- Level: Intermediate
- Total: 1 hr 40 min (includes resting time)
- Active: 1 hr 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 744
- Total Fat
- 61 g
- Saturated Fat
- 12 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 62 mg
- Sodium
- 669 mg
Fry jacks were typically served for breakfast when Bryon and I went to Belize, and I wanted to put my own spin on this classic Belizian dish. I season up some ground beef with my homemade taco seasoning and top with all the fixings to make this more of a lunch-style fry jack. The topping choices are endless!
- Level: Intermediate
- Total: 1 hr 40 min (includes resting time)
- Active: 1 hr 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 744
- Total Fat
- 61 g
- Saturated Fat
- 12 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 62 mg
- Sodium
- 669 mg
Ingredients
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Directions
- Whisk together the flour, vegetable shortening, baking powder and 1/4 teaspoon salt in a bowl until the shortening is well distributed. Stir while adding up to 1 cup water gradually until a dough that is not sticky comes together. Turn the dough onto a clean surface and knead for about 5 minutes, adding more flour if necessary to create a non-sticky dough. The finished dough should be smooth and supple. Divide into 8 equal portions and transfer to a plate. Brush very lightly with canola oil and cover loosely with a clean towel. Let rest for 20 minutes.
- In a small bowl, combine the chili powder, cumin, black pepper, paprika, garlic powder, onion powder, oregano, pepper flakes and 1 teaspoon salt. Set aside.
- Heat a medium skillet over medium heat. Add 1 teaspoon canola oil and saute the onions for 3 to 4 minutes, then add the garlic and cook for another minute more. Increase the heat to medium-high and add the ground beef. Cook until fully browned, then add 2 tablespoons of the spice mix and 1 cup water (save the remaining spice mix for another use). Simmer the meat until the liquid is reduced and the mixture has thickened, then set aside.
- Heat 1 inch canola oil in a skillet over medium heat. Lightly press a dough ball out on a flat surface, then begin pinching, stretching, and rotating until a 6- to 7-inch circle is formed. Lay in the hot oil and cook until the dough is puffed, golden brown and crispy, 2 minutes per side. Transfer to a sheet tray lined with a cooling rack to allow excess oil to drain. Lightly sprinkle with salt and repeat with each dough ball.
- Combine the sour cream, lime zest, lime juice and remaining 1/2 teaspoon salt in a small bowl. To assemble, top each fry jack with a scoop of beef, some shredded lettuce, diced tomatoes, crema and queso fresco. Garnish with cilantro and hot sauce of your choice, if using.
