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Fry Bread Navajo Tacos

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PREP TIME
15 min
COOKING TIME
19 min
TOTAL TIME
49 min
SERVINGS
6 servings
Dinner Native American
Fry Bread Navajo Tacos
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1 pound ground beef
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (1.25 ounce) package chili seasoning (such as McCormick®)
  • vegetable oil (such as Crisco®) for frying
Instructions
1
Combine dry ingredients, including flour, baking powder, and salt, in a spacious container. Gradually add water; merge the mixture until it forms a cohesive mass. Cover with a transparent covering material and allow to relax, approximately 15 minutes.
2
Preheat a large cooking vessel over medium heat. Introduce ground beef; cook and stir until it reaches a rich brown color, roughly 5 minutes. Eliminate excess fat. Combine pinto beans, diced tomatoes with their liquid, and chili seasoning until the flavors are harmoniously integrated. Simmer until the flavors meld together, 10 to 15 minutes.
3
Anoint your hands lightly with oil and detach a portion of dough, approximately the same size as a baseball. Flatten it using your palms into a circular shape with a diameter of 4 inches and a thickness of 1/2 inch. Repeat the process with the remaining dough.
4
Heat oil to a depth of 2 to 3 inches in a deep cooking vessel or a large saucepan. Fry dough rounds in batches until they are uniformly browned, puffed, and cooked through, 2 to 3 minutes per side. Remove on paper towels.\nDistribute fry bread among serving plates while still warm. Spoon the chili mixture on top.