacos and grill them and everything either, so I'm proud of myself for actually toasting them (not really palatable raw (no really really raw--they're par grilled--but not good without further cooking). I'm being literal about the "toast". My toaster oven has a specific toast setting with a timer that acts like a drop lever on a pop-up toaster.

The meat was TJ's shaved beef, dry marinated with a sample packet of Penzey's fajita spice mix, augmented with their adobo because there wasn't enough quantity in the packet. I casually seared them in cast iron--casual as in taking a clump and kind of spreading it with the tongs rather than carefully laying out each shaved slice. Removed from pan, which was deglazed with leftover flat beer (Corona), which was then augmented and reduced some with a can of Ro-Tel tomato/onion/pepper which I'd bought for a specific recipe to try, and not used and I've forgotten what it was for anyway. Beef added back for a good combined then returned to the Pyrex square I'd been holding it in, which has a cover. Reheated in the oven at Mother's house for about 25 minutes. Today, just zapped for warmth.

The toppings included sour cream, jarred salsa picante, sharp cheddar and pepitas. The veg were a made up slaw from TJ's of shredded cabbage, kale, carrots and broccoli stems, and chopped tomato, avocado, Spanish onion, and green and orange pepper (that's one bell pepper with two color striation, and it tastes like a mellower version of a green bell pepper, or less sweet/more green version of an orange one). Made a bed of the slaw, added the warmed meat, topped with the veg, pepitas and cheese, then used a couple spoons of sour cream and salsa instead of dressing and mixed well.

Okay, I admit it, I've gone into such detail because I want to keep it as a recipe because the salad was so danged good. I've made a lot of taco salads, but this was way better than the conventional ones, and easy to reproduce the seasonings and slaw without the packages.

The best fry bread I have ever had was at the Indian Fair at the Heard Museum in Phoenix. The line is always around the block and more. And the women making the fry bread don't seem to be much worried about over handling the dough. They put your hunk of fry bread on a paper plate and point you to the table for the toppings, which includes refried beans, cheese and salsa or honey and powdered sugar. With the beans etc it becomes a Navajo taco...with the honey it's just fry bread. Sticky and delicious!
And then there is piki bread....more fun to watch being made than to eat.