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Navajo Fry Bread Recipe

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After enjoying "Navajo tacos" in a restaurant in Window Rock, Arizona, I went home and came up with this recipe. Our daughter's school roommate, a Navajo Indian, helped my improve the fry bread. I've served this often-both at home and on the ranch where I work-and everyone loves it!

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Navajo Fry Bread Recipe

Prep: 20 min. Cook: 15 min.

Yield: 12 Servings

20 15 35

Ingredients

FRY BREAD:
2 cups unbleached flour
1/2 teaspoon salt
1/2 cup nonfat dry milk powder
3 teaspoons baking powder
4-1/2 teaspoons shortening
2/3 to 3/4 cup water
Oil for deep-fat frying
TACO FILLING:
1 pound ground beef
1/2 cup chopped onion
1/2 teaspoon salt
Pepper to taste
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (4 ounces) diced green chilies
4 cups (16 ounces) shredded cheddar cheese
2 medium tomatoes, chopped
Shredded lettuce
Salsa

Directions

Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6-in. circle. Cut 1/2-in.-diameter hole in center of each circle.
Heat 1 in. oil in Dutch oven to 400°. Slip each circle into oil; fry each side for 1 minute or until puffed and golden. Drain; serve warm with butter, honey and fresh lemon juice.
To make taco, cook the beef, onion and seasonings over medium heat until no longer pink; drain. Stir in beans; cook 5 minutes. Place fry bread on a baking pan; spread each bread with 1/2 cup taco mixture. Sprinkle with cheese and chilies.
Bake at 350° until cheese is melted. Serve with lettuce, tomato and salsa. Yield: 12 fry breads.

Originally published as Navajo Fry Bread in Country February/March 1990, p51

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