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Navajo Taco Fry Bread Recipe

Navajo Taco Fry Bread Recipe

Emily Carter
Are you looking for the ultimate Navajo Taco Fry Bread Recipe? This dish is a true crowd-pleaser for every family. I remember the first time I tasted warm, puffy fry bread at a local fair.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

For the Fry Bread:

  • 3 cups All-purpose flour
  • 1 tablespoon Baking powder
  • $1/2$ teaspoon Salt
  • 1 $1/2$ cups Warm water
  • Vegetable oil for frying about 2 inches deep

For the Taco Toppings:

  • 1 lb Ground beef
  • 1 packet Taco seasoning
  • 1 can 15 oz Pinto beans or kidney beans
  • 2 cups Shredded lettuce
  • 1 cup Diced tomatoes
  • 1 cup Shredded cheddar cheese
  • Sour cream and salsa for garnish

Instructions
 

Mix Dry Ingredients

  • Whisk the flour, baking powder, and salt in a large bowl. Make sure they are well combined. This ensures the bread rises evenly in the hot oil later.

Add Warm Water

  • Pour the warm water slowly into the flour mixture. Stir gently with a fork or your hands. Keep mixing until a soft, sticky dough starts to form together.

Knead the Dough

  • Turn the dough onto a floured surface. Knead it gently for about 2 to 3 minutes. Do not overwork it. The dough should stay soft and slightly tacky to the touch.

Let the Dough Rest

  • Place the dough back in the bowl. Cover it with a clean towel. Let it rest for 15 to 30 minutes. This helps the gluten relax for a softer bread.

Prepare the Taco Meat

  • Brown the ground beef in a skillet over medium heat. Drain the excess fat. Add the taco seasoning and beans. Simmer for 5 minutes until everything is hot.

Heat the Frying Oil

  • Pour oil into a deep skillet. Heat it to about 350 degrees Fahrenheit. The oil is ready when a small piece of dough sizzles and bubbles immediately.

Shape the Dough

  • Divide the dough into 6 equal balls. Flatten each ball with your hands or a rolling pin. Make them into circles about 6 to 8 inches wide.

Fry the Bread

  • Carefully slide one dough circle into the hot oil. Fry for about 1 to 2 minutes per side. It should be golden brown and look very puffy.

Drain the Bread

  • Use tongs to remove the fry bread from the oil. Place it on a plate lined with paper towels. This removes any extra oil and keeps it crispy.

Assemble the Tacos

  • Place a piece of warm fry bread on a plate. Spoon the meat and bean mixture over it. Top with lettuce, cheese, tomatoes, salsa, and sour cream.

Notes

  • Use warm water, not cold or hot. Warm water helps the baking powder react properly.
  • Do not over-knead the dough. If you knead too much, the bread will become tough and chewy.
  • Check your oil temperature often. If it is too cold, the bread will soak up too much oil.
  • Add a pinch of sugar to the dough for a slightly sweet version.
  • For a vegetarian option, use extra beans or soy crumbles instead of beef.
    Try blue cornmeal mixed with the flour for a different look and earthy flavor
Keyword Navajo Taco Fry Bread Recipe