Navajo Tacos

Instructions

1. 1

   Prepare the Fry Bread Dough

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

   Cook the Taco Meat Topping

   • While the dough rests, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned (about 5-7 minutes). Drain any excess grease.
   • Add the chopped onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
   • Stir in the chili powder, ground cumin, dried oregano, the remaining 1 teaspoon of salt, and black pepper. Cook for 1 minute to toast the spices.
   • Add the rinsed kidney beans, tomato sauce, and water. Stir to combine, bring to a simmer, then reduce heat to low. Let it simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened.
3. 3

   Fry the Bread

   • In a heavy-bottomed pot or deep skillet, heat about 2-3 inches of vegetable oil to 365°F (185°C).
   • Divide the rested dough into 6 equal portions. On a floured surface, use your hands or a rolling pin to stretch each portion into a 6-7 inch circle, about 1/4-inch thick.
   • Carefully place one piece of dough into the hot oil. It should puff up quickly. Fry for 1-2 minutes per side, until golden brown and cooked through. Use tongs to flip.
   • Remove the fry bread from the oil and place it on a wire rack or paper towel-lined plate to drain. Repeat with the remaining dough portions.
4. 4

   Assemble and Serve

   • Place a piece of warm fry bread on each plate.
   • Spoon a generous amount of the beef and bean mixture over the center of the bread.
   • Garnish with shredded lettuce, diced tomatoes, shredded cheddar cheese, and a dollop of sour cream.
   • Serve immediately while the fry bread is warm and crispy.