Indian Fry Bread Navajo Tacos 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.

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.

NAVAJO TACOS ON FRY BREAD

Steps:

• CHILI: Sort and discard debris from beans and rinse well.
• Place beans in 3-4 quart pot with water; bring to a boil on high heat. Cook uncovered for 10 minutes.
• Remove from heat; cover and let stand for 1 hour. Drain beans and set aside.
• Rinse pot and return to medium-high heat. Add the chopped onion and ground beef and cook till meat is browned.
• Drain the grease and add all remaining ingredients. Bring to a boil on high heat; reduce heat and simmer for 1 1/2 to 2 hours, until beans are tender.
• FRY BREAD: Mix together flour, dry milk, baking powder, and salt. Add shortening and rub mixture with fingers till coarse crumbs form.
• Add water and stir with a fork till dough clings together.
• Knead on a lightly floured surface till smooth (2-3 minutes).
• Divide into 6 portions and keep covered with plastic wrap.
• Shape each into a 6-7 inch circle.
• In a 9x2 inch pan or electric skillet, heat 3/4 inch canola oil to 375 degrees. Fry each piece of dough till it is puffy and golden brown, turning once with tongs.
• Keep warm in 200 degree oven on baking sheets lined with paper towels till ready to serve.
• TO SERVE: Top each piece of fry bread with chili, and as many toppings as you like.

AIR FRYER INDIAN FRY BREAD RECIPE (NAVAJO TACOS)

Steps:

• In a mixing bowl, combine fry bread dough ingredients with a fork until completely mixed together.
• Divide dough into 6 equal pieces. Roll each piece into a smooth ball, cover with a towel and set aside.
• Use fingers to press each of the 6 balls into flat discs about 5 inches in diameter. Have the edges be slightly thicker than the centers.
• Pour vegetable oil onto a shallow plate and coat both sides of each piece of the flattened dough in oil, then lay them in the air fryer basket (depending on the size of your air fryer, you may need to do this in a couple of shifts).
• Set the temperature on the air fryer to 375 degrees and set the time to 10 minutes, then press start.
• While the dough is in the air fryer, prepare the taco ingredients.
• While the dough is in the air fryer, prepare the taco ingredients.
• In a large skillet, brown ground beef and onion until beef is no longer pink. Drain, then add in beans, taco seasoning, and salsa. Let simmer for about 5 minutes to let the flavors meld together.
• When time is complete on the air fryer, remove the completed fry bread to a plate and cover with a towel. Repeat with remaining dough.
• When all fry bread is cooked, serve topped with ground beef mixture and your favorite taco toppings.