FRY BREAD & NAVAJO TACOS: Delicious, Easy Recipe with Simple Ingredients

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Measure out 4 cups of all-purpose flour into a large mixing bowl.

Add 1 tablespoon of baking powder and 1 teaspoon of salt to the flour.

Mix the dry ingredients together with clean hands.

Add 1/4 cup of lard (or shortening or vegetable oil) to the mixture, breaking it up with your fingers until crumbly.

Make a well in the center of the mixture and add 2 to 3 cups of warm water gradually, mixing until a dough forms.

Knead the dough on a flat surface for a few minutes until it is no longer sticky.

Place the dough back in the bowl, rub a little oil or fat on top, and cover with plastic and/or a kitchen towel to rest for 20 to 30 minutes.

Heat a large skillet with a little olive oil and add ground beef, breaking it up as it cooks.

Clear a section of the pan to add chopped onion and cook until fragrant.

Add Hatch green chili to the beef and onion mixture for flavor.

Season with salt, garlic powder, and pepper.

Add cooked pinto beans to the mixture and stir to combine. Keep warm off the burner.

After 30 minutes, divide the rested dough into 8 equal parts and form each into a ball.

Flatten and stretch each ball of dough into a thin roundish piece, traditionally using hands.

Poke a hole in the center of each piece of dough to ensure even cooking.

Heat about an inch of vegetable oil in a pan over medium-high heat.

Carefully place the dough into the hot oil and fry until the bottom is golden brown, then flip to cook the other side.

Remove the fry bread from the oil, letting excess oil drain back into the pan, then place on paper towels to drain further.

Repeat the frying process for all pieces of dough.

Assemble the Navajo tacos by layering chili beans over the fry bread, followed by shredded lettuce, diced tomatoes, shredded cheese, and onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens