Beef Navajo Tacos

Instructions

1. 1

   Sear Beef and Sauté Aromatics

   • Pat the beef chuck chunks dry with paper towels. Season generously with 2 tsp salt and 0.5 tsp black pepper.
   • Heat 2 tbsp of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the beef in a single layer, working in batches if necessary to avoid crowding the pan.
   • Sear the beef on all sides until a deep brown crust forms, about 6-8 minutes total per batch. Remove the seared beef and set aside on a plate.
   • Reduce heat to medium. Add the chopped onion to the pot and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Scrape up any browned bits from the bottom of the pot.
   • Add the minced garlic and cook for 1 minute more until fragrant. Stir in the chili powder, cumin, oregano, and smoked paprika, and cook for 30 seconds until toasted.
2. 2

   Slow-Cook the Beef

   • Return the seared beef and any accumulated juices to the pot. Pour in the beef broth, stirring to combine.
   • Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 2.5 to 3 hours.
   • The beef is ready when it is fall-apart tender and can be easily shredded with a fork.
3. 3

   Make the Fry Bread Dough

   • While the beef is cooking, prepare the dough. In a large bowl, whisk together the all-purpose flour, baking powder, and 1 tsp of salt.
   • Gradually pour in the warm milk, mixing with a fork or your hands until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes, just until it comes together into a smooth ball. Do not overwork.
   • Place the dough back in the bowl, cover with a clean kitchen towel or plastic wrap, and let it rest for at least 20-30 minutes.
4. 4

   Shred Beef and Prepare Toppings

   • Once the beef is tender, use a slotted spoon to transfer it to a large bowl. Shred the meat using two forks, discarding any large pieces of fat.
   • Return the shredded beef to the pot and stir it into the rich sauce. Keep it warm over very low heat while you fry the bread.
   • While the dough rests and beef finishes cooking, prepare your toppings: warm the pinto beans, shred the lettuce, dice the tomatoes, and shred the cheese.
5. 5

   Fry the Bread

   • Divide the rested dough into 4 equal portions. On a lightly floured surface, use your hands or a rolling pin to stretch each portion into a circle about 6-7 inches in diameter and 1/4-inch thick.
   • In a large, deep skillet or pot, heat about 1.5 inches of vegetable oil to 350-365°F (175-185°C). Use a thermometer for best results.
   • Carefully lay one piece of dough into the hot oil, away from you. It should puff up quickly. Fry for 60-90 seconds per side, until golden brown and cooked through.
   • Using tongs, remove the fry bread from the oil, allowing excess oil to drip off. Place it on a wire rack or a plate lined with paper towels to drain. Repeat with the remaining dough.
6. 6

   Assemble and Serve

   • Place a piece of warm, fresh fry bread on each plate.
   • Top generously with the shredded beef, followed by a spoonful of warm pinto beans, shredded lettuce, diced tomatoes, and cheddar cheese.
   • Finish with a dollop of sour cream. Serve immediately for the best texture and flavor.