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Navajo Tacos with Indian Fry Bread Recipe

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4.2 from 13 reviews

Navajo Tacos feature authentic Indian Fry Bread topped with a hearty, spiced ground beef and bean mixture, garnished with classic taco toppings like shredded cheese, sour cream, diced tomatoes, and avocado, bringing a delicious fusion of Native American and Southwestern flavors.

Ingredients

Fry Bread Dough

  • 2 cups all-purpose flour (preferably Bluebird flour to be authentic)
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup warm water
  • 3 cups oil (for frying)

Meat and Bean Topping

  • 1 tablespoon oil
  • 1/2 yellow onion, diced
  • 1 lb. ground beef
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon chipotle chili powder
  • 1 (15-ounce) can dark red kidney beans, rinsed and drained
  • 1 (14.5-ounce) can petite diced tomatoes, drained
  • 1 (4-ounce) can mild diced green chilies

Toppings

  • Sour cream
  • Shredded cheese
  • Diced tomatoes
  • Shredded lettuce
  • Sliced black olives
  • Sliced avocado
  • Pico de gallo
  • Cilantro

Instructions

  1. Make the Fry Bread Dough: In a large bowl, combine the flour, baking powder, and salt. Add warm water and mix with a fork until a soft dough forms. Turn onto a floured surface and knead gently for 5 minutes. Place the dough in a clean bowl, cover tightly with plastic wrap, and let it rest for 10 minutes.
  2. Shape the Fry Bread: Divide the rested dough into 8 equal portions. Shape each into a golf ball-sized round and roll out into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap to prevent drying out while preparing the oil.
  3. Fry the Bread: Heat 3 cups of oil in a large skillet or frying pan over medium heat until the temperature reaches 350-360°F (about 5 minutes). Fry each dough disc in batches, cooking until golden brown on one side, then flip and fry the other side until golden. Drain on paper towels and keep warm in the oven while frying the remaining pieces.
  4. Prepare the Meat and Bean Topping: In a separate large skillet, heat 1 tablespoon oil over medium-high heat. Add diced onions and sauté for 2-3 minutes until softened. Add ground beef and cook, browning it with the onions until no longer pink.
  5. Add Spices and Beans: Stir in chili powder, cumin, salt, black pepper, paprika, garlic powder, crushed red pepper, and chipotle chili powder. Add the kidney beans, drained diced tomatoes, and diced green chilies, reduce heat to medium-low, cover, and simmer for 10 minutes to meld flavors.
  6. Assemble Navajo Tacos: Place a warm piece of Indian Fry Bread on a plate. Spoon the meat and bean mixture generously on top. Add your choice of toppings such as shredded cheese, sour cream, diced tomatoes, shredded lettuce, sliced olives, avocado, pico de gallo, and cilantro, piling them high to enjoy a delicious and hearty taco.

Notes

  • Use Bluebird flour for authentic Navajo fry bread texture and flavor.
  • Maintain oil temperature between 350-360°F for perfect frying done evenly and crispy bread.
  • Keep fried bread warm in a low oven to serve all hot together.
  • Feel free to customize toppings based on your preference for added flavors and textures.
  • Leftover fry bread can be reheated in the oven but is best enjoyed fresh.

Find it online: https://dishcooks.com/navajo-tacos-with-indian-fry-bread-recipe/