Indian Navajo Taco: Chili and Native American Fry Bread
The Indian Navajo Taco recipe is a great way to get creative with your taco toppings. By replacing the usual tortilla with fry bread, which is then served with chili, this dish will impress even the pickiest eaters!
Ingredients
- 1 cup unbleached flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup milk
- Vegetable oil for frying
- 1 pound ground meat beef, lamb, buffalo, or venison
- 1 1/2 medium onions coarsely chopped
- 3 cloves minced garlic
- 19 oz can kidney beans drained
- 8 ounces beef broth
- 14 oz can diced tomatoes
- 1 1/2 tbsp oregano
- 1 tbsp chili powder
- salt and pepper to taste
- 1 head iceberg lettuce shredded
- 3 to tomatoes diced
- 2 cups shredded sharp Cheddar cheese
- diced green chili
Instructions
- Sift together the flour, salt, and baking powder into a large bowl. Pour the milk over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
- Using your floured hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. Do not knead otherwise you will have a heavy fry Bread.
- Cut the dough into four (4) pieces. Using your floured hands, form disks of about 6 inches in diameter.
- Heat the vegetable oil to about 375 degrees F. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.
- Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 1 to 2 minutes.
- In a large frying pan over medium-high heat, brown ground meat, onions and garlic until you see no pink meat.
- Add beans, broth, diced tomatoes, oregano, chili powder, salt and pepper. Bring to a boil and simmer 20 min.
- Place one fry bread, cupped side up, on a plate. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chili onto top of each fry bread.