Indian Fry Bread And Indian Taco Recipe

I stumbled on a century-old method for Indian Tacos that starts with a humble pantry ingredient and compelled me to recreate it for this recipe.

I love the way Navajo fry bread puffs up when it hits hot oil, edges blistering and turning golden, inside soft and a little chewy. I’ll admit I’m no saint with frying, I’ve burned a few but learned a couple tricks.

Using good all purpose flour and a bit of lard or vegetable shortening the dough becomes dreamy, worth the extra mess. These Indian Tacos are loud, messy, and impossible to ignore, and making the bread is the real spell.

Read on if you want to try something that tastes like a memory, but with a few modern shortcuts I picked up.

Ingredients

• White flour gives carbs and structure, low fiber but cheap and filling.
• Adds richness and crispiness, mostly fat calories, gives deep fried flavor.
• Good source of protein and iron, can be lean or fattier depending.
• High in protein and fiber, creamy base, keeps tacos hearty and cheap.
• Adds crunch, low calorie, gives freshness and balances rich toppings.
• Melty fat and protein, salty, adds gooey texture and savory punch.
• Tomato based, tangy and fresh, gives acidity and spice, it’s light on calories.
• Creamy tang, adds cooling richness, higher in fat but very tasty.

Ingredient Quantities

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar optional
• 2 tablespoons lard or vegetable shortening or neutral oil
• 3/4 to 1 cup warm water
• about 3 cups vegetable oil for frying

• 1 pound lean ground beef
• 1/2 cup finely diced onion
• 2 cloves garlic minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 teaspoon salt or to taste
• 1/4 teaspoon black pepper
• 1/4 to 1/2 cup beef broth or water
• 1 15 ounce can refried beans
• 2 cups shredded lettuce
• 2 medium tomatoes diced
• 1 cup shredded cheddar or Colby jack cheese
• 1/2 cup diced red onion
• 1 cup salsa
• 1/2 cup sour cream
• pickled jalapenos or sliced jalapenos optional
• chopped cilantro optional
• lime wedges for serving optional

How to Make this

1. In a bowl whisk 2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon salt and 1 tablespoon granulated sugar if using. Cut in 2 tablespoons lard or vegetable shortening or a neutral oil with your fingers till it looks like coarse crumbs, then add 3 4 to 1 cup warm water a little at a time until a soft dough forms. Knead briefly just to bring it together, cover and let rest 20 to 30 minutes.

2. While dough rests heat a skillet over medium high and brown 1 pound lean ground beef with 1/2 cup finely diced onion, breaking the meat up. When mostly cooked drain excess fat if needed then add 2 cloves minced garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1 teaspoon salt and 1/4 teaspoon black pepper. Stir well.

3. Pour in 1/4 to 1/2 cup beef broth or water, reduce heat and simmer until the beef mixture is saucy but not soupy about 5 to 8 minutes. Keep warm.

4. Heat about 3 cups vegetable oil in a deep skillet or Dutch oven to around 350 to 375 degrees F or until a small pinch of dough sizzles and browns in about 30 to 45 seconds. Don’t crowd the pan or the oil temperature will fall.

5. Divide the dough into 6 to 8 equal balls, flatten each with your hands into a round about 6 to 7 inches across and roughly 1/4 inch thick leaving the center a bit thicker so it puffs.

6. Fry each piece of dough one or two at a time, lowering gently into hot oil and frying about 1 to 2 minutes per side until puffed and golden. Use tongs to flip and you can press the center lightly to encourage puffing. Drain on paper towels and sprinkle with a little salt right away.

7. Warm 1 15 ounce can refried beans in a small pot until spreadable, add a little water if too thick.

8. To assemble spread a few tablespoons of refried beans on each fry bread, spoon on the seasoned beef, then pile on 2 cups shredded lettuce, 2 medium diced tomatoes, 1 cup shredded cheddar or Colby jack cheese and 1/2 cup diced red onion.

9. Finish with 1 cup salsa, 1/2 cup sour cream, pickled jalapenos or sliced jalapenos if you like, chopped cilantro and lime wedges to squeeze over. Taste and add extra salt or salsa if needed.

10. Serve hot right away, eat folded or with a fork. Leftover fry bread reheats well in a 350 degree oven for 5 to 7 minutes. Quick tips: keep oil temp steady, don’t overwork the dough or it will be tough, and warm the beans and meat so the cheese melts when you build the tacos.

Equipment Needed

1. Large mixing bowl, for whisking the flour and making the dough
2. Measuring cups and spoons, to get the flour, baking powder, salt and water right
3. Whisk and a pastry cutter (or just your fingers), to cut in the lard/shortening
4. Large skillet, for browning the ground beef
5. Deep skillet or Dutch oven, for frying the fry bread
6. Tongs plus a slotted spoon or spider strainer, to flip and lift the fried bread out of the oil
7. Instant-read or candy thermometer, to keep the oil around 350 to 375 F
8. Cutting board and chef’s knife, for onion, tomato and chopping cilantro
9. Paper towels and a tray or cooling rack, to drain and rest the fried bread before topping

FAQ

Indian Fry Bread And Indian Taco Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour for a nuttier taste and similar texture, or use a 1:1 gluten free flour blend plus about 1/4 tsp xanthan gum (dough may be a bit more fragile).
• Lard or vegetable shortening or neutral oil: use avocado or canola oil for frying, or melted butter for richer flavor; coconut oil works too if you dont mind a faint coconut note.
• Lean ground beef: replace with ground turkey or chicken for a leaner taco, or use seasoned cooked lentils or plant based crumbles to make it vegetarian.
• Refried beans: swap with mashed black beans or pinto beans (season with a little cumin and chili powder), or use canned whole beans lightly mashed for a chunkier spread.

Pro Tips

1) Start with less water and add more a tablespoon at a time until the dough is just soft, not sticky. Don’t overwork it, knead only enough to bring it together, then cover and rest 20 to 30 minutes so it relaxes and puffs easier when fried.

2) Keep your oil at about 350 to 375 F and don’t crowd the pan, one or two at a time. Use a candy or frying thermometer and test with a tiny pinch of dough so you don’t guess, and lower each piece gently with tongs to avoid splashes.

3) Flatten the rounds thin at the edges and a little thicker in the center so they puff into a bowl shape; when frying press the center lightly after flipping to encourage that pocket. Salt them right off the oil so the salt sticks, but go easy since the beef and beans add salt too.

4) Serve as soon as you assemble so the cheese melts into the warm filling, and keep the beans and meat hot while you fry. Leftovers crisp back up great in a 350 F oven for 5 to 7 minutes or in a skillet, just don’t microwave or they get soggy.