Authentic Navajo Indian Fry Bread Taco Bread Recipes

MOM'S NAVAJO TACOS AND INDIAN FRY BREAD

Steps:

• Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.
• Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.
• Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.
• Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).
• Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.
• In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients.
• Stir until mixture comes together and slightly forms a ball, dough should be fairly sticky (if needed you can add in a little more flour or a little more water to reach a good consistency but try not to overwork the dough).
• Cover dough with plastic wrap and allow to rest 5 - 10 minutes.
• Heat 1 inch of oil in a large cast iron skillet to 350 - 360 degrees over stove top.
• Divide rested dough into 8 equal pieces.
• Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), pat dough out on a lightly floured surface into a 6-inch circle and gently drop into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown.
• Remove from oil and drain onto a plate or baking sheet lined with paper towels.
• Serve warm with Navajo taco filling.*

NAVAJO TACOS (INDIAN FRY BREAD)

Steps:

• In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes.
• Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
• Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.
• In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes, just until they begin to soften. Add the meat and brown with the onions.
• When the meat is no longer pink, add all of the spices, kidney beans, tomatoes, and chilies, and decrease the heat to medium-low. Stir everything together, then cover and simmer for 10 minutes, then use to top Indian fry bread for Navajo tacos.
• Add any toppings you like to the base of fry bread and taco mixture, piling it high.

NAVAJO FRY BREAD II

Steps:

• In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C).
• In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat.
• Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.

AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)

Steps:

• In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
• Mix together dry ingredients in a large bowl; *see note about salt.
• Gradually add warm milk and mix to make a soft dough.
• When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
• Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
• Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
• Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
• You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.

INDIAN FRY BREAD TACOS

Steps:

• In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 1 hour., In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water; simmer, uncovered, for 10 minutes. Keep warm., Divide dough in half. On a lightly floured surface, roll each portion into a 4-in. circle. , In an electric skillet, heat 1 in. of oil to 350°. Fry bread circles in hot oil for 3-4 minutes on each side or until golden; drain on paper towels. Top each with meat mixture, lettuce and tomato. Serve with salsa and sour cream.

AUTHENTIC INDIAN TACO FRY BREAD

Steps:

• YEAST MIXTURE: Mix the first 3 ingredients and let rest for 10 minutes.
• BATTER MIXTURE: In a separate mixing bowl, combine the remaining ingredients except for the 12 cups of flour. Mix well.
• Add yeast mixture to batter.
• Add 12 cups of flour. Mix well. Dough does not have to be kneaded, but should be well-mixed and should rest for awhile. I've found that if you let it double in size, it's even softer and easier to work with.
• Form into small "pats," depending on the size you're looking for. Roll or stretch until thin (this dough really puffs up when fried). Fry until golden brown and cooked through.
• Top with your favorite toppings. We top with hamburger, refried beans, shredded lettuce, tomato, salsa, and sour cream. They're also WONDERFUL with honey butter.
• If you don't eat them all the first day, you can keep the dough in the fridge and fry it up in the next day or two. Enjoy!

EASY FRY BREAD TACOS

Steps:

• Allow dough to rise according to package directions. Meanwhile, for filling, cook beef and sausage in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; set aside. , After dough rises, punch down. Divide dough into 12 equal balls. Using a small amount of flour, roll each ball into an 6-in. circle (dough will be thin). , In an electric skillet or deep fryer, heat 1-in. oil to 350°. Gently place 1 dough circle into oil. Fry until golden brown, 1-2 minutes, turning once. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce.

INDIAN FRY BREAD

Steps:

• Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
• Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
• Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.

FAVORITE FRY BREAD TACOS

Steps:

• Whisk flour, baking powder, sugar, and salt together in a large bowl; stir in water just until a fairly sticky dough forms. Set aside to rest while oil preheats.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.
• Fry dough discs, one at a time, in hot oil until browned on one side, about 2 minutes; turn over with tongs and cook until browned on both sides, about 1 minute more. Drain fry bread on paper towels; repeat with remaining dough.
• Cook and stir ground beef in a skillet over medium heat; stir in chili seasoning and kidney beans and cook until heated through, about 5 minutes.
• Place fry bread on a plate; top each fry bread with a portion of chili mixture, shredded Cheddar cheese, lettuce, tomatoes, and sour cream.

NAVAJO TACOS

Steps:

• Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.
• Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.
• Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.
• Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.
• Divide fry bread among serving plates while still hot. Spoon chili mixture on top.