Navajo tacos are a delicious fall meal.
Navajo or Indian Tacos are a family-favorite meal!
Wendy Paul shares the recipe. The fry bread makes for a delicious base, then you pile them high with your favorite chili and preferred taco toppings. Wendy has two chili recipes she loves. Her retreat chili and her crack chili. Or, you can just serve the fry bread with honey and butter.
Authentic Navajo Fry Bread
- 4 c. all purpose flour
- 1 tbsp. baking powder
- 2 tbsp. powdered milk
- 1 tsp. kosher salt
- 1 1/2 c. warm water
- Oil for frying ( peanut, coconut, or grapeseed oil for frying)
- Prepared Chili
- Shredded lettuce or cabbage
- Diced tomatoes
- Green onions
- Sliced olives
- Sour Cream
- Shredded cheddar cheese
- Diced avocados
- Add all dry ingredients together and mix by hand. Add warm water and continue to mix into a soft dough. Stir the dough until it’s no longer sticky. Use your fingers to feel the dough for stickiness and texture. Roll into 2″ circles. Cover and let rest for 10-15 minutes.
- Heat the oil in a large skillet until hot. The oil will shimmer slightly. Pat the dough balls into large pancake sizes, starting from the middle of the ball and pressing outward. Less is more. They don’t need to be perfect. Think rustic.
- Once the dough is shaped, prick a small hole in the dough to prevent large bubbles from occurring. Fry on the first side for 1-2 minutes until nice and golden brown. Flip over gently with large tongs. Cook the second side for 1-2 minutes. Repeat until all the dough is cooked.
- Serve with chili, toppings, or honey & butter.