MOM'S NAVAJO TACOS AND INDIAN FRY BREAD
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
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)
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
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)
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
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
NAVAJO TACOS ON FRY BREAD
This recipe is different than the other recipes posted in that it uses delicious homemade chili beans rather than canned. You have to plan ahead to make this meal, and it takes a bit of work but it is well worth it! It's more of a special occasion meal and is very easily doubled for a larger crowd. My mom made these for us growing up--I think it is originally from Sunset Magazine.
Provided by Al Al
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- CHILI: Sort and discard debris from beans and rinse well.
- Place beans in 3-4 quart pot with water; bring to a boil on high heat. Cook uncovered for 10 minutes.
- Remove from heat; cover and let stand for 1 hour. Drain beans and set aside.
- Rinse pot and return to medium-high heat. Add the chopped onion and ground beef and cook till meat is browned.
- Drain the grease and add all remaining ingredients. Bring to a boil on high heat; reduce heat and simmer for 1 1/2 to 2 hours, until beans are tender.
- FRY BREAD: Mix together flour, dry milk, baking powder, and salt. Add shortening and rub mixture with fingers till coarse crumbs form.
- Add water and stir with a fork till dough clings together.
- Knead on a lightly floured surface till smooth (2-3 minutes).
- Divide into 6 portions and keep covered with plastic wrap.
- Shape each into a 6-7 inch circle.
- In a 9x2 inch pan or electric skillet, heat 3/4 inch canola oil to 375 degrees. Fry each piece of dough till it is puffy and golden brown, turning once with tongs.
- Keep warm in 200 degree oven on baking sheets lined with paper towels till ready to serve.
- TO SERVE: Top each piece of fry bread with chili, and as many toppings as you like.
Nutrition Facts : Calories 770.7, Fat 44.5, SaturatedFat 22.9, Cholesterol 128.8, Sodium 1549.3, Carbohydrate 52.2, Fiber 4.1, Sugar 7.9, Protein 42.1
NAVAJO FRY BREAD II
As far as I know this is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo put chiles, cheese, onion, lettuce and beans on it, and call them Nava Tacos.
Provided by SAUNDRA
Categories Bread Quick Bread Recipes
Time 40m
Yield 9
Number Of Ingredients 5
Steps:
- In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C).
- In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat.
- Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.
Nutrition Facts : Calories 281 calories, Carbohydrate 46.4 g, Cholesterol 5.4 mg, Fat 6.8 g, Fiber 1.5 g, Protein 8 g, SaturatedFat 1.6 g, Sodium 1914.9 mg, Sugar 3.3 g
NAVAJO TACOS
A traditional Indian fry bread topped with a chili-style meat and bean mixture and taco-type toppings like shredded Cheddar cheese, chopped lettuce, and sour cream. A family favorite. Serve the leftovers as dessert with honey, butter, or sugar and cinnamon.
Provided by IMATECHGIRL
Categories Main Dish Recipes Taco Recipes Fry Bread Taco Recipes
Time 49m
Yield 6
Number Of Ingredients 9
Steps:
- Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.
- Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.
- Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.
- Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.
- Divide fry bread among serving plates while still hot. Spoon chili mixture on top.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 44.7 g, Cholesterol 47.3 mg, Fat 17.7 g, Fiber 4.7 g, Protein 21 g, SaturatedFat 4.7 g, Sodium 1127.1 mg, Sugar 2.9 g
EASY FRY BREAD TACOS
My niece gave me this hearty recipe. It came from a Native American friend of hers in Eufaula, Oklahoma.-Robin Wells, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Allow dough to rise according to package directions. Meanwhile, for filling, cook beef and sausage in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; set aside. , After dough rises, punch down. Divide dough into 12 equal balls. Using a small amount of flour, roll each ball into an 6-in. circle (dough will be thin). , In an electric skillet or deep fryer, heat 1-in. oil to 350°. Gently place 1 dough circle into oil. Fry until golden brown, 1-2 minutes, turning once. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce.
Nutrition Facts : Calories 307 calories, Fat 14g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 777mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.
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