Best Navajo Tacos Recipes

INDIAN FRY BREAD (NAVAJO TACOS)

Steps:

• Combine flour, baking powder, and salt in a large bowl. Pour in milk; mix thoroughly. Pour in warm water gradually, kneading dough until soft but not sticky. Cover with plastic wrap and let dough rest, about 15 minutes.
• Pinch off egg-shaped balls of dough and place on a flat work surface. Roll out into 1/4-inch thick rounds. Make a small hole in the center of each round.
• Melt shortening in a deep fryer or large saucepan. Working in batches, fry dough rounds in hot shortening until bubbly and golden, 1 to 2 minutes per side. Drain on paper towels.

NAVAJO TACOS

Steps:

• Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.
• Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.
• Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.
• Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.
• Divide fry bread among serving plates while still hot. Spoon chili mixture on top.

NAVAJO TACOS

Steps:

• To make fry bread: Mix dry ingredients.
• Stir in water.
• Knead dough lightly; cover and let rest 15 minutes.
• Heat 1" vegetable oil in a 10" skillet.
• Pinch off dough in small amounts and pat dough into thin 8" circles.
• In the hot oil, quickly brown on both sides.
• Drain on paper towels.
• To make filling: Brown ground beef and onion, drain.
• Add beans and garlic salt.
• Simmer 10- 15 minutes.
• To Serve: Spoon filling onto frybread.
• Top with grated cheeses, salsa, lettuce, onion, or whatever sounds good.

NAVAJO TACOS ON FRY BREAD

Steps:

• CHILI: Sort and discard debris from beans and rinse well.
• Place beans in 3-4 quart pot with water; bring to a boil on high heat. Cook uncovered for 10 minutes.
• Remove from heat; cover and let stand for 1 hour. Drain beans and set aside.
• Rinse pot and return to medium-high heat. Add the chopped onion and ground beef and cook till meat is browned.
• Drain the grease and add all remaining ingredients. Bring to a boil on high heat; reduce heat and simmer for 1 1/2 to 2 hours, until beans are tender.
• FRY BREAD: Mix together flour, dry milk, baking powder, and salt. Add shortening and rub mixture with fingers till coarse crumbs form.
• Add water and stir with a fork till dough clings together.
• Knead on a lightly floured surface till smooth (2-3 minutes).
• Divide into 6 portions and keep covered with plastic wrap.
• Shape each into a 6-7 inch circle.
• In a 9x2 inch pan or electric skillet, heat 3/4 inch canola oil to 375 degrees. Fry each piece of dough till it is puffy and golden brown, turning once with tongs.
• Keep warm in 200 degree oven on baking sheets lined with paper towels till ready to serve.
• TO SERVE: Top each piece of fry bread with chili, and as many toppings as you like.

MOM'S NAVAJO TACOS

Steps:

• Place pinto beans in a bowl and cover with room-temperature water. Let soak, about 8 hours. Drain.
• Transfer drained beans to a large pot; pour in 6 cups water. Cook over medium-high heat, stirring occasionally and adding water if the level gets below 1 inch, until beans are tender, about 1 hour.
• Stir thawed chili, cumin, oregano, garlic powder, onion powder, salt, and black pepper into the pot. Continue cooking over medium heat, stirring occasionally, until beans are soft, about 1 hour more.
• Combine flour, baking powder, and salt in a large bowl. Pour in hot water gradually, 1/2 cup at a time, and knead until dough is soft but not sticky. Let dough rest, covered, about 30 minutes.
• Pinch off a piece of dough the size of a tennis ball; flatten out into a round on a floured surface. Repeat with remaining dough.
• Melt lard in a large saucepan or deep-fryer over high heat. Gently lower dough into hot lard and fry, rotating with a fork, until evenly browned, 15 to 20 seconds. Flip dough and fry until second side is golden brown, 15 to 20 seconds more. Drain fry bread on paper towels. Repeat with remaining dough.
• Place 1 fry bread on a plate. Cover with chili beans and top with Cheddar cheese, tomatoes, onions, and lettuce.

MOM'S NAVAJO TACOS AND INDIAN FRY BREAD

Steps:

• Heat olive oil in a large non-stick skillet over medium high heat. Once oil is hot, crumble beef into oil, add onions and cook, stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet (my mom doesn't drain the fat, she says it gives it more flavor so you can leave it if you'd like). Stir in garlic, chili powder, paprika, cumin, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste. Simmer, uncovered for 10-15 minutes. Using a slotted spoon, spoon mixture over Navajo Fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.
• In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients. Stir until mixture comes together and forms a ball, dough should be slightly sticky and elastic so add an up to an additional 1/4 cup milk as needed. Cover dough with plastic wrap and allow to rest 10 minutes. Heat 1 inch of oil in a large cast iron skillet to 350 - 360 degrees over stove top. Divide rested dough into 12 equal pieces. Working with floured hands and one piece of dough at a time, roll dough out on a lightly floured surface into a 6 inch circle and gently drop into hot oil, and cook until golden brown 1-2 minutes per side (second side will cook faster). Remove from oil and drain onto a plate or baking sheet lined with paper towels. Serve warm with Navajo Taco topping or for dessert, spread with honey butter.
• Recipe Source: Cooking Classy

NAVAJO TACOS

Steps:

• Prepare scone dough (I use the above mentioned recipe) Spread out scones a little thinner than normal (refer to recipe directions for scones) Fry in 350 oil till golden on both sides.
• Drain and cool just a little.
• Place approx 1/3-1/2 c chili per scone directly on top.
• Place desired amounts of toppings beginning with the cheese and ending with sour cream. Serve with a fork and enjoy!
• Left over scone dough makes a great dessert with honey butter or maple frosting.
• Prep time does not include scone making or chili making time.

NAVAJO TACOS

Steps:

• mix dry ingredients together in large bowl, add 1 1/2 cups hot water, mix well(i use my hands) dough should be soft and pliable, cover with plastic wrap and let sit for at least an hour.
• form dough into small balls and pat out on floured surface.
• in hot oil fry bread on both sides til nice and golden brown.
• ( a cast iron skillet is best for the frying, but any heavy duty skillet will work).
• top fry bread with chili, cheese, lettuce, tomatoes, onions, and any other taco ingredient that you like.
• Enjoy!
• the fry bread also makes awesome sandwiches!

NAVAJO TACOS

Steps:

• Brown meat, onions, garlic, and peppers in skillet. Drain and rinse. Put back in skillet. Add tomato sauce and chili mix and simmer. After about 5 minutes, taste and add salt, pepper, garlic powder and any other ingredient for desired flavor and hotness. Continue on low simmer for at least ten more minutes. Fry bread 1 5-pound package of self-rising flour 12 oz bottle of vegetable oil Pour about 2 cups of flour into a large bowl and slowly add cold water until you have a smooth thick paste. Add extra flour to top and sides and begin folding flour into paste until you obtain a bread dogh that is of a good consistency(that means that you may have to experiment a little to get the right texture). Cover with a thin layer of flour and let set for a couple of minutes. Flour hands and pinch off a piece of dough, flatten between hands, and drop into hot vegetable oil. Be sure to keep hands floured because the dough will be very sticky. Repeat process, making fry bread desired size.