Total Time: 2 hours (including dough rising)
Active Time: 45 minutes
Difficulty: Intermediate
Yield: 8 substantial tacos
Cuisine: Native American/Southwestern
Introduction
Navajo Tacos—known as fry bread tacos in many communities—represent a beautiful fusion of Indigenous tradition and practical ingenuity. Built upon golden, pillowy fry bread that’s fried to perfection, these open-faced tacos are then loaded with savory, spiced ground beef, crisp fresh vegetables, and vibrant toppings. This recipe honors the dish’s roots while providing clear, step-by-step instructions for creating a memorable meal that’s both communal and deeply satisfying. Perfect for family dinners, gatherings, or a special weekend project, these tacos are a celebration of texture and flavor.
Ingredients
For the Fry Bread:
3 cups all-purpose flour, plus extra for dusting
1 tablespoon baking powder
1 teaspoon salt
1 ¼ cups warm whole milk (about 110°F)
2 tablespoons vegetable oil or melted lard (traditional)
Neutral oil for frying (like canola or vegetable), about 2-3 cups
For the Taco Topping:
1 ½ lbs lean ground beef (or ground bison/turkey for variation)
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 packet (or 2 tbsp) taco seasoning
¾ cup water
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, drained (or 1 cup fresh diced tomato)
Salt and black pepper to taste
For Assembly & Garnish:
2 cups shredded crisp lettuce (Iceberg or Romaine)
1 ½ cups grated cheddar or Monterey Jack cheese
2 medium tomatoes, diced
½ red onion, finely diced
1 cup sour cream or crema
1 jalapeño, sliced (optional)
Fresh cilantro, chopped
Salsa or hot sauce of choice
Equipment Needed
Large mixing bowl
Rolling pin
Large, heavy-bottomed pot or Dutch oven (for frying)
Deep-fry thermometer (ideal) or wooden spoon for testing oil
Large skillet
Paper towel-lined plate or baking sheet
Slotted spoon or spider strainer
Step-by-Step Instructions
Part 1: Making the Fry Bread (Time: 1 hour 30 minutes, mostly inactive)
1. Mix the Dough (10 minutes):
In a large bowl, whisk together the flour, baking powder, and salt. Create a well in the center. Pour in the warm milk and 2 tablespoons of oil. Using a fork or your hands, mix until a shaggy dough forms.
2. Knead & Rest (1 hour 20 minutes):
Turn the dough onto a lightly floured surface. Knead gently for about 3-4 minutes until it becomes smooth and elastic—avoid over-kneading. Place the dough back in the bowl, cover with a damp kitchen towel or plastic wrap, and let it rest at room temperature for at least 1 hour. This rest is crucial for tender bread.
3. Shape the Dough (10 minutes):
After resting, divide the dough into 8 equal-sized balls. On a floured surface, use a rolling pin to flatten each ball into a round disc, about ¼-inch thick and 6-7 inches in diameter. Use your fingers to press and stretch it gently. Make a small ½-inch indent in the center of each disc with your thumb—this helps prevent puffing up too much during frying.
Part 2: Frying the Bread (Time: 20 minutes | Intensity: High – careful with hot oil)
4. Heat the Oil:
In your heavy-bottomed pot, heat 2 inches of neutral oil over medium heat until it reaches 350°F-365°F. Use a thermometer for accuracy. If you don’t have one, test by dropping a small piece of dough in; it should sizzle vigorously and rise to the surface within a few seconds.
5. Fry to Perfection:
Carefully slide one dough round into the hot oil. Fry for about 1-2 minutes per side, using your slotted spoon to gently press it down and flip it when the bottom is deep golden brown. The bread should be puffy, cooked through, and beautifully golden. Transfer to the paper towel-lined plate to drain. Repeat with the remaining dough, adjusting heat as needed to maintain oil temperature.
Part 3: Preparing the Topping (Time: 20 minutes | Intensity: Medium)
6. Cook the Meat Mixture:
While the dough rests or fries, cook the topping. In a large skillet over medium-high heat, cook the ground beef and diced onion, breaking up the meat with a spoon, until the beef is browned and the onion is soft (about 7-8 minutes). Drain excess fat if necessary.
7. Simmer:
Add the minced garlic and taco seasoning, cooking for 1 minute until fragrant. Stir in the water, pinto beans, and diced tomatoes. Bring to a simmer, then reduce heat to low. Let it simmer for 10-15 minutes until slightly thickened. Season with salt and pepper. Keep warm.
Part 4: Assembly & Serving (Time: 5 minutes)
8. Build Your Navajo Taco:
Place one warm, puffy fry bread on a plate. Spoon a generous helping of the hot meat and bean mixture onto the center. Top with shredded lettuce, diced tomato, red onion, and a hearty handful of cheese. Finish with a dollop of sour cream, jalapeño slices, a sprinkle of cilantro, and a dash of hot sauce if desired.
Serve immediately while the fry bread is still warm and crisp on the edges.
Chef’s Notes & Tips for Success
Fry Bread Consistency: The dough should be soft but not sticky. If it’s too wet, add a little more flour; if too dry, add a teaspoon more milk.
Oil Temperature is Key: Too hot, and the bread will burn outside while staying raw inside. Too cool, and it will absorb excess oil and become greasy.
Topping Variations: This is a canvas for your taste. Try seasoned shredded chicken, chili, or even a vegetarian lentil-walnut mix. Traditional Navajo tacos often feature simple, pantry-friendly toppings.
Make-Ahead: The meat topping can be made 1-2 days ahead and reheated. Fry bread is best served immediately but can be kept warm in a 200°F oven for up to 30 minutes.
Fry Bread Uses: Leftover fry bread (if you have any!) is incredible drizzled with honey or powdered sugar for a dessert.
Nutrition Information (Per Serving – 1 fully topped taco)
Calories: ~720 kcal
Total Fat: 38g
Saturated Fat: 14g
Cholesterol: 95mg
Sodium: 980mg
Total Carbohydrates: 62g
Dietary Fiber: 6g
Sugars: 8g
Protein: 35g