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Homemade Navajo Taco (Indian Fry Bread) Recipe

Homemade Navajo Taco (Indian Fry Bread) Recipe
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★★★★★

4.8 from 8 reviews

This Homemade Navajo Taco recipe features traditional Indian fry bread that is crispy on the outside and soft on the inside, topped with hearty chili beans, seasoned taco meat, fresh vegetables, and other classic toppings. Perfect as a savory and comforting meal that pays homage to Native American cuisine.

Ingredients

Scale

Dough Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup hot water
  • Vegetable oil for frying (about 2 cups)

Toppings

  • Chili beans – 1 cup
  • Taco meat – 1 cup, cooked and seasoned ground beef or turkey
  • Lettuce – 1 cup shredded
  • Tomato – 1 medium, diced
  • Avocado – 1 medium, sliced or mashed
  • Olives – 1/4 cup sliced

Instructions

  1. Prepare the Dough: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Gradually add hot water and mix the ingredients with your hands until a slightly sticky dough forms. Cover the dough and let it rest for 10 minutes to hydrate and become easier to work with.
  2. Heat the Oil: While the dough rests, pour 1 to 2 inches of vegetable oil into a medium skillet and heat it over medium-high heat until it reaches 350°F (175°C), ideal for frying.
  3. Shape the Dough Balls: Break off portions of the rested dough roughly the size of a golf ball. Roll each piece into a smooth ball with your hands.
  4. Roll Out the Dough Circles: Lightly flour your work surface and rolling pin. Roll each dough ball into a thin circle about 6 to 7 inches in diameter, ensuring even thickness all around.
  5. Fry the Bread: Working in batches to avoid crowding, carefully place each dough circle into the hot oil. Fry until golden and puffed on one side, about 20 seconds, then flip and continue frying the other side for 10 to 20 seconds until golden brown. Remove the fried bread with a slotted spoon and drain on paper towel-lined plates. Keep them warm in a low oven while frying remaining batches.
  6. Assemble and Serve: Spread a generous layer of chili beans and taco meat over each piece of fry bread. Add shredded lettuce, diced tomatoes, avocado, and sliced olives as desired. Serve the Navajo tacos warm for a delicious fusion of textures and flavors.

Notes

  • If you prefer a lighter fry bread, you can drain the fried pieces on paper towels to absorb excess oil.
  • To keep fry bread warm and crisp, place them on a baking sheet in a 200°F (93°C) oven while finishing frying.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend designed for baking and frying.
  • You can customize toppings according to your preferences; sour cream, cheese, and salsa are great additions.
  • Ensure oil temperature stays consistent by monitoring with a thermometer; too hot oil will burn the bread, too cool oil will make it greasy.

Nutrition

Keywords: Navajo taco, Indian fry bread, fry bread recipe, Native American recipe, homemade Navajo taco, chili beans, taco meat, fry bread toppings

Find it online: https://yumwithmia.com/homemade-navajo-taco-indian-fry-bread-recipe/