Description
Navajo Tacos, also known as Indian Fry Bread Tacos, feature fluffy, crispy fry bread topped with savory ground beef seasoned with chili and cumin, beans, diced tomatoes, and an array of fresh toppings like shredded cheese, lettuce, avocado, and sour cream. This hearty and flavorful Native American-inspired dish is perfect for a satisfying meal that combines crispy fried bread and zesty taco ingredients.
Ingredients
Scale
Fry Bread
- 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)
Ground Beef 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
- Prepare the Fry Bread Dough: In a large bowl, whisk together the flour, baking powder, and salt. Gradually add the warm water, stirring until a soft dough forms. Knead gently on a floured surface until smooth and elastic, about 3-4 minutes. Cover the dough with a clean towel and let it rest while preparing the toppings.
- Cook the Ground Beef Topping: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced yellow onion and sauté until translucent, about 3-4 minutes. Add the ground beef and cook until browned, breaking it apart with a spoon. Stir in chili powder, cumin, salt, black pepper, paprika, garlic powder, crushed red pepper, and chipotle chili powder. Mix well to combine all spices with the meat. Add the kidney beans, diced tomatoes, and green chilies, stirring until warmed through. Reduce heat and keep warm.
- Fry the Bread: Heat the 3 cups of oil in a deep skillet or pot to 350°F (175°C). Divide the dough into 8 equal pieces. On a floured surface, gently stretch each piece into a flat, round circle about 6 inches in diameter. Carefully place one piece of dough at a time into the hot oil. Fry each side until golden brown and puffed, about 1-2 minutes per side. Remove and drain on paper towels.
- Assemble the Navajo Tacos: Place a piece of warm fry bread on each plate. Spoon several tablespoons of the ground beef and bean mixture over the bread. Add desired toppings including shredded cheese, lettuce, diced tomatoes, black olives, avocado slices, pico de gallo, sour cream, and sprinkle with fresh cilantro. Serve immediately while the fry bread is still warm and crispy.
Notes
- For authentic flavor, use Bluebird flour if available for the fry bread dough.
- Be careful while frying the bread; oil should be hot but not smoking to avoid greasy bread.
- You can customize the toppings based on preference; add jalapeños or hot sauce for extra heat.
- Leftover fry bread can be reheated in the oven but is best enjoyed fresh and warm.
- This recipe is adaptable to vegetarian by omitting ground beef and using more beans or a meat substitute.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Native American
