Ingredients
1lbbeef chuck roast,cubed
1cupbeef broth
1small onion,finely chopped
3tbspred wine vinegar
2tbspchili powder
3clovesgarlic,grated
2tspground cumin
salt and ground black pepper,to taste
2cupsall purpose flour
1tbspbaking powder
1tspsalt
1cupmilk
vegetable oil,for frying
¼cupolive oil
15ozpinto beans,(1 can) rinsed and drained
1tbspchili powder
1tspground cumin
1tspgarlic powder
salt and ground black pepper,to taste
1poundbeef chuck roast, cubed
1cupbeef broth
1smallonion, finely chopped
3tablespoonsred wine vinegar
2tablespoonschili powder
3clovesgarlic, grated
2teaspoonsground cumin
salt and ground black pepper to taste
2cupsall-purpose flour
1tablespoonbaking powder
1teaspoonsalt
1cupmilk
Vegetable oil for frying
¼ cup olive oil
1(15ounce) can pinto beans, rinsed and drained
1tablespoonchili powder
1teaspoonground cumin
1teaspoongarlic powder
salt and ground black pepper to taste
Preparation
Mix beef chuck, beef broth, onion, red wine vinegar, chili powder, garlic, cumin, salt, and black pepper together in a slow cooker.
Cook on High for about 4 hours until beef is tender. Transfer beef from slow cooker to a cutting board.
Shred using 2 forks. Return shredded beef to the slow cooker. Cook on High for about 1 hour until flavors combine. Drain excess juice.
Combine flour, baking powder, and salt together in a large bowl. Pour in milk, then mix until a dough forms.
Knead dough on a floured work surface for about 5 minutes until smooth. Let dough rest for about 5 minutes.
Divide into 4 equal sections and roll out into ¼-inch thick rounds. Poke a hole into the center of each with a finger.
Heat vegetable oil to a depth of 1½ inches in a deep-fryer or large saucepan to 350 degrees F.
Fry each dough round until golden brown, 1 to 2 minutes per side.
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.
Top fry bread with pinto bean mixture and shredded beef.
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.
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.
Combine flour, baking powder, and 1 teaspoon salt together in a large bowl. Pour in milk; mix until a dough forms.
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.
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.
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.
Top fry bread with pinto bean mixture and shredded beef.
