Navajo Taco’s with Authentic Fry Bread

Navajo Taco’s have always been a family favorite in our home. The kids love helping me make the Navajo Authentic Fry Bread from scratch and they love watching me fry them in the oil. These are so easy to make and quick for a busy weeknight. Your older kids can help cut the veggies and the young kids can help shape the dough into circles.

Did you know:

To some, Indian Fry Bread is a sacred tradition. It is to be consumed by the people until the earth has again become purified. Wherever one finds Indian fry bread one finds its taco equivalent, and curiously enough, it’s often named after whichever tribe the reservation belongs to.

1993 – The American Indian Exposition in Anadarko, Oklahoma hosted its first National Fry Bread Contest. The purpose of this exposition is to show off Native American arts and crafts and help preserve their cultural heritage. This event also features one of the largest American Indian parades in Oklahoma.

2005 – South Dakota designated fry bread as the Official State Bread with House Bill Number 1205 on February 25, 2005.

Navajo Taco’s with Authentic Navajo Fry Bread

-1 pound ground beef
-1/2 medium yellow onion diced
-1 package of you favorite taco seasoning, ours is McCormick
-1-2 tomatoes chopped
-1/4 bunch cilantro chopped
-1 can black olives sliced
-2 cups or more shredded Mexican blend cheese or cheddar
-Sour Cream and Guacamole for Garnish

For the Navajo Fry Bread:

-2 cups flour
-1/2 teaspoon salt
-2 teaspoons powdered milk
-1 teaspoon baking powder
-1 cup water
-extra flour for hands and dusting surface
-vegetable oil for frying

Start with the bread:

1.Whisk together all the dry ingredients in a large bowl.
2. Pour the water all at once into the dry ingredients and stir with a fork until combined.
3. Flour your hands and continue to squeeze the dough until it’s mixed well. Do not knead the dough or it will be heavy.
4. Cut the dough into 8 equal pieces and on a floured surface, press into flat, circle shapes.
5. Let rest while you make the ground beef and let the oil heat up.
6. In a deep heavy pot, heat about 2 inches of vegetable oil on medium high heat until it reaches 350 degrees. (you can test it by adding a small pinch of dough and see if it bubbles)
7. Fry the bread one or two at a time until browned on one side, then flip over and repeat.

8. Remove from oil with tongs and place on double layer paper towels to cool. You can keep it in a 200 degree oven to keep warm while waiting to use.

Taco topping preparation:

1. Brown the beef and onion in a skillet until no longer pink. Add the taco seasoning and 1/4 cup of water to the ground beef and let cook until the liquid is absorbed.
2. Start putting together the tacos by staring with a fry bread, then layer in this order: cheese, tomatoes, cilantro, olives, sour cream and guacamole.