Description
Navajo Taco Fry Bread features golden, crispy fry bread as a base for savory toppings. This versatile dish is perfect for a cozy meal or entertaining guests, offering a delightful blend of tradition and flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup warm water
- 1 tablespoon vegetable oil (for dough)
- 4 cups vegetable oil (for frying)
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water (for taco meat)
- 1 head lettuce, shredded
- 2 tomatoes, diced
- 1 onion, diced
- 1 cup shredded cheddar cheese
- Sour cream (optional)
- Salsa (optional)
Instructions
- Combine flour, baking powder, and salt in a large bowl.
- Add warm water and 1 tablespoon vegetable oil to the dry ingredients. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic.
- Cover the dough and let it rest for 30 minutes at room temperature. This helps create the best fry bread for Indian tacos.
- While the dough rests, brown the ground beef in a large skillet over medium heat. Drain any excess fat.
- Stir in taco seasoning and 1/2 cup water with the ground beef. Simmer for 5 minutes, or until the liquid has reduced. This prepares your traditional Navajo taco filling.
- Heat 4 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C).
- Divide the rested dough into 8 equal pieces. Roll each piece into a 6-7 inch circle, about 1/4 inch thick. You can make a small hole in the center of each circle if desired, for more even cooking of the Navajo fry bread.
- Carefully place one piece of dough into the hot oil. Fry for 1-2 minutes per side, or until golden brown and puffed. This creates crispy fry bread.
- Remove the fried bread with tongs and place it on a wire rack lined with paper towels to drain excess oil.
- Repeat with the remaining dough, ensuring the oil temperature stays consistent for perfect homemade Navajo tacos.
- To assemble your Navajo tacos, place a piece of warm fry bread on a plate.
- Top with a generous spoonful of seasoned ground beef.
- Add shredded lettuce, diced tomatoes, diced onion, and shredded cheddar cheese.
- Serve immediately with sour cream and salsa, if desired. This completes your authentic Indian fry bread meal.
Notes
- Dough can be made ahead and refrigerated for up to 24 hours. Bring to room temperature before frying.
- For a vegetarian Navajo taco option, substitute ground beef with seasoned black beans or lentils.
- Ensure oil temperature is maintained for best results; too low and the fry bread will be greasy, too high and it will burn.
- Handle hot oil with caution.
- Leftover fry bread can be reheated in a dry skillet or oven until warm and slightly crispy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Native American
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg