Navajo tacos are a beloved Southwestern classic: a pillowy, golden-fried disc of Navajo fry bread piled high with seasoned ground beef, beans, and all your favorite taco toppings. This recipe recreates the magic of a roadside taco truck in your own kitchen, with a light and airy fry bread that crisps up beautifully and a hearty, flavorful meat mixture that comes together in minutes. It’s a fun, hands-on meal that’s perfect for feeding a crowd or treating your family to something special.
Ingredients
- For the fry bread:
- 4 cups (500 g) all-purpose flour, plus more for kneading
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (6 g) fine salt
- 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
- 2 tablespoons (30 ml) vegetable oil, plus more for frying (about 2 cups / 475 ml)
- For the taco meat:
- 1 lb (450 g) ground beef (80% lean)
- 1 small yellow onion, finely diced (about ¾ cup / 120 g)
- 2 cloves garlic, minced
- 1 tablespoon (8 g) chili powder
- 1 teaspoon (2 g) ground cumin
- ½ teaspoon (1 g) smoked paprika
- ½ teaspoon (1 g) dried oregano
- ½ teaspoon (2 g) salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- 1 (8 oz / 227 g) can tomato sauce
- ½ cup (120 ml) water
- For serving:
- 1 (15 oz / 425 g) can pinto beans, drained and rinsed
- 2 cups (200 g) shredded lettuce
- 1 cup (240 ml) salsa or pico de gallo
- 1 cup (240 ml) sour cream or crema
- 1 cup (120 g) shredded cheddar or Mexican blend cheese
- 1 large avocado, sliced or diced
- Fresh cilantro, chopped (optional)
- Lime wedges (optional)
Instructions
- Make the fry bread dough: In a large bowl, whisk together the flour, baking powder, and salt. Add the warm water and 2 tablespoons of oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5–7 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, add a splash of water. Shape into a ball, cover with a clean kitchen towel, and let rest for 15 minutes.
- Cook the taco meat: While the dough rests, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5–7 minutes. Drain off excess fat if desired. Add the onion and garlic; cook until softened, about 3 minutes. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- Simmer the sauce: Pour in the tomato sauce and water. Bring to a simmer, then reduce heat to low. Let it bubble gently for 10–15 minutes, until thickened. Taste and adjust salt. Keep warm while you fry the bread.
- Shape the fry bread: On a floured surface, divide the dough into 6 equal pieces. Roll each into a ball, then flatten into a disc about ¼-inch (6 mm) thick. Use your fingers to gently stretch and poke a small hole in the center (this helps it cook evenly).
- Heat the oil: In a deep, heavy-bottomed pot or Dutch oven, pour in about 2 inches (5 cm) of vegetable oil. Heat over medium-high until a small piece of dough sizzles immediately when dropped in (about 350°F / 175°C).
- Fry the bread: Carefully slide one dough disc into the hot oil. Fry for 1–2 minutes per side, until golden brown and puffed. Use tongs to flip. Remove to a paper-towel-lined plate. Repeat with the remaining dough, keeping the oil temperature steady.
- Assemble the Navajo tacos: Place a piece of fry bread on each plate. Top with a generous spoonful of taco meat, then add pinto beans, lettuce, salsa, sour cream, cheese, avocado, and cilantro if using. Serve immediately with lime wedges on the side.
Tips
- Oil temperature matters: If the oil is too hot, the bread will brown too fast and stay doughy inside; if too cool, it will absorb oil and become greasy. Use a deep-fry thermometer if you have one, or test with a small piece of dough.
- Don’t overwork the dough: Kneading too much can make the fry bread tough. Stop as soon as it feels smooth and springs back when poked.
- Make it ahead: The taco meat can be made up to 2 days in advance and reheated. The fry bread is best fresh, but you can freeze the dough (before frying) for up to 3 months—thaw overnight in the fridge and proceed.
- Substitute the protein: Ground turkey or shredded chicken work well; just adjust cooking time and ensure poultry reaches a safe minimum internal temperature of 165°F (74°C) as measured by a food thermometer.
Serving Suggestions
Serve Navajo tacos as a fun weeknight dinner or a casual party spread. Set up a toppings bar so everyone can customize their own. They pair wonderfully with a crisp side salad, elote (Mexican street corn), or a simple fruit salad. For drinks, try a cold horchata or a citrusy agua fresca.
Variations
- Vegetarian: Swap the ground beef for a plant-based crumble or extra beans (black or pinto). Sauté with the same spices and tomato sauce.
- Spicy: Add a minced jalapeño to the meat, or top with pickled jalapeños and a drizzle of hot sauce.
- Breakfast style: Top fry bread with scrambled eggs, chorizo, and cheese for a hearty morning version.
- Dessert: Sprinkle fried bread with cinnamon sugar and drizzle with honey for a sweet treat.
Storage and Reheating
Leftover fry bread can be stored in an airtight container at room temperature for up to 2 days, but it will lose its crispness. To reheat, place in a 350°F (175°C) oven for 5–7 minutes until warm and crisp. The taco meat keeps in the refrigerator for 3–4 days; reheat in a skillet over medium heat, adding a splash of water if needed. Assembled tacos are best eaten immediately—store components separately.
Frequently Asked Questions
Can I use self-rising flour? Yes, you can substitute self-rising flour for the all-purpose flour and baking powder. Omit the baking powder and salt in the recipe, as self-rising flour already contains them.
Why did my fry bread come out dense? Dense fry bread usually means the dough was overworked, the oil wasn’t hot enough, or the dough wasn’t rested. Make sure to knead gently and let the dough rest for the full 15 minutes.
Can I bake the fry bread instead of frying? Baking won’t give the same puffy, golden result, but you can bake at 425°F (220°C) on a greased baking sheet for 10–12 minutes, flipping once. It will be more like a flatbread.
Is Navajo fry bread traditional? Yes, fry bread has deep roots in Navajo (Diné) culture, though its history is complex and tied to displacement. This recipe is a home-style version, not a claim of authenticity.
Can I make the dough ahead of time? Yes, you can refrigerate the dough for up to 24 hours before frying. Let it come to room temperature for 30 minutes before shaping and frying.
What’s the best oil for frying? Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. Avoid olive oil, as it burns at lower temperatures.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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