The Arizona State Fair is coming to an end so, in keeping with our annual tradition, we raced down to the fair grounds for the perfect Navajo Taco. Although it certainly wasn’t chilly outside (92 degrees!) it certainly was delicious. I mean, “Who doesn’t love fried bread?” And Navajo Fry Bread is the absolute best!
Fry bread is really easy to make at home and so worth it! I’m sure it’s chilly somewhere in this country and this would make a perfect meal.
As a young girl, I learned to make fry bread from my good friend Verna. We laughed and threw dough and she shared some of her Navajo traditions with me. So, let your family and friends join the fun in the kitchen that way you can eat while you fry the bread- it’s best while it’s piping hot!
I like to have all the toppings ready to go before I fry the bread. I set them up sort of “salad bar” style so we don’t have to wait.
The recipe for the fry bread is the same for savory dishes as it is for sweet dishes, so be sure and make extra to dust with powdered sugar or berry pie filling.
Navajo Tacos
1 lb ground beef (leave out the beef for a hearty vegetarian meal)
1 (15 1/2 oz) can ranch style beans
1 (16 oz) can whole tomatoes
1/2 tablespoon flour
1 tablespoon dried onion
1/2 teaspoon red chile powder
1/3 teaspoon seasoned salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/2 pound grated cheddar cheese
1/2 head shredded lettuce
2 diced tomatoes
2 diced avocados (optional)
salsa (optional)
Fry Bread (Recipe follows)
In a large skillet, brown ground beef. Drain. Strain beans and tomatoes and add to ground beef. Break the tomatoes into bit sized pieces.
In a small bowl, combine flour, dried onions, chili powder, seasoned salt, crushed red pepper, garlic and cumin. Sprinkle over the beef mixture. Simmer until beans and tomatoes are warmed through.
Spoon beef mixture onto fry bread. Top with shredded cheese, lettuce , diced tomatoes, avocado and salsa.
Navajo Fry Bread Recipe
4 cups flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons powdered milk
1 ½ to 2 cups warm water
1 cup shortening
Place dry ingredients in a mixing bowl. Stir with a fork. Slowly mix in enough warm water to form dough. Knead the dough on a floured surface until soft. Cover the dough with a kitchen towel or plastic wrap. Let rest 20 to 30 minutes.
Divide the dough into 14 to 16 small balls. Pat out each dough ball by hand until it is about 10 inches in diameter. The dough should be thin, feel free to use a rolling pin. If you stack the rolled out dough, be sure to separate with waxed paper.
Fry the dough in about 1 ½ inches of melted shortening or oil. Cook until golden brown on each side, turning once.
Drain on fried dough on paper towels. Serve immediately with a savory or sweet topping of your choice or sprinkle with powdered sugar and enjoy.
— posted by Sandy
Yuuuuuuum!
Double yuuuuum! I remember Verna. If I remember right she was the Navajo girl who lived with the Martins.. (?)
Verna was may good friend who lived with the Calls. She is Navajo and this was the way her family made fry bread. We had a great time making fry bread and “hanging out. ” I’m sure we called it something different than Hanging out back then. After all, like Sean says, “It’s not the 70’s, Mom.”