Navajo Tacos (Indian Fry Bread)
Make Navajo Tacos with crispy homemade Indian fry bread and your favorite fillings, or top the shells with honey and sugar for a sweet treat!
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Ingredients
3 cups all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons softened butter or ghee
1 ¼ cup whole milk (room temp)
3 cups vegetable oil for frying
Toppings
Savory version
1 lb ground beef(80/20)
2 tbsp Steak fajita seasoning or Homemade Taco Seasoning
15 oz black beans, drained
2 cups iceberg lettuce, shredded
3 plum tomatoes, diced
sour cream
queso sauce or shredded cheese of choice
Sweet version
Honey
Powdered Sugar
Instructions
In a bowl, mix the flour, baking powder, salt, and butter until butter is worked in and crumbles. Make a well in the center and pour in the milk. Using your hand, bring everything together and knead a soft dough. Cover with a towel and set aside for 15 minutes.
If making savory tacos, brown the ground beef and seasoning in another skillet over medium heat. Add half cup of water and stir through, breaking up meat. Cook 10 minutes and set aside. Prep and have all other toppings ready in bowls to stuff the fried shells.
On a clean surface, roll into log and divide dough into 12 equal pieces. Roll into balls and cover with towel. Take each dough ball and roll it out to a 6-inch circle. Prick several times with a fork.
Heat oil in a deep skillet over medium heat to 350°F. Carefully drop the dough circle into the oil closest to you, draping away to avoid splashing. It will immediately float and puff (See Note 1).
Let the dough fry for 30 seconds on side one. Using tongs, flip the dough over and gently fold the dough in half like a taco shell. Hold the dough in that position and continue to fry for 30 seconds more and outside is golden brown. Roll the shell over to cook other side.
Remove the shell and let it drain on a paper towel lined plate or wire rack lined tray. Repeat with remaining dough balls (roll out, prick with holes and fry).
Assembly
Savory
Fill with ground beef, black beans, lettuce, tomatoes, sour cream, queso sauce or grated cheese.
Sweet
Drizzle honey and dust with powdered sugar on each and serve warm.
Notes
1. Fry on both sides until golden brown if using as flat version for dessert or stacked taco.
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Authentic Indian Fry Bread
Fry Bread is a beloved tradition in the United States. Serve it up savory as Navajo Tacos or go the sweet side and serve it up with a little honey butter and powdered sugar.
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✅Ingredients
• 4 cups flour
• 1 teaspoon salt
• 1 ½ tablespoons baking powder
• 1 ½ or more cups hot water
• 2-3 tablespoons vegetable oil
• 1 quart vegetable oil for frying
✅Instructions
00:04 - The origins of Indian fry bread
04:00 - What toppings to use on Indian fry bread
1️⃣ 00:59 - In a large mixing bowl, stir together the flour, salt, and baking powder. Gradually add in the water, mixing with a spoon or your hands until combined. It will be sticky.
2️⃣ 02:08 - Drizzle 2-3 tablespoons of oil over the dough to keep it from drying out. Cover and let rest 2 hours. This is not a risen dough so the dough will not rise, but it does need to rest.
3️⃣ 02:57 - Pull off golf ball sized pieces of dough and stretch or roll out until very thin, without ripping it. The thinner the better.
4️⃣ 02:41 - Pour enough vegetable oil into a pot to cover it with 2 inches of oil. Heat to 350 degrees F.
5️⃣ 03:23 - Working one at a time, fry the dough in the hot oil until golden brown, flipping halfway through. Transfer to a paper towel lined plate to drain.
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The Best Fry Bread
Making the best fry bread with Naomi Good Shield/Lakota/Rosebud
Property of Sinte Gleska University/Rosebud Sioux Reservation
This is an edit, the complete dvd will be available soon at the SGU Bookstore
Mission SD
Navajo Fry Bread ( Navajo Taco & Dessert)
Yummmmmmmm!
#FryBread #NavajoTaco #YUM
❤❤❤❤❤❤❤❤❤❤
Recipe:
2 cups white flour
3 tsp baking powder
1 tsp salt
1 cup milk
1 tablespoon shortening (optional)
Deep hot oil in frypan or fryer
Mix dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized dough balls and shape into a small circle.
Fry on both sides until golden brown....
Original Recipe:
How to make Traditional Navajo Fry bread
Making Traditional Navajo style fry bread (at the end) and naaniskaadi. Perfect for Navajo Tacos :) The Flat Bread, or Naniskadi is great for breakfast burritos or to eat with steak.
The most important thing on the dough is getting the right consistency, which could be the difference between just a few extra drops of water ( I sometimes see my mom add just a pinch of flour at a time, or a few drops of water)...so it takes practice to know when its ready to form into bread. The dough she makes isn't sticky, it's Zuni clan style (Naniisht'ezhi Tachini) THE best, imo :-)
-The oil needs to be deep, allowing the dough to float and not touch the bottom of the pan.
-The oil needs to cook it in just a few seconds, so it has to be HOT! (In some videos I've seen, the bread sits there in the oil for a minute or more, letting all the oil soak in...not good! and way too greasy. If it takes that long to cook, the dough is too thick and/or the oil isn't hot enough.)
-Put a hole in the center of the bread before you put it in so it doesn't dome and cook unevenly. If needed, poke a hole in the large bubbles as they form.
-The dough needs to be very thin; notice that you can almost see through it before they put it in the oil.
**** Best Recipe **** (Fry bread)
4 1/4 cups flour
1 tsp. Salt
1 tsp Baking powder (too much and it will ruin the taste!)
1 3/4 cup WARM water
2 Tbsp milk
Mix dry ingredients. Gradually and SLOWLY Add water and mix by hand until it forms a ball of dough without clumps. Don't over-mix. Let stand for 1/2 hr. Fry away :) Makes about 10-15.
For flat bread (Tortillas or Naaniskaadi) simply ADD 1 Tbsp of oil or shortening to the above recipe and REMOVE the milk from the recipe.
(This was filmed about 20 miles southeast of Gallup, NM, on the Navajo reservation)
Historically, sheep fat was used. After a butcher, it could be dried and saved in a burlap sack for months. Crisco shortening is often used too.
fyi, We don't eat this ALL the time! Maybe once a month if that for a special occasion. This happened to be a family reunion.
How to Make Navajo Fry Bread | Easy Indian Fry Bread Dough Recipe
Find the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make Navajo Fry Bread. This easy fry bread dough recipe is what is used for Navajo Tacos. Frybread has been around for many many years, and several different cultures have their own version of it. This is a traditional fry bread used by the Native Americans. This particular iteration was created in 1860s by the Navajo Nation. They were given flour, salt, baking powder, and lard by the US Government to sustain them on their Long Walk from Arizona to New Mexico. I live in Arizona, about 4 miles from a Reservation. They have fry bread stands located throughout that particular reservation where they sell Navajo Tacos. In Utah and Southern Idaho they call these scones. So yummy! They are super easy to make, if I can do it, you can do it. Let's get started!
#frybread #navajotacos #navajofrybread
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Ingredients:
2 cups of all-purpose flour
1/2 tsp of salt
1 Tbsp of baking powder
2 Tbsp of shortening, oil, lard (optional)
3/4 to 1 cup of water. Start with 3/4 cup.
Oil, shortening, or lard for frying (vegetable, canola, coconut, avocado, etc.)
Tools:
Bowls
Whisk
Wooden spoon or pastry blender
Cloth
Deep Pot
Tongs
Plate with paper towels
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