Navajo Tacos with Indian Fry Bread (Print Version)
# Ingredients:
→ Fry Bread
01 -
3 cups all-purpose flour
02 -
4 1/2 teaspoons baking powder
03 -
1 teaspoon kosher salt
04 -
2 tablespoons softened butter or ghee
05 -
1 1/4 cup whole milk
06 -
3 cups vegetable oil for frying
→ Savory Toppings
07 -
1 pound ground beef (80/20)
08 -
2 tablespoons steak fajita or taco seasoning
09 -
15 oz black beans, drained
10 -
2 cups shredded iceberg lettuce
11 -
3 plum tomatoes, diced
12 -
Sour cream
13 -
Queso sauce or shredded cheese of choice
→ Sweet Toppings
14 -
Honey
15 -
Powdered sugar
# Instructions:
01 -
In a bowl, mix flour, baking powder, salt, and butter until butter is worked in and crumbles. Make a well in center, pour in milk. Knead into soft dough. Cover with towel and rest 15 minutes.
02 -
If making savory tacos, brown ground beef with seasoning over medium heat. Add half cup water, break up meat, and cook 10 minutes. Set aside. Prepare other toppings in bowls.
03 -
Roll dough into log and divide into 12 equal pieces. Roll each into a ball and cover. Roll each ball into 6-inch circle and prick several times with fork.
04 -
Heat oil to 350°F. Carefully lower dough circles into hot oil. Once puffed, fry 30 seconds, then flip and fold into taco shape. Hold in position and fry 30 seconds more until golden. Roll to cook other side.
05 -
For savory version, fill with meat, beans, lettuce, tomatoes, sour cream, and cheese. For sweet version, drizzle with honey and dust with powdered sugar. Serve warm.
# Notes:
01 -
Can be served flat for dessert version
02 -
Make sure oil temperature stays at 350°F for even cooking
03 -
Let dough rest full 15 minutes for best texture