The sun had just set, and the comfort of home started to settle in when I felt that undeniable craving for something both warm and satisfying. That’s when I decided to whip up some Homemade Navajo Tacos. The moment I dropped the dough into the hot oil, that familiar sizzle filled the kitchen, bringing everyone right to the table, eager for a bite.
These golden, crispy fry breads are not just a treat; they’re a canvas waiting for your creative toppings! With just four simple ingredients—flour, baking powder, salt, and hot water—you’ll find this family-friendly recipe a breeze to prepare. Whether it’s spiced taco meat, fresh beans, or a sprinkle of cheese, each taco can become something uniquely yours. Perfect for those busy weeknights or a fun weekend meal, Homemade Navajo Tacos promise to bring smiles as bright as their golden crusts. Let’s dive into this delightful recipe and transform taco night into a family favorite!
Why will you love Homemade Navajo Taco?
Simplicity at its core: With just four ingredients, you’ll whip up this delicious fry bread in no time.
Creative topping possibilities: Customize your tacos with various toppings to please every palate.
Family fun: Involve the kids in the cooking process, turning dinner into a delightful activity.
Perfect for busy nights: Quick preparation means more time to enjoy a family meal together.
Crowd-pleaser appeal: Crispy, golden fry bread is sure to impress guests at any gathering!
Homemade Navajo Taco Ingredients
For the Fry Bread
- All-Purpose Flour – Provides structure and texture for the dough; you can substitute whole wheat flour for a healthier option.
- Baking Powder – Acts as a leavening agent, helping the fry bread puff perfectly when fried.
- Salt – Enhances flavor; consider using sea salt or kosher salt as alternatives for a richer taste.
- Hot Water – Hydrates the flour to create a sticky dough; ensure the water is very hot to get the best dough consistency.
- Vegetable Oil – Used for frying; feel free to substitute with olive oil for added flavor, but be mindful of the frying temperature.
For Toppings
- Your Choice of Protein – Ground beef, chicken, or beans make for hearty toppings; mix in your favorite spices to customize flavors.
- Fresh Vegetables – Adding lettuce, tomatoes, or onions adds freshness and crunch to your tacos.
- Cheese – Shredded cheese brings creaminess to balance the crispy fry bread; opt for cheddar or queso fresco for a traditional touch.
- Sour Cream or Guacamole – A dollop of sour cream or a scoop of guacamole adds richness and cuts through the savoriness.
Get ready to dive into the world of Homemade Navajo Taco, where creativity meets comfort! Enjoy the process as you prepare each bite just the way you like it.
How to Make Homemade Navajo Taco
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Mix Ingredients: In a medium bowl, combine all-purpose flour, baking powder, and salt. Stir them together until well blended, creating a perfect base for your fry bread.
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Create Dough: Gradually add hot water while mixing with your hands until a sticky dough forms. Once mixed, cover the bowl with a cloth and let the dough rest for 10 minutes to improve its texture.
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Heat Oil: In a skillet, heat 1–2 inches of vegetable oil to 350°F over medium-high heat. It’s crucial to reach this temperature to achieve that delightful golden color.
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Shape Dough: Divide the rested dough into golf ball-sized portions. Roll each piece into a 6-7 inch circle on a floured surface. Don’t worry about making them perfect; they’ll look beautiful when fried!
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Fry the Bread: Carefully drop the shaped dough into the hot oil. Fry each piece for about 20 seconds on each side, or until they puff up and turn golden brown. Drain them on paper towels to remove excess oil.
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Top and Serve: Layer your fried bread with taco meat, beans, or any of your favorite toppings. Serve warm for a vibrant and satisfying meal the whole family will love!
Optional: Add a sprinkle of fresh cilantro for a burst of flavor and color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Homemade Navajo Taco
Fridge: Store leftover fry bread in an airtight container for up to 3 days. Reheat in a skillet for a crispy texture, avoiding a microwave if possible.
Freezer: Wrap any uncooked dough tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 2 months. Thaw in the fridge overnight before frying.
Reheating: To revive leftover fry bread, heat in a skillet over medium heat for a few minutes on each side until warmed through and crispy again.
Prep Ahead: If making for a crowd, prepare the fry bread in advance and freeze; this allows for a quick assembly of a homemade Navajo taco when you’re ready to serve!
Variations & Substitutions for Homemade Navajo Taco
Feel free to let your creativity shine as you customize this delightful recipe with your favorite flavors!
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Whole Wheat: Substitute all-purpose flour with whole wheat flour for a heartier, nutty flavor.
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Vegan Option: Replace hot water with vegetable broth for an added flavor twist, and use a vegan oil for frying.
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Spicy Kick: Add diced jalapeños or a splash of hot sauce into the taco meat for that fiery flavor explosion. Heat levels can be adjusted based on your preference; just remember to taste as you go!
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Herb-Infused Oil: Fry in infused olive oil by adding garlic or herbs for a gourmet touch. A fragrant oil can elevate the overall dish, transforming simple fry bread into a savory delight.
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Sweet Treat: Swap traditional savory toppings for dessert-style with cinnamon sugar, fruit preserves, or a drizzle of honey. This fun twist can turn your fry bread into a sweet indulgence, perfect for satisfying your sweet tooth!
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Gluten-Free: Swap all-purpose flour with a gluten-free blend to accommodate those with dietary restrictions. Just ensure that your baking powder is also gluten-free—just like that, everyone can join the taco night fun!
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Loaded Nachos: For a fun twist, cut fry bread into triangles and top them like nachos with cheese, jalapeños, and your favorite toppings—all baked until melty and delicious.
Experiment with these variations, and make this beloved meal truly your own!
Make Ahead Options
These Homemade Navajo Tacos are a lifesaver for busy cooks looking to save time during the week! You can prepare the fry bread dough up to 24 hours in advance; simply mix the ingredients and wrap the dough tightly in plastic wrap before refrigerating it. This helps maintain its moisture and keeps it fresh. If you prefer, the dough can also be frozen for up to 3 months—just thaw it overnight in the fridge before you’re ready to cook. When it’s time to fry, let the dough come to room temperature, shape it into circles, and fry as usual. The result? Just as delicious fry bread with minimal effort, allowing you to enjoy family taco night without the last-minute rush!
What to Serve with Homemade Navajo Taco?
Complement your homemade delight with these satisfying sides and drinks that enhance the taco experience.
- Mexican Rice: A fluffy, flavorful base that adds warmth and substance to your meal, balancing each bite of fry bread beautifully.
- Fresh Salsa: Bright and zesty, this tangy mixture of tomatoes, onions, and cilantro adds a refreshing touch and brings a burst of flavor.
- Creamy Guacamole: Rich and luscious, this avocado dip brings a smooth contrast that complements the crispy texture of the fry bread.
- Chili Beans: Hearty and spicy, they provide a filling topping option while intensifying the overall taste of your taco assembly.
- Crunchy Coleslaw: A tangy, crunchy side with a touch of sweetness adds contrast and depth, enhancing your homemade taco experience.
- Crisp Lettuce Salad: Light and fresh, a simple salad with crisp lettuce, diced tomatoes, and carrots can serve as a refreshing counterpart.
- Sparkling Agua Fresca: A refreshing drink made with fruits like watermelon or lime, offering a sweet contrast to the savory flavors of the tacos.
- Cinnamon Sugar Churros: For dessert, these warm, crispy treats dusted with cinnamon sugar grace your meal with a whimsical, sweet ending.
Expert Tips for Homemade Navajo Taco
- Oil Temperature Check: Ensure your oil is at 350°F before frying. Too hot will burn the fry bread, while too cool makes it greasy.
- Resting Period: Don’t skip the resting time for the dough; this helps the fry bread puff up beautifully when fried.
- Serving Fresh: Serve your fry bread immediately after frying for optimal crispiness. Cold fry bread can become chewy rather than crunchy.
- Creative Toppings: Explore different toppings like chili beans, cheese, or olives to make your homemade Navajo taco unique and delightful.
- Dough Storage: If you have leftover dough, wrap it tightly and store it in the freezer for later use—just remember to thaw it in the fridge overnight.
Homemade Navajo Taco Recipe FAQs
What type of flour should I use for the fry bread?
You can use all-purpose flour, which provides the best texture and structure for the dough. If you’re looking for a healthier alternative, whole wheat flour can be substituted. Just note that it may alter the flavor and texture slightly.
How should I store leftover fry bread?
Store any leftover fry bread in an airtight container at room temperature for up to 3 days. To enjoy them crisp again, reheat them in a skillet over medium heat. This method helps to maintain their delightful crunch. Avoid using the microwave as it can make the bread chewy.
Can I freeze the fry bread dough? How?
Absolutely! To freeze the dough, divide it into golf ball-sized portions, wrap each piece tightly in plastic wrap, and place them in a freezer bag. The dough can be frozen for up to 2 months. When you’re ready to use it, thaw in the fridge overnight before frying. This allows for the best texture when cooked!
What should I do if my fry bread isn’t puffing up?
If your fry bread isn’t puffing up, there are a couple of things to check. Firstly, ensure your oil is at the right temperature (350°F) before frying; too cool oil results in soggy fry bread. Also, make sure your dough has rested long enough – 10 minutes is ideal to create a light and airy texture.
Is this recipe suitable for people with dietary restrictions?
While this recipe is not gluten-free due to the all-purpose flour, you can experiment with gluten-free flour blends specifically designed for baking. Keep in mind that results may vary, and you might need to adjust water quantities for the right dough consistency. Always consider allergens when preparing toppings as well!
Crispy Homemade Navajo Taco: Elevate Family Taco Night!
Ingredients
Equipment
Method
- In a medium bowl, combine all-purpose flour, baking powder, and salt. Stir until well blended.
- Gradually add hot water while mixing with your hands until a sticky dough forms. Cover the bowl and let it rest for 10 minutes.
- Heat 1–2 inches of vegetable oil to 350°F over medium-high heat.
- Divide the rested dough into golf ball-sized portions and roll each into a 6-7 inch circle.
- Carefully drop the shaped dough into the hot oil. Fry each piece for about 20 seconds on each side until golden brown.
- Layer the fried bread with taco meat, beans, or any of your favorite toppings. Serve warm.