Navajo tacos, also known as Indian tacos, are a beloved dish with roots in Navajo cuisine, featuring a crispy, fried bread base (often called frybread) topped with seasoned ground beef, beans, cheese, lettuce, and tomatoes. This recipe article offers a classic version plus five easy variations—from a vegetarian black bean and corn version to a spicy chicken tinga—so you can enjoy this hearty, customizable meal any night of the week. The frybread is surprisingly simple to make at home, and the toppings are endlessly adaptable.
Ingredients
- For the Frybread:
- 2 cups (250 g) all-purpose flour, plus more for rolling
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (240 ml) warm water (about 110°F/43°C)
- 2 cups (480 ml) vegetable oil, for frying
- For the Classic Meat Topping:
- 1 lb (450 g) ground beef (80% lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) water
- For Toppings:
- 1 (15 oz / 425 g) can pinto beans, drained and rinsed
- 1 cup (120 g) shredded cheddar cheese
- 2 cups (80 g) shredded lettuce
- 1 large tomato, diced
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 g) salsa
- 1/4 cup (15 g) chopped fresh cilantro (optional)
Instructions
- Make the frybread dough: In a large bowl, whisk together the flour, baking powder, and salt. Add the warm water and stir 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. Cover with a clean kitchen towel and let rest for 15 minutes.
- Cook the meat: While the dough rests, heat a large skillet over medium-high heat. Add the ground beef and onion, breaking up the meat with a spoon. Cook until the beef is browned and the onion is soft, about 6–8 minutes. Add the garlic, chili powder, cumin, salt, and pepper; cook for 1 minute more. Stir in the water and simmer until most of the liquid has evaporated, about 3 minutes. Keep warm.
- Heat the oil: In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, test by dropping a small piece of dough into the oil; it should sizzle and float to the surface.
- Shape the frybread: Divide the rested dough into 4 equal pieces. On a lightly floured surface, roll or pat each piece into an 8-inch (20 cm) round, about 1/4 inch (6 mm) thick. Poke a small hole in the center of each round to prevent puffing.
- Fry the bread: Carefully place one dough round into the hot oil. Fry for 1–2 minutes per side, until golden brown and puffed. Using tongs, transfer to a paper towel-lined plate. Repeat with the remaining dough, keeping the fried breads warm in a 200°F (95°C) oven while you fry the rest.
- Assemble the tacos: Place one frybread on each plate. Top with a generous spoonful of the seasoned beef, a handful of pinto beans, a sprinkle of cheese, lettuce, tomato, a dollop of sour cream, and a spoonful of salsa. Garnish with cilantro if desired. Serve immediately.
Tips
- Dough consistency: If the dough is too sticky, add a little more flour; if too dry, add a splash of warm water. The dough should be soft but not sticky.
- Oil temperature: Maintain the oil at 350°F (175°C) between batches. If the oil is too hot, the frybread will brown too quickly and remain doughy inside; if too cool, it will absorb oil and become greasy.
- Make ahead: The frybread dough can be made up to 2 hours ahead and kept covered in the refrigerator. Let it come to room temperature before rolling and frying.
- Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend, but note that the texture will be slightly denser. For a lower-fat option, you can bake the bread at 400°F (200°C) for 10–12 minutes, but it won’t be as crispy.
Serving Suggestions
Serve Navajo tacos hot, with extra salsa, hot sauce, or sliced jalapeños on the side. They pair well with a simple side of Mexican rice or a fresh corn salad. For a complete meal, add a side of refried beans or a light green salad.
Variations
- Vegetarian Black Bean & Corn: Omit the ground beef. Sauté 1 cup of corn kernels with 1 diced bell pepper and 1 teaspoon of cumin. Mix with 1 can of black beans (drained) and 1/2 cup of salsa. Use this mixture as the topping.
- Chicken Tinga: Shred 2 cups of cooked chicken and simmer in 1 cup of chipotle tomato sauce (or a can of chipotle peppers in adobo blended with tomato sauce) for 10 minutes. Top with queso fresco and avocado.
- Breakfast Navajo Taco: Top the frybread with scrambled eggs, crispy bacon or sausage, and shredded cheese. Drizzle with hot sauce or salsa.
- BBQ Pulled Pork: Use 2 cups of pulled pork tossed with 1/2 cup of barbecue sauce. Top with coleslaw and pickled red onions.
- Southwest Chicken: Dice 2 chicken breasts, season with taco seasoning, and cook until the chicken reaches 165°F (74°C) as measured with a food thermometer. Top with corn salsa and a lime crema (mix 1/2 cup sour cream with 1 tablespoon lime juice).
Storage and Reheating
Store leftover frybread in an airtight container at room temperature for up to 2 days. Refrigerate any cooked meat and toppings separately for up to 3 days. To reheat, place the frybread on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes until crisp. Reheat the meat in a skillet over medium heat until steaming (165°F/74°C). Assemble fresh toppings before serving.
Frequently Asked Questions
Can I use whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. The frybread will be denser and nuttier in flavor.
Why is my frybread doughy in the middle? This usually happens if the oil is not hot enough. Make sure the oil reaches 350°F (175°C) before adding the dough, and fry in small batches to avoid lowering the oil temperature.
Can I make frybread without a deep-fry thermometer? Yes, you can test the oil by dropping a small piece of dough into it. If it sizzles and floats to the surface within a few seconds, the oil is ready. Alternatively, a wooden spoon handle inserted into the oil will bubble around it when the oil is hot enough.
What is the difference between Navajo tacos and regular tacos? Navajo tacos are built on a base of fried bread instead of a corn or flour tortilla. The frybread is soft and chewy with crispy edges, providing a hearty base for the toppings.
Can I freeze the frybread? Yes, you can freeze cooked frybread for up to 3 months. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. Reheat in a toaster or oven at 350°F (175°C) for 5 minutes.
Is frybread the same as sopapillas? Frybread is a flat, round bread, while sopapillas are typically smaller, puffy pillows that are often served with honey. Both are made from a similar dough and fried, but the shaping and serving differ.
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