The Untold Story of Indian Tacos and Navajo Frybread – Native American
Frybread Dough
Indian Taco Toppings
For Frying
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Dry Dough Ingredients
Add 2 cups of all-purpose flour to a mixing bowl. Add 1 tablespoon of baking powder and 1 teaspoon of salt. Mix well with a until combined.
Add Wet Ingredients to Dough
Add 1 cup of warm water to the dry ingredients. Add 1 tablespoon of corn oil. Mix with a until a shaggy dough forms.
Knead the Dough
Put on gloves and begin the dough by hand. If the dough is too wet, add a little more flour to your hands. until the dough forms a soft, elastic ball, about .
Rest the Dough
Cover the dough with a clean rag and in a warm place for . If in a cooler environment, let it rise for about an hour.
Brown the Ground Beef
Place a cast iron skillet over medium heat. Add 1 pound of 80/20 ground chuck. Season the meat with 1 tablespoon of mesquite seasoning and 1 tablespoon of taco seasoning. Break up the meat with a wooden spatula and cook until browned, about . Drain any excess grease.
Warm the Pinto Beans
Open one can of pinto beans and pour them into a small pot. Add 1 teaspoon of cumin, 1 teaspoon of ancho chili powder, 1 teaspoon of garlic powder, and 1 teaspoon of Mexican oregano (crumble it in). Stir and warm the beans through over low heat, about .
Prepare Frying Oil
Pour 4-6 cups of peanut oil into a deep cast iron pot. Heat the oil to 350°F (approximately 175°C).
Incorporate Butter into Dough
Melt 1/2 stick of butter. Create a well in the center of the rested dough and pour in the melted butter. the butter into the dough until fully incorporated and the dough is soft and pliable, about .
Roll Out Frybread
Lightly flour a clean surface (like a cutting board). Take a portion of dough, slightly larger than a golf ball. Use a rolling pin to roll out the dough to about 1/8 inch thick. Repeat for all dough portions.
Fry the Frybread
Carefully place a rolled-out dough piece into the preheated 350°F (approximately 175°C) oil. If the dough puffs up too much, gently prick it with a fork to release air. Splash hot oil over the top. Fry until golden brown on both sides, turning as needed (about per side).
Drain Frybread
Remove the cooked frybread with a slotted spoon or spider and place it on a wire rack to drain excess oil.
Prepare Fresh Toppings
Finely chop 1/2 head of iceberg lettuce, 2 medium tomatoes, and 1/2 medium onion.
Assemble Indian Tacos
Place a piece of frybread on a plate. Spoon a generous amount of warm pinto beans over it. Add a scoop of seasoned ground beef. Top with shredded lettuce, tomatoes, onions, and shredded cheddar cheese.
Serve Sweet Frybread (Optional)
For a sweet version, dust frybread with powdered sugar and drizzle with honey or maple syrup.
Enjoy
Serve immediately and enjoy your Indian Tacos or sweet frybread.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
Plan Ahead
Complete this step earlier to save time later.
- View Step 4Rest the Dough30 minutes
Cover the dough with a clean rag and let it rest in a warm place for 30 minutes. If in a cooler environment, let it rise for about an hour.
Variations
Simple ways to adapt this recipe.
- Sweet Frybread
Powdered sugar, honey, maple syrup, fruit, whipped cream.
Helpful Tips
Small details that can improve the final result.
Your Notes
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