Description
This Homemade Navajo Taco recipe features crispy, deep-fried fry bread topped with traditional taco ingredients including seasoned meat, chili beans, fresh vegetables, cheese, and salsa. Perfectly golden and fluffy, these Navajo Tacos are a comforting and flavorful dish ideal for family meals or gatherings.
Ingredients
Scale
Dough:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup hot water
- Vegetable oil (for frying, about 1-2 inches deep)
Toppings:
- Chili beans (1 to 2 cups prepared)
- Taco meat (ground beef or turkey, about 1 lb cooked and seasoned)
- Lettuce (shredded, 1 cup)
- Tomatoes (diced, 1 cup)
- Avocado (sliced, 1 medium)
- Cheese (shredded cheddar or Mexican blend, 1 cup)
- Sour cream (about 1/2 cup)
- Salsa (1/2 cup)
Instructions
- Make the Dough: In a large bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Gradually add 3/4 cup hot water while stirring until a rough dough forms. Transfer to a floured surface and knead until smooth and elastic, approximately 5 minutes. Cover the dough with a clean cloth and let it rest for 10 minutes to relax the gluten.
- Heat the Oil: Pour vegetable oil into a deep skillet or pan, filling it about 1 to 2 inches deep. Heat the oil over medium-high heat until it reaches approximately 350°F. Use a thermometer to ensure the correct frying temperature for even cooking and crispiness.
- Shape the Dough: Divide the rested dough into golf ball-sized portions, typically about 12 pieces. Roll each piece on a floured surface into a circle approximately 6 to 7 inches in diameter, ensuring they are evenly thick to cook uniformly.
- Fry the Bread: Carefully place each dough circle into the hot oil. Fry for 2 to 3 minutes on each side or until the bread puffs up and turns a golden brown color. Use tongs to turn the bread gently to avoid splashing oil. Once cooked, remove fry bread from the oil and drain on paper towels to remove excess oil.
- Assemble the Tacos: Place each piece of fry bread on a serving plate. Spoon a generous amount of seasoned taco meat and chili beans on top. Add shredded lettuce, diced tomatoes, slices of avocado, shredded cheese, and dollops of sour cream and salsa as desired. Serve immediately while the fry bread is warm and crispy.
Notes
- Ensure the oil temperature stays consistent at 350°F for best fry bread results.
- Do not overcrowd the pan while frying to maintain proper oil temperature.
- Fry bread can be kept warm in a low oven (around 200°F) while frying the remaining dough.
- Ground turkey is a leaner alternative to beef for the taco meat.
- You can customize toppings to taste, including adding onions, jalapeños, or different cheeses.
