Indian Fry Bread: The Ultimate Navajo Tacos Recipe
Introduction to Indian Fry Bread
Indian Fry Bread and Navajo Tacos are more than just a meal; they are a celebration of culture and community. This recipe brings together the crispy, fluffy fry bread with a robust taco filling to create a dish that is both comforting and satisfying. Whether you’re serving it at a gathering or enjoying it on a quiet evening at home, this dish is sure to impress.
A Personal Story Behind My Indian Fry Bread Journey
Growing up, my family often attended local gatherings where Indian Fry Bread was served. The aroma of sizzling dough and the vibrant colors of fresh toppings always drew me in. I remember learning this recipe from my grandmother, who would share stories of her youth while we prepared the dough together. Each bite of the fry bread takes me back to those cherished moments, and I hope this recipe brings you the same joy.
What Makes This Indian Fry Bread Recipe Special?
This Navajo Tacos recipe stands out because of its versatility and the delightful contrast of textures. The fry bread is crispy on the outside, soft on the inside, and serves as the perfect canvas for a hearty taco filling. Additionally, you can customize your toppings to suit your taste, making each serving unique. Moreover, using high-quality ingredients like Bluebird flour enhances the authenticity of the dish.
The Full Indian Fry Bread Recipe
Ingredients
- 2 cups all-purpose flour (Bluebird flour for authenticity)
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup warm water
- 3 cups oil for frying
- 1 tablespoon oil
- 1/2 yellow onion, diced
- 1 lb. ground beef
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper
- 1/8 teaspoon chipotle chili powder
- 1 (15-ounce) can dark red kidney beans, rinsed and drained
- 1 (14.5-ounce) can petite diced tomatoes, drained
- 1 (4-ounce) can mild diced green chilies
- Sour cream
- Shredded cheese
- Diced tomatoes
- Shredded lettuce
- Sliced black olives
- Sliced avocado
- Pico de gallo
- Cilantro
Instructions
- In a large bowl, mix the flour, baking powder, and salt. Add warm water and stir with a fork until a dough forms. Knead the dough for 5 minutes, then cover it with plastic wrap and let it rest for 10 minutes. Tip: Ensure your water is warm, not hot, to avoid cooking the dough.
- Divide the dough into 8 equal parts, shape them into discs, and roll them out to about 6 inches in diameter on a floured surface. Keep them covered while preparing to fry.
- Heat 3 cups of oil in a skillet over medium heat until it reaches 350-360°F. Fry each dough disc until golden brown on both sides. Drain on paper towels and keep warm in the oven. Tip: Test the oil temperature by dropping a small piece of dough; it should sizzle upon contact.
- In a skillet, heat 1 tablespoon of oil and cook the onions until soft. Add ground beef and cook until browned.
- Add chili powder, cumin, salt, black pepper, paprika, garlic powder, crushed red pepper, and chipotle chili powder to the meat. Mix in kidney beans, tomatoes, and green chilies. Simmer for 10 minutes. Tip: Adjust the spices according to your heat preference.
- Top the fry bread with the taco mixture and add desired toppings like sour cream, cheese, tomatoes, lettuce, olives, avocado, pico de gallo, and cilantro.
Serving Suggestions and Variations for Indian Fry Bread
Navajo Tacos are incredibly versatile. You can customize them with your favorite toppings, such as jalapeños for heat or corn for sweetness. Serve alongside a fresh salad or a side of guacamole for a complete meal. Consider making a vegetarian version by replacing the ground beef with sautéed vegetables or beans. The options are endless!
Frequently Asked Questions About Indian Fry Bread
Can I make the dough ahead of time? Yes, you can prepare the dough in advance and refrigerate it. Just allow it to come to room temperature before rolling it out.
What oil is best for frying? Use oils with high smoke points, like vegetable or canola oil, for frying to achieve the best results.
How do I store leftovers? Store any leftover fry bread in an airtight container for up to 2 days. Reheat in the oven for best texture.
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Calories per Serving: 450
Servings: 8 tacos
Indian Fry Bread and Navajo Tacos
Equipment
- Skillet For frying the bread and cooking the meat.
- Mixing bowl For preparing the dough.
Ingredients
Main Ingredients
- 2 cups all-purpose flour Bluebird flour for authenticity
- 2.5 teaspoons baking powder
- 1 teaspoon salt
- 1 cup warm water
- 3 cups oil for frying
- 1 tablespoon oil
- 0.5 yellow onion diced
- 1 lb ground beef
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon garlic powder
- 0.125 teaspoon crushed red pepper
- 0.125 teaspoon chipotle chili powder
- 1 15-ounce can dark red kidney beans rinsed and drained
- 1 14.5-ounce can petite diced tomatoes drained
- 1 4-ounce can mild diced green chilies
- 1 cup sour cream
- 1 cup shredded cheese
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1 cup sliced black olives
- 1 cup sliced avocado
- 1 cup pico de gallo
- 1 cup cilantro
Instructions
- In a large bowl, mix the flour, baking powder, and salt. Add warm water and stir with a fork until a dough forms. Knead the dough for 5 minutes, then cover it with plastic wrap and let it rest for 10 minutes. Tip: Ensure your water is warm, not hot, to avoid cooking the dough.
- Divide the dough into 8 equal parts, shape them into discs, and roll them out to about 6 inches in diameter on a floured surface. Keep them covered while preparing to fry.
- Heat 3 cups of oil in a skillet over medium heat until it reaches 350-360°F. Fry each dough disc until golden brown on both sides. Drain on paper towels and keep warm in the oven. Tip: Test the oil temperature by dropping a small piece of dough; it should sizzle upon contact.
- In a skillet, heat 1 tablespoon of oil and cook the onions until soft. Add ground beef and cook until browned.
- Add chili powder, cumin, salt, black pepper, paprika, garlic powder, crushed red pepper, and chipotle chili powder to the meat. Mix in kidney beans, tomatoes, and green chilies. Simmer for 10 minutes. Tip: Adjust the spices according to your heat preference.
- Top the fry bread with the taco mixture and add desired toppings like sour cream, cheese, tomatoes, lettuce, olives, avocado, pico de gallo, and cilantro.