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Navajo Taco

By Ben Braiser

0 variations
Tags:
#southwestern
#street-food

I'm a home cook who loves bold flavors and simple techniques. Most of my recipes come from weeknight dinners, backyard grilling, and a few kitchen experiments that turned out better than expected. When I'm not cooking, I'm usually testing new spice blends or perfecting something in my cast iron.

Prep:
30 min
Cook:
20 min
Total:
50 min
Yield:
4 servings

Ingredients

  • 2.50 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1.50 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup milk
  • 2.25 cup vegetable oil
  • 1 cup onion, finely chopped
  • 1 clove garlic, minced
  • 1 pound ground beef
  • 1 teaspoon chili powder
  • 0.50 teaspoon ground cumin
  • 1 cup pinto beans, warmed
  • 1 cup lettuce, shredded
  • 0 1 tomato, diced
  • 0.50 cup cheddar cheese, shredded
  • 0.25 cup salsa
  • 0.25 cup cilantro, chopped

Steps

  1. Combine dry ingredients for fry bread dough: mix flour, baking powder, salt, and sugar.
  2. Add wet ingredients and knead: stir in milk and oil until a soft dough forms; knead 2 minutes and let rest 15 minutes.
  3. Fry bread: heat oil to 350 F in a skillet, fry each dough ball until puffed and golden on both sides, about 2 minutes per side; drain on paper towels.
  4. Cook beef filling: sauté onion and garlic, add ground beef and spices, cook until browned and fragrant.
  5. Assemble tacos: top each fry bread with beef, beans, lettuce, tomato, cheese, salsa, and cilantro.