Navajo tacos are a beloved Southwestern dish featuring a base of golden, pillowy frybread topped with seasoned ground beef, beans, and all your favorite taco fixings. This recipe focuses on the essential ingredients and techniques to make both the frybread and the toppings from scratch, delivering a crispy-yet-soft base that holds up to hearty toppings. It’s a fun, hands-on meal that’s perfect for casual dinners or gatherings.
Ingredients
- For the frybread:
2 cups (250 g) all-purpose flour, plus more for dusting
1 tbsp (12 g) baking powder
1/2 tsp (3 g) salt
1 cup (240 ml) warm water (about 110°F/43°C)
2 cups (480 ml) vegetable oil, for frying - For the taco meat:
1 lb (450 g) ground beef (80/20)
1/2 cup (80 g) diced onion
1 clove garlic, minced
1 tbsp (8 g) chili powder
1 tsp (2 g) ground cumin
1/2 tsp (1 g) paprika
1/2 tsp (1 g) salt
1/4 tsp (0.5 g) black pepper
1/2 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 g) diced tomatoes
1 cup (120 g) shredded cheddar cheese
1/2 cup (120 g) sour cream
1/2 cup (120 g) salsa or pico de gallo
Optional: sliced jalapeños, diced avocado, hot sauce
Instructions
- Make the frybread dough: In a large bowl, whisk together the flour, baking powder, and salt. Gradually add the warm water, stirring with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 2–3 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes.
- Heat the oil: While the dough rests, pour the vegetable oil into a deep, heavy skillet (cast iron works great) to a depth of about 1 inch (2.5 cm). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of dough into the oil – it should sizzle and bubble immediately.
- Shape the frybread: Divide the dough into 4 equal portions. On a lightly floured surface, pat or roll each portion into a rough circle about 6–7 inches (15–18 cm) in diameter and 1/4 inch (6 mm) thick. Use your fingers to make a small hole in the center of each circle – this helps it cook evenly and prevents puffing.
- Fry the bread: Carefully place one dough circle into the hot oil. Fry for 1–2 minutes per side, until golden brown and puffed. Use tongs to flip. Transfer to a paper-towel-lined plate and repeat with the remaining dough. Keep the cooked frybread warm in a 200°F (95°C) oven while you prepare the toppings.
- Cook the taco meat: In a separate skillet over medium-high heat, cook the ground beef with the onion and garlic, breaking it up with a spoon, until the beef is browned and cooked through to a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS). Drain off any excess fat.
- Season the meat: Stir in the chili powder, cumin, paprika, salt, and black pepper. Pour in the water and let it simmer for 5–7 minutes, until most of the liquid has reduced and the meat is nicely coated. Keep warm.
- Warm the beans: In a small saucepan, heat the pinto beans over medium heat until warmed through, about 5 minutes. You can also microwave them in a bowl for 2 minutes.
- Assemble the tacos: Place one frybread on each plate. Top with a scoop of pinto beans, then a generous portion of taco meat. Add lettuce, tomatoes, cheese, sour cream, salsa, and any other desired toppings. Serve immediately while the frybread is still warm and crisp.
Tips
- Oil temperature is key: If the oil is too cool, the frybread will absorb oil and become greasy. If it’s too hot, it will brown too quickly and remain doughy inside. Keep it around 350°F (175°C) and adjust the heat between batches.
- Don’t overwork the dough: Over-kneading develops gluten and makes the frybread tough. Knead just until smooth, and let the dough rest so it becomes more pliable.
- Substitutions: For a gluten-free version, use a 1:1 gluten-free flour blend, but note that the texture will be slightly more crumbly. You can also swap the ground beef for ground turkey or a plant-based crumble – cook to the same safe internal temperature (160°F/71°C for turkey, follow package for plant-based).
- Make ahead: The frybread dough can be made up to 1 day ahead, wrapped in plastic, and refrigerated. Let it come to room temperature before shaping and frying.
Serving Suggestions
Serve Navajo tacos as a fun weeknight dinner or at a casual party. Pair them with a simple side of Mexican rice or a crisp green salad. For drinks, iced tea, lemonade, or a cold beer (for adults) complement the spicy, savory flavors well.
Variations
- Vegetarian: Omit the meat and double the beans, or add sautéed bell peppers and zucchini for extra veggies.
- Spicy: Add 1–2 finely chopped chipotle peppers in adobo sauce to the meat, or top with fresh jalapeños and a drizzle of hot sauce.
- Breakfast: Top frybread with scrambled eggs, breakfast sausage, and cheese for a hearty morning version.
- Sweet: Skip the savory toppings and dust warm frybread with powdered sugar and cinnamon, or drizzle with honey.
Storage and Reheating
Store leftover frybread and toppings separately in airtight containers in the refrigerator. The frybread will keep for up to 2 days, and the meat and beans for up to 3–4 days. To reheat, place frybread on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until crisp. Reheat the meat and beans in a skillet or microwave until piping hot (165°F/74°C for leftovers). Avoid microwaving the frybread, as it will become soggy.
Frequently Asked Questions
Can I use self-rising flour instead of all-purpose flour and baking powder?
Yes, you can substitute 2 cups of self-rising flour for the all-purpose flour and baking powder. Omit the additional baking powder and salt, as self-rising flour already contains both.
Why is my frybread hard or dense?
This usually happens if the dough is over-kneaded, the oil is not hot enough, or the dough was rolled too thick. Make sure to knead gently, keep the oil at 350°F (175°C), and roll the dough to about 1/4 inch (6 mm) thickness.
Can I bake the frybread instead of frying?
Baking will not produce the same crispy, puffy texture. If you want a lighter option, you can bake at 425°F (220°C) for 12–15 minutes, but the result will be more like a flatbread than traditional frybread.
What is the best oil for frying?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil has a lower smoke point and will burn.
Can I make the frybread dough in advance?
Yes, you can prepare the dough up to 24 hours ahead and keep it refrigerated. Allow it to come to room temperature before shaping and frying.
Is Navajo frybread the same as sopapillas?
They are similar, but sopapillas are typically smaller and served as a dessert with honey, while Navajo frybread is larger and used as a base for savory toppings. The dough is essentially the same.
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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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