Navajo Tacos Recipes

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BREAKFAST NAVAJO TACO



Breakfast Navajo Taco image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 25

12 ounces Breakfast Potatoes, recipe follows
6 pieces Fry Bread, recipe follows
12 eggs
12 ounces ground beef
Blackening spice, or curry spice and fennel seeds
Blackening spice, or curry spice and fennel seeds
12 ounces black beans
6 ounces roasted red pepper, sliced
6 ounces red onion, chopped
12 ounces salsa
6 ounces Monterey Jack cheese
1 1/2 pounds medium red potatoes
Olive oil, for drizzling
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon paprika
1 teaspoon chopped fresh chives
6 1/3 cups cake flour
1 1/2 tablespoons baking powder
1 tablespoon salt
6 tablespoons powdered milk
5 tablespoons shortening
2 cups water
Vegetable oil, for frying

Steps:

  • Prepare the Breakfast Potatoes according to the recipe below. While potatoes are cooking, prepare the Fry Bread according to the recipe below. In a medium pan, scramble the eggs and set them aside. Season the beef on each side with blackening spice. In a large skillet over medium heat, saute the beef until it is cooked until a medium doneness. Add the Breakfast Potatoes, black beans, and roasted peppers to the pan with the beef and stir until combined and heated through.
  • Preheat the oven to 350 degrees F. Place the fry bread on a baking sheet, and top each piece with some of the beef mixture. Top each taco with the scrambled eggs, onion, salsa, and cheese. Put the tacos in the oven and bake until the cheese is melted. Serve immediately.
  • Preheat the oven to 425 degrees F. Cut the potatoes into quarters and put them in a large bowl. Drizzle olive oil over the potatoes and mix until lightly covered. In a medium bowl, combine the salt, pepper, onion powder, paprika, and chives and mix well. Pour the spice mix over the potatoes and mix well. Put the potatoes on a large baking sheet and bake until soft and browned, about 40 minutes.
  • In a large bowl, mix the dry ingredients together. Add the shortening little by little until small balls form. Add 1 cup of water and mix it well with your hands; then add the rest of the water and knead the dough well. Cover the dough and let it rest for 30 minutes.
  • Divide the dough into 6 balls and then shape each ball into a flat circle, about 6 inches across. Fill a large heavy saucepan with 2 to 3 inches of cooking oil and heat over medium-high heat; the oil should be at 350 degrees F before you begin frying. Fry the rounds in the oil, in batches, until golden brown. Place the fry bread on paper towels to soak up excess grease.

NAVAJO TACOS



Navajo Tacos image

my husband grew up in bluff utah and this is his most favorite meal, everytime he comes home on leave this is the first meal i have to make for him

Provided by mistylin 2

Categories     Lunch/Snacks

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons powdered milk
2 (8 ounce) cans cooked chili (i use homemade)
2 cups shredded lettuce (approximate)
1 cup diced onion (approximate)
1 cup diced tomato (approxiate)
2 cups shredded cheese (approxiate)
2 -3 cups lard or 2 -3 cups oil, for frying the bread
sour cream (optional)
avocados (optional) or guacamole (optional)
salsa (optional)

Steps:

  • mix dry ingredients together in large bowl, add 1 1/2 cups hot water, mix well(i use my hands) dough should be soft and pliable, cover with plastic wrap and let sit for at least an hour.
  • form dough into small balls and pat out on floured surface.
  • in hot oil fry bread on both sides til nice and golden brown.
  • ( a cast iron skillet is best for the frying, but any heavy duty skillet will work).
  • top fry bread with chili, cheese, lettuce, tomatoes, onions, and any other taco ingredient that you like.
  • Enjoy!
  • the fry bread also makes awesome sandwiches!

NAVAJO TACOS



Navajo Tacos image

Make and share this Navajo Tacos recipe from Food.com.

Provided by Leta8076

Categories     Beans

Time 1h

Yield 10 serving(s)

Number Of Ingredients 16

4 -5 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup instant milk
2 cups water
1 1/2 lbs ground beef
1 onion, chopped
3/4 teaspoon garlic salt
1 can pinto beans
grated cheese
salsa
lettuce
tomatoes
onion
sour cream
green onion (whatever sounds good)

Steps:

  • To make fry bread: Mix dry ingredients.
  • Stir in water.
  • Knead dough lightly; cover and let rest 15 minutes.
  • Heat 1" vegetable oil in a 10" skillet.
  • Pinch off dough in small amounts and pat dough into thin 8" circles.
  • In the hot oil, quickly brown on both sides.
  • Drain on paper towels.
  • To make filling: Brown ground beef and onion, drain.
  • Add beans and garlic salt.
  • Simmer 10- 15 minutes.
  • To Serve: Spoon filling onto frybread.
  • Top with grated cheeses, salsa, lettuce, onion, or whatever sounds good.

NAVAJO TACOS



Navajo Tacos image

A traditional Indian fry bread topped with a chili-style meat and bean mixture and taco-type toppings like shredded Cheddar cheese, chopped lettuce, and sour cream. A family favorite. Serve the leftovers as dessert with honey, butter, or sugar and cinnamon.

Provided by IMATECHGIRL

Categories     Main Dish Recipes     Taco Recipes     Fry Bread Taco Recipes

Time 49m

Yield 6

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup warm water
1 pound ground beef
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (1.25 ounce) package chili seasoning (such as McCormick®)
vegetable oil (such as Crisco®) for frying

Steps:

  • Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes.
  • Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes.
  • Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough.
  • Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels.
  • Divide fry bread among serving plates while still hot. Spoon chili mixture on top.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 44.7 g, Cholesterol 47.3 mg, Fat 17.7 g, Fiber 4.7 g, Protein 21 g, SaturatedFat 4.7 g, Sodium 1127.1 mg, Sugar 2.9 g

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