Amazing doesn’t begin to describe Navajo tacos. Delicious fry bread forms the base, which you top with chili and taco toppings. They’re colorful, flavorful, easy to make, and cheap – only about 75¢ per serving.
Making fry bread dough is super simple. You just put all the ingredients (flour, salt, baking powder, and milk) into a mixing bowl and mix it together. The dough should hold together and be slightly tacky. If your dough is too dry, add a little water or milk until it looks like this:
Next, you’ll split the dough into 8 balls, then roll the balls out on a floured surface. I like my fry bread to be about 1/4 inch thick so it can hold the crazy amount of toppings I put on it.
Once all 8 balls are rolled out, melt the shortening in a frying pan on medium heat. I like to have a deeper one for this. The shortening is ready to go when you flick water on it and the shortening makes an awesome popping noise. This is kinda fun to do.
Once the shortening pops, lay the fry bread dough in the pan. The dough doesn’t need to cook long – maybe 45 seconds on each side. It’s ready to turn when the tops of the dough bubbles are golden brown.
Once your bread is golden on both sides, fish it out and lay it on a plate. Putting a paper towel down on the plate beforehand helps with blotting up the grease.
Now all that’s left is loading your taco up with toppings. Once you’ve piled your fry bread high with deliciousness, you can try to eat it. Real Navajos can fold these things like a taco and eat them with no mess (I’ve seen it!), but I can’t. I use a knife and fork to cut mine up. Doesn’t matter, because it tastes amazing either way!
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