About
The Navajo taco has an intriguing history rooted in Navajo culture, shaped by both adaptation and resilience. This dish is a creative offshoot of frybread, a type of flatbread fried in oil or fat, which emerged during a challenging period in Native American history. In the mid-19th century, many Native American tribes, including the Navajo, were forcibly relocated to government-established reservations. The Navajo, in particular, faced the "Long Walk" of 1864, a grueling journey to Bosque Redondo in New Mexico. Given limited rations like flour, sugar, salt, baking powder, and lard, the Navajo people had to adapt, leading to the creation of frybread.
The Navajo taco, likely developed in the latter half of the 20th century, is a hearty and customizable dish. It starts with a piece of frybread topped with ground beef, beans, lettuce, tomatoes, cheese, and sour cream—a delicious fusion of Native American, American, and Mexican culinary elements. Often served at fairs, powwows, and Native American gatherings, Navajo tacos have grown in popularity and become a beloved dish beyond the Navajo Nation. While they represent a story of cultural adaptation under duress, they also symbolize the resilience and enduring spirit of the Navajo people.
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INGREDIENTS
Frybread:
2 cups all-purpose flour, can substitute 1/2 flour for blue corn flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup warm water
Oil for frying (vegetable or canola oil works well)
Toppings:
1 pound ground beef
1 medium white onion, chopped
3 cloves garlic, minced
1 tablespoon New Mexico red chile powder (or hot chili powder)
2 teaspoon cumin
1/2 teaspoon salt
1 teaspoon black pepper
1 (15-ounce) can of pinto or black beans, drained and rinsed
Shredded lettuce
Diced tomatoes
Shredded cheddar cheese
Sour cream
Sliced black olives (optional)
Chopped Cilantro
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Instructions
A crispy fry bread topped with honestly whatever you like.
Click here for video recipe and story on Instagram
Make the Frybread:
In a large mixing bowl, combine the flour, baking powder, and salt. Gradually add warm water, stirring until the dough comes together.
Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth. Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes.
After the dough has rested, divide it into 4-6 equal portions. Flatten each portion into a round disc. Make it the size of a large pancake for frying. Make a small hole in the center of the fry bread so it stays flat while frying.
In a deep skillet or pot, heat about 1-2 inches of oil to 350°F (175°C). Carefully add one dough disc at a time, frying until golden brown, about 1-2 minutes per side. Use tongs or a slotted spoon to turn the frybread. Drain on paper towels.
Prepare the Taco Toppings:
In a large skillet, add onions and cook until golden. Add in garlic and New Mexico chile powder, Cook for 1-2 more minutes until combined and fragrant. Add the ground beef and stir to combine over medium heat until browned, about 7-8 minutes. Drain excess fat if needed.
Add the cumin, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
In a separate pot, Heat up the pinto or black bean beans. You can spice these how you'd like, but I went for more red chile, New Mexico chopped green chile, cumin and paprika. Cook for an additional 5 minutes, allowing the flavors to blend.
Assemble the Navajo Tacos:
Place a piece of frybread on a plate. Add a generous scoop of the ground beef mixture.
Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, and any other desired toppings, such as sliced black olives.
Serve immediately and enjoy!
