📝 About This Recipe
A cornerstone of Southwestern heritage, Navajo Tacos feature a pillowy, golden-brown disc of traditional frybread topped with a hearty, smoky chili and fresh garden fixings. This dish represents a beautiful fusion of history and comfort, offering a satisfying contrast between the warm, chewy bread and the crisp, cool toppings. It is a festival favorite that brings the soul-warming flavors of the high desert straight to your kitchen table.
🥗 Ingredients
Traditional Frybread Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 2 tablespoons Baking powder
- 1 teaspoon Salt
- 1 1/2 cups Warm water (about 105°F)
- 3 cups Vegetable oil or Shortening (for deep frying)
Savory Taco Topping
- 1 pound Ground beef (80/20 lean-to-fat ratio is best)
- 1 can Pinto beans (15 oz, drained and rinsed)
- 1 medium Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 8 ounces Tomato sauce
Fresh Garnishes
- 2 cups Iceberg lettuce (shredded)
- 2 medium Roma tomatoes (diced)
- 1 1/2 cups Cheddar cheese (shredded)
- 1/2 cup Sour cream
- 1/4 cup Pickled jalapeños (optional for heat)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the 4 cups of flour, baking powder, and 1 teaspoon of salt until well combined.
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2
Gradually pour the warm water into the flour mixture. Use your hands or a sturdy spoon to mix until a soft, slightly sticky dough forms.
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3
Knead the dough gently in the bowl for about 2-3 minutes. Do not overwork it, or the bread will be tough. Cover with a clean cloth and let it rest for 30 minutes to relax the gluten.
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4
While the dough rests, prepare the meat filling. In a large skillet over medium-high heat, brown the ground beef with the diced onions until the meat is no longer pink.
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5
Drain any excess fat from the skillet. Stir in the minced garlic, chili powder, and cumin, cooking for 1 minute until fragrant.
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6
Add the tomato sauce and pinto beans to the skillet. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the flavors meld and the sauce thickens.
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7
In a heavy-bottomed pot or deep skillet, heat 1-2 inches of oil to 350°F (175°C). Use a thermometer to ensure accuracy.
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8
Divide the rested dough into 6 equal-sized balls (roughly the size of a large egg).
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9
On a lightly floured surface, pat a dough ball into a flat disc. Hand-stretch it carefully into a circle about 6-8 inches in diameter. It should be thin in the center and slightly thicker at the edges.
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10
Carefully slide the dough into the hot oil. It should puff up immediately and form bubbles. Fry for about 1-2 minutes until the bottom is a deep golden brown.
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11
Flip the frybread using tongs and cook the other side for another 1 minute. Remove and drain on a wire rack or paper towels.
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12
Repeat the frying process with the remaining dough balls, maintaining the oil temperature between batches.
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13
To assemble, place one warm frybread on a plate. Top generously with the meat and bean mixture.
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14
Layer on the shredded lettuce, diced tomatoes, and a heavy sprinkle of cheddar cheese.
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15
Finish with a dollop of sour cream and jalapeños if desired. Serve immediately while the bread is hot and crisp.
💡 Chef's Tips
The secret to light frybread is the rest time; never skip the 30-minute rest or the dough will snap back and be dense. Test your oil by dropping a small piece of dough in; it should sizzle and float to the surface instantly. Avoid using a rolling pin if possible; hand-stretching creates the characteristic uneven, bubbly texture that defines authentic frybread. If you have leftovers, frybread can be reheated in a 350°F oven for 5 minutes to regain its crispness. For a vegetarian version, replace the ground beef with extra beans or a soy-based crumble.
🍽️ Serving Suggestions
Pair with a cold glass of prickly pear lemonade for a refreshing Southwestern treat. Serve with a side of roasted corn on the cob (elote) dusted with chili lime seasoning. Offer a small bowl of local honey on the side for dipping the edges of the bread. An ice-cold Mexican lager with a lime wedge cuts through the richness of the fried dough perfectly. For dessert, save a plain frybread and dust it with cinnamon sugar and honey.