Authentic Navajo Indian Fry Bread Taco Bread Recipes

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MOM'S NAVAJO TACOS AND INDIAN FRY BREAD



Mom's Navajo Tacos and Indian Fry Bread image

Homemade Fry Bread and Navajo Tacos will forever and always be one of my favorite foods! Yes eating healthy is great and all but sometimes we need some all-out comfort food like so. Soft and tender fry bread is topped with a hearty, seasoned ground beef mixture and finished with lots of fresh taco toppings. Deeeelicious!

Provided by Jaclyn

Categories     Main Course

Time 50m

Number Of Ingredients 23

1 Tbsp olive oil
3/4 cup yellow onion, (diced)
2 cloves garlic finely minced
1 lb lean ground beef
2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes, drained (or sometimes I used an 8 oz can of tomato sauce instead)
1 (4 oz) can diced green chilis
Salt and pepper, (to taste)
Romaine or Iceberg lettuce, (chopped)
Shredded cheddar or Monterey Jack cheese
Roma tomatoes, (diced)
Sour cream
Sliced black olives and chopped cilantro ((optional))
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp rapid rise or active dry yeast
1/2 tsp salt
1 cup warm milk ((110 degrees))
1 Tbsp butter or shortening, (melted)
Vegetable oil, (for frying )

Steps:

  • Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.
  • Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.
  • Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.
  • Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).
  • Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.
  • In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients.
  • Stir until mixture comes together and slightly forms a ball, dough should be fairly sticky (if needed you can add in a little more flour or a little more water to reach a good consistency but try not to overwork the dough).
  • Cover dough with plastic wrap and allow to rest 5 - 10 minutes.
  • Heat 1 inch of oil in a large cast iron skillet to 350 - 360 degrees over stove top.
  • Divide rested dough into 8 equal pieces.
  • Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), pat dough out on a lightly floured surface into a 6-inch circle and gently drop into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown.
  • Remove from oil and drain onto a plate or baking sheet lined with paper towels.
  • Serve warm with Navajo taco filling.*

NAVAJO TACOS (INDIAN FRY BREAD)



Navajo Tacos (Indian Fry Bread) image

Deliciously crispy on the outside, soft and chewy on the inside, Navajo Tacos made with Indian Fry Bread are topped with a meaty mixture of taco seasoned ground beef and beans, then all the fixings like sour cream, shredded lettuce, cheddar cheese, and tomatoes!

Provided by Amy Nash

Categories     Bread

Time 35m

Number Of Ingredients 27

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup warm water
3 cups oil (for frying)
1 Tablespoon oil
1/2 yellow onion (diced)
1 lb. ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon crushed red pepper
1/8 teaspoon chipotle chili powder
1 15 oz. can dark red kidney beans, rinsed and drained
1 14.5 oz. can petite diced tomatoes, drained
1 4 oz. can diced green chilies, mild
Sour cream
Shredded cheese
Diced tomatoes
Shredded lettuce
Sliced black olives
Slice avocado
Pico de gallo
Cilantro

Steps:

  • In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes.
  • Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
  • Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.
  • In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes, just until they begin to soften. Add the meat and brown with the onions.
  • When the meat is no longer pink, add all of the spices, kidney beans, tomatoes, and chilies, and decrease the heat to medium-low. Stir everything together, then cover and simmer for 10 minutes, then use to top Indian fry bread for Navajo tacos.
  • Add any toppings you like to the base of fry bread and taco mixture, piling it high.

Nutrition Facts : Calories 1102 kcal, Carbohydrate 40 g, Protein 18 g, SaturatedFat 11 g, Cholesterol 40 mg, Sodium 750 mg, Fiber 6 g, Fat 98 g, TransFat 1 g, Sugar 2 g, UnsaturatedFat 84 g, ServingSize 1 serving

AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)



Authentic Navajo Indian Fry Bread (Taco Bread) image

Step by easy step recipe for a Native American all-purpose flat bread dating back to the nineteenth century. Fry bread is considered a food of inter-tribal unity and is made at all Indian pow wows. It has a crispy outside and a chewy inside. Serve with butter & honey, powdered sugar, or cinnamon & sugar. Or add 'taco' ingredients to the top to make an Indian taco bread salad. You can also fill these with anything then fold them up to eat. Or simply serve plain with soup, stew, etc. *EDITED TO ADD: This is an old recipe and I know many of us no longer use so much salt - if that's the case for you then I suggest REDUCING THE SALT BY HALF.

Provided by GeeWhiz

Categories     Breads

Time 55m

Yield 16-18 serving(s)

Number Of Ingredients 5

2 cups oil (for frying)
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons salt
2 1/2 cups warm milk (more or less)

Steps:

  • In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
  • Mix together dry ingredients in a large bowl; *see note about salt.
  • Gradually add warm milk and mix to make a soft dough.
  • When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
  • Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
  • Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
  • Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
  • You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.

Nutrition Facts : Calories 380.4, Fat 28.9, SaturatedFat 4.5, Cholesterol 5.3, Sodium 1095.6, Carbohydrate 26.2, Fiber 0.8, Sugar 0.1, Protein 4.5

AUTHENTIC INDIAN TACO FRY BREAD



Authentic Indian Taco Fry Bread image

My mom snowbirds in Arizona every year and she got this from a lady who makes Indian Tacos to sell at county fairs, etc. It's authentic and, by far, the best Indian Fry Bread I've ever eaten. It's also very soft and easy to work with. It makes enough tacos for 12-15 people, but it's an easy recipe to halve.

Provided by Chef SuzyQ

Categories     < 60 Mins

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 10

1 1/2 cups warm water (it's the perfect temperature when it's quite warm, but you can keep your little finger in the liquid)
3 compressed yeast cakes (equivalent to 6 3/4 t. of yeast)
1 tablespoon flour
1 1/2 cups margarine, melted
1 1/2 cups warm milk
3 eggs, beaten until foamy
1 cup sugar
1 teaspoon salt
12 cups flour (no more(no less)
oil (for frying)

Steps:

  • YEAST MIXTURE: Mix the first 3 ingredients and let rest for 10 minutes.
  • BATTER MIXTURE: In a separate mixing bowl, combine the remaining ingredients except for the 12 cups of flour. Mix well.
  • Add yeast mixture to batter.
  • Add 12 cups of flour. Mix well. Dough does not have to be kneaded, but should be well-mixed and should rest for awhile. I've found that if you let it double in size, it's even softer and easier to work with.
  • Form into small "pats," depending on the size you're looking for. Roll or stretch until thin (this dough really puffs up when fried). Fry until golden brown and cooked through.
  • Top with your favorite toppings. We top with hamburger, refried beans, shredded lettuce, tomato, salsa, and sour cream. They're also WONDERFUL with honey butter.
  • If you don't eat them all the first day, you can keep the dough in the fridge and fry it up in the next day or two. Enjoy!

Nutrition Facts : Calories 767, Fat 26.4, SaturatedFat 5.2, Cholesterol 57.1, Sodium 496.5, Carbohydrate 115.1, Fiber 3.7, Sugar 17.1, Protein 16.2

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