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Navajo Taco with Indian Fry Bread

January 24, 2019 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about the Navajo Taco With Indian Fry Bread.

Navajo Taco
Navajo Taco

Road 66 Road Trip

Many years ago, my husband and I took a road trip that mostly included traveling on the Historic Route 66 through Texas, New Mexico, and Arizona.  We veered off the Route to get to Grand Canyon National Park, which was absolutely awe inspiring. 

We had an outstanding meal at a restaurant close to the park, which is one of my favorite memories. I don’t remember the name of the restaurant, but boy do I remember the meal!  It was a Navajo Taco, and it was enormous!! 

The Navajo Taco With Indian Fry Bread

An Arizona Republic newspaper poll in 1995 voted the Navajo Taco the State Dish of Arizona. The taco ingredients sit on top of an Indian Fry Bread, which has some very sad history behind it. 

History Behind the Indian Fry Bread

The Navajo were forced to resettle in the 1800s. The government gave them rations of flour, water, baking powder, salt, and lard, and the genesis of the fry bread came from these rations. The Navajo were forced to go on “Long Walks” of 300 miles to the resettlement, and many died on the way.  Steeped in history, it is easy to understand how precious this fry bread is to the Navajo.

New Mexico Roadside (Delicious!) Authentic Fry Bread

Recently we drove through New Mexico, and I was so excited to see a sign for fry bread! New Mexico is also well known for fry bread, and we drove over to a small Indian Arts Center that sells pottery and also fry bread. This time Toby was with us, and he was able to enjoy some of the fry bread as well. 🙂 I tried to get the recipe from the lovely lady at the shop, but all she told me was that everyone’s fry bread will be different according to the love and care with which they make it. Her fry bread was delicious. 🙂

Menu at Indian Arts Center in New Mexico
Menu at the Indian Arts Center
Navajo Fry Bread
Moreish Navajo Fry Bread

The Indian Fry Bread is also one of the 1,000 Foods to Eat listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. My project is to eat each of the 1,000 foods, and this is #7 on my list.

For a list of the foods tried so far, please visit my 1,000 Foods to Eat Project page.

Toby with Fry Bread
Toby waiting to eat his fry bread
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A post shared by Grace Stewart (@explore_cook_eat)

Toby absolutely LOVED the fry bread! Please be sure to look out for and sample authentic Indian Fry Bread when in New Mexico. Until then, try this recipe for Navajo Taco With Indian Fry Bread to get a taste of the Land of Enchantment!

Some Other Recipes You May Enjoy!

Belizean Stewed Chicken

Belizean Stewed Chicken

Indian Butter Chicken (Chicken Makhani)

Indian Butter Chicken

Please sign up to get the latest recipes and inspiration to have fun with food and travel! Please join me by signing up here. 🙂

Cheers! Grace

Navajo Taco

Navajo Taco With Indian Fry Bread

Grace
The Indian Fry Bread is steeped in history.  Top with some delicious taco ingredients and toppings and there you have the Navajo Taco!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

Navajo Taco Toppings

  • 1 lb ground beef
  • 1 can pinto beans 15.4 oz – I used Bush's Best Southwestern Style Pinto Beans and did NOT drain them
  • 1 taco seasoning packet
  • 6 oz shredded lettuce
  • 1 tomatoes diced
  • 1/2 onion diced
  • 8 oz cheddar cheese shredded
  • jalapenos optional, for topping
  • picante sauce optional, for topping
  • sour cream optional, for topping

Fry Bread (makes 4 small fry breads;  double the recipe for 8 small fry breads  or 4 large fry breads)

  • 1 cup all purpose flour (+ extra flour to put on your hands to minimize stickiness!)
  • 2 ts baking powder
  • 1/2 ts salt
  • 1/3-1/2 cup warm water
  • shortening or vegetable oil

Instructions
 

  • Brown your ground beef in a heavy skillet.  Drain excess oil. Add packet of taco seasoning, and pinto beans and mix well. Add a little water if necessary to keep from drying out. Keep covered on a low setting until ready to use.
    Beans, Beef, Taco Seasoning in a skillet with a spoon
  • Fry Bread:  Mix flour, baking powder, and salt in a mixing bowl. Add water, and lightly knead (with floured hands). Split the dough into 4 equal size portions (or 8 if you are doubling the recipe and desire 8 small fry breads) You can also split into 2 portions for 2 large fry breads. Please Note: don't over knead as the fry bread may turn out too tough. Also when adding the water, start with 1/3 cup and add a little more water at a time until the dough sticks together.
    dough to make fry breads
  • Roll out the dough (best to use a rolling pin) on a lightly floured board. Aim for the thickness of the dough to be around 1/4″. Cut a small hole into the center of the pieces of dough.

    fry bread rolled out with a rolling pin
  • Use preferably a cast iron pan to heat up the shortening, or a heavy skillet. The depth of your shortening or oil should be around 1.5 – 2 inches or so. Once the oil is hot enough (aim for around 350F), drop in your piece of dough and fry each side until golden grown. Place the fried bread onto a plate lined with paper towel, to absorb the excess oil.
  • Once the fry bread is done, top them with the seasoned beef and pinto mean mixture. Add shredded romaine lettuce, diced tomato, and shredded cheddar cheese.
    shredded lettuce, diced onion and tomato, and shredded cheddar

Notes

Because I like things spicy, I add jalapenos, picante sauce, Tabasco, etc.  Feel free to spice it up!  Or cool it down with a dollop of sour cream!
Knowing the history behind the fry bread just enhances the experience of cooking and eating the Navajo Taco. 
Enjoy and make sure to sample the Fry Bread or Navajo Taco if ever in Arizona or New Mexico!
Keyword Taco

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Filed Under: 1,000 Foods To Eat Project, Recipes, USA

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About Me

Hi I’m Grace! I'm married and a mom to my fur baby, Toby, and food and travel are two of my greatest passions! Since our bank account does not allow us to travel or eat out as much as we'd like, I decided I would cook delicious meals that could give us a taste of all the places we'd like to go. My goal is to get you in the kitchen, and inspire you to cook and taste delightful meals that will transport you too. Let’s throw some actual travel in from time to time, all with an emphasis on keeping your wallet full and happy as well. Let’s get cooking and let’s start exploring!! I'm excited to be on this journey with you!!

By the way most of these recipes are Toby taste tested and Toby approved!!

Chief Taste Tester Toby

Toby Chief Taste Tester

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