Navajo Tacos (Indian Fry Bread)
Crispy Navajo Tacos with Homemade Indian Fry Bread
Ingredients:
For the Indian Fry Bread:
3 cups all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons softened butter or ghee
1 ¼ cups whole milk
3 cups vegetable oil for frying
Taco Toppings:
1 lb ground beef (80/20 mix)
2 tbsp steak fajita seasoning or homemade taco seasoning
15 oz black beans, drained
2 cups iceberg lettuce, shredded
3 plum tomatoes, diced
Sour cream
Queso sauce or shredded cheese of choice
Directions:
Make the Dough: In a large bowl, mix flour, baking powder, salt, and butter until crumbly. Make a well in the center and pour in the milk. Knead until smooth, cover, and let rest for 15 minutes.
Form and Fry Bread: Divide dough into 12 equal pieces. Roll each into a 6-inch circle and prick several times with a fork. Heat oil to 350°F in a deep skillet. Fry each circle until golden, folding into a taco shell shape using tongs. Drain on paper towels.
Prepare Toppings: While dough rests, brown the ground beef with seasoning, adding a half cup of water to mix through. Prepare other toppings.
Assemble Tacos: Fill each fry bread shell with beef, black beans, lettuce, tomatoes, and top with sour cream and cheese.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 227 kcal per serving (fry bread only) | Servings: 12 tacos