Navajo Tacos

Ingredients

• For the frybread: For the frybread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• Vegetable oil, for frying Vegetable oil, for frying
• For the toppings: For the toppings:
• 1 pound (450g) ground beef or shredded chicken 1 pound (450g) ground beef or shredded chicken
• 1 tablespoon oil 1 tablespoon oil
• 1 small onion, diced 1 small onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt and pepper, to taste Salt and pepper, to taste
• Lettuce, shredded Lettuce, shredded
• Tomatoes, diced Tomatoes, diced
• Cheese, shredded Cheese, shredded
• Salsa Salsa
• Sour cream Sour cream
• Guacamole Guacamole

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 45g (Sugar: 2g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, and salt for the frybread. Gradually add the warm water and mix until a soft dough forms. Knead the dough for a few minutes until smooth. Cover and let it rest for 30 minutes.
2. 2.
   In a skillet, heat the oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent. Add the ground beef or shredded chicken and cook until browned. Stir in the chili powder, cumin, salt, and pepper. Set aside.
3. 3.
   Divide the dough into 6 equal portions and shape each portion into a round disk. Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry each dough disk until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
4. 4.
   To assemble the Navajo Tacos, place a frybread on a plate. Top with a generous amount of the seasoned ground beef or shredded chicken. Add shredded lettuce, diced tomatoes, and shredded cheese. Finish with salsa, sour cream, and guacamole. Repeat with the remaining frybreads and toppings.
5. 5.
   Serve the Navajo Tacos immediately while the frybread is still warm and crispy.

Treat your ingredients with care...

• Frybread — Ensure the dough is well-rested to achieve a light and fluffy texture. Be careful not to overmix the dough, as it can result in a tougher frybread.
• Ground beef or shredded chicken — Season the meat well with spices to enhance the flavor. Cook until fully browned and cooked through.
• Guacamole — Use ripe avocados and add a squeeze of lime juice to prevent browning. Customize the guacamole with additional ingredients like diced onions, tomatoes, or cilantro for added freshness.

Tips & Tricks

• For a spicier kick, add jalapenos or hot sauce to the toppings.
• Experiment with different types of cheese, such as Monterey Jack or Pepper Jack, for added flavor.
• If you prefer a lighter version, you can bake the frybread instead of frying it. Brush the dough disks with oil and bake at 200°C (400°F) for about 10-12 minutes, or until golden brown.

Serving advice

Serve Navajo Tacos as a main course for lunch or dinner. Accompany them with a side of refried beans and Mexican rice for a complete meal.

Presentation advice

Arrange the Navajo Tacos on a platter, showcasing the colorful toppings. Garnish with fresh cilantro leaves for an added touch of freshness.