Navajo Tacos with Indian Fry Bread

Navajo Tacos, also known as Indian Fry Bread, elevate the typical taco experience with a unique twist. Unlike any taco you’ve encountered, these feature a buttery, crunchy, golden shell that cradles your favorite taco fillings. Originating from Native American cuisine, this dish offers a delicious blend of tradition and taste. Perfect for any day of the week, not just Taco Tuesday, Navajo Tacos promise a culinary adventure that’s both satisfying and memorable. With homemade dough fried to perfection and a plethora of toppings, each bite delivers a flavorful explosion. Plus, the versatility of this recipe allows for sweet variations, making it a delightful treat for dessert as well.

Preparation Phase & Tools to Use

Embarking on the journey of making Navajo Tacos begins with gathering the essential tools and preparing your workspace. You’ll need a large mixing bowl for combining the dough ingredients, a clean surface for rolling and shaping the dough, and a deep skillet or frying pan for cooking. A rolling pin, a fork for poking the dough, and tongs for flipping the bread in the oil are also crucial. The preparation phase involves mixing all-purpose flour, baking powder, salt, and butter to create a crumbly mixture. Then, whole milk is added to form a soft dough. After resting the dough, it’s divided, rolled out, and cooked in hot oil to achieve that iconic golden-brown crispiness. This process not only requires patience and care but also a bit of culinary love to ensure the perfect texture and taste.

Ingredients List

• 3 cups all-purpose flour: The base of the fry bread dough, providing structure.
• 4 1/2 teaspoons baking powder: Helps the dough rise, making it light and fluffy.
• 1 teaspoon kosher salt: Enhances the flavor of the bread.
• 2 tablespoons softened butter or ghee: Adds richness and a tender texture to the bread.
• 1 ¼ cup whole milk: Moistens the dough, aiding in the leavening process.
• 3 cups vegetable oil for frying: Ensures a crispy, golden exterior.

 

• Toppings for Savory Version:
  • 1 lb ground beef 80/20: The main protein, offering a hearty filling.
  • 2 tbsp Steak fajita seasoning or Homemade Taco Seasoning: Adds bold flavors to the beef.
  • 15 oz black beans, drained: Provides texture and fiber.
  • 2 cups iceberg lettuce, shredded: Adds a crisp, fresh element.
  • 3 plum tomatoes, diced: Offers a juicy, tangy taste.
  • Sour cream: Brings a creamy, cooling contrast.
  • Queso sauce or shredded cheese of choice: Adds a melty, cheesy goodness.

 

• Sweet Version

  • Honey
  • Powdered Sugar

Step-by-Step Instructions

1. Begin by combining the flour, baking powder, salt, and butter in a mixing bowl. Blend until the mixture resembles coarse crumbs with the butter evenly distributed. Create a hollow in the middle and add the milk. Use your hands to mix and knead until a soft dough forms. Cover the dough with a kitchen towel and let it rest for 15 minutes.
2. For savory tacos, cook the ground beef with your chosen seasonings in a skillet over medium heat until it’s browned. Pour in half a cup of water and mix well, breaking the meat into smaller pieces. Let it simmer for about 10 minutes, then remove from heat. Prepare your additional taco fillings and set them aside in separate bowls.
3. On a clean work surface, shape the dough into a log and cut it into 12 equal portions. Roll each portion into a ball and keep them covered with a towel. Flatten each ball into a 6-inch circle, and prick the surface several times with a fork.
4. Heat oil in a deep skillet over medium heat until it reaches 350°F. Gently lower a dough circle into the oil, starting from the side nearest to you and letting it fall away from you to prevent splashing. The dough will quickly rise to the surface and begin to puff up.
5. Fry the dough for 30 seconds, then use tongs to flip it over. Carefully fold it in half to form a taco shell shape, holding it in place as it fries for another 30 seconds until it turns golden brown. Flip the shell to ensure even cooking on both sides.
6. Remove the fried shell from the oil and let it drain on a plate lined with paper towels or a wire rack. Continue this process with the remaining dough balls, rolling, pricking, and frying each one.

Be cautious when adding dough to hot oil to avoid splashes.

For those evenings when you’re craving the warmth and comfort of soup with a similar flavor profile, our Easy Taco Soup offers a delightful blend of spices and textures, making it a perfect companion to Navajo Tacos.

Nutritional Information & Health Benefits

Navajo Tacos, with their rich, crispy fry bread and hearty toppings, offer a mix of nutrients and flavors. The fry bread itself, while indulgent, provides a source of carbohydrates for energy. When topped with lean ground beef, black beans, and fresh vegetables, these tacos become a meal that contributes protein, fiber, vitamins, and minerals. The addition of dairy in the form of sour cream or cheese adds calcium and additional protein. However, it’s important to enjoy these tacos as part of a balanced diet, considering the frying process adds extra fats. Opting for vegetable oil for frying can offer some heart-healthy fats compared to other frying options. Moderation is key, and incorporating a variety of toppings can enhance the nutritional profile of this delicious dish.

While mastering the art of Navajo Tacos, why not explore another comforting dish? Our Easy Chicken Taco Soup recipe is a foolproof way to enjoy the flavors of tacos in a hearty, warming soup, ensuring your Taco Tuesday is never boring

Common Mistakes To Avoid & How to Perfect the Recipe

Creating Navajo Tacos is an art that comes with its set of challenges. Here are some common pitfalls to avoid and tips to perfect your recipe:

• Overworking the Dough: Knead the dough just until it comes together to keep the fry bread tender. Over-kneading can lead to tough bread.
• Incorrect Oil Temperature: Too hot, and the bread will burn on the outside while remaining raw inside. Too cool, and it will absorb excess oil, becoming greasy. Use a thermometer to maintain the right temperature.
• Skipping Rest Time: Allowing the dough to rest is crucial for gluten relaxation, which makes rolling easier and contributes to a tender texture.
• Overfilling the Taco: While it’s tempting to load up on toppings, too much can make the taco difficult to eat and may overwhelm the delicate balance of flavors.
• Not Draining the Fry Bread: After frying, let the bread drain on a paper towel-lined plate to remove excess oil. This step ensures your tacos aren’t overly greasy.

If you’re in the mood for something sweet after your savory meal, why not try a classic dessert? Our guide on How to Make Banana Bread with 2 Bananas is an excellent way to use up those extra bananas and enjoy a delicious treat.

Tips, Notes, Storing, and Reheating

• Make Ahead: You can prepare the dough ahead of time and store it covered in the refrigerator for up to a day. Bring it to room temperature before rolling and frying.
• Storing Leftovers: Store leftover fry bread at room temperature for up to 2 days. Wrap loosely to prevent sogginess.
• Reheating: Reheat fry bread in a toaster oven or oven at 350°F for a few minutes until warm and slightly crispy.
• Freezing: Freeze cooked and cooled fry bread between layers of wax paper in a freezer bag. Reheat from frozen in a 350°F oven until warm.
• Customization: Feel free to customize the toppings based on your preferences. Vegetarian options or different meats can be used to suit various dietary needs.

FAQs about Navajo Tacos recipe

• Can I make the dough with whole wheat flour? Yes, but expect a denser texture. You may want to use a blend of whole wheat and all-purpose flour for best results.
• Is there a dairy-free alternative to milk in the dough? Absolutely. You can use any plant-based milk, such as almond or soy milk, as a substitute.
• Can I bake the fry bread instead of frying? Baking will not give you the same texture or taste as frying, but it’s a healthier alternative. Bake at 400°F until golden brown.
• How can I make my Navajo Tacos gluten-free? Use a gluten-free all-purpose flour blend designed for baking. Keep in mind that textures and flavors might slightly differ.
• What other fillings can I use? The possibilities are endless. Consider using shredded chicken, fish, or a variety of beans and vegetables for different flavors and textures.

For those who love baking as much as cooking, exploring different recipes can be a delightful adventure. If you’re a fan of banana bread, don’t miss out on trying Banana Bread by Ina Garten, a recipe that promises to add a touch of gourmet to your baking repertoire.

Conclusion

Navajo Tacos offer a delightful twist on traditional tacos, combining the crispy, fluffy texture of Indian Fry Bread with the rich flavors of your favorite taco fillings. This dish not only brings a piece of Native American cuisine to your table but also invites creativity and customization in the kitchen. Whether you’re serving them for a casual dinner or a special occasion, Navajo Tacos are sure to impress. Remember to enjoy the process of making them, from preparing the dough to assembling the final taco, and don’t forget to share this culinary delight with friends and family.

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