Celebrate Native American Heritage With This Navajo Tacos Recipe

Navajo tacos are a huge part of Native American culture…and they’re delicious! First created by Lou Shepard in 1964, these tacos are made with your favorite toppings topped on Indian fry bread.

The history of this bread is actually quite sad. In 1864, the American government forced Navahos out of their home in Arizona, making them walk 300 miles to eastern New Mexico. Many people died during the trek due to harsh conditions. During this time, the US government supplied the Navajos with meager rations of flour, salt, lard, and other commodities, which they used to create the fry bread. Indian fry bread is a large part of Native American culture and food, and is considered a symbol of Native American culture and heritage

Fry Bread:

Ingredients:

- 4 cups all-purpose flour

- 2 tablespoons baking powder

- 1 teaspoon salt

- 1 ½ cups warm water

- Vegetable oil for frying

Instructions:

1. In a large bowl, combine the flour, baking powder, and salt.

2. Gradually add warm water to the dry ingredients while stirring with a fork or wooden spoon.

3. Continue mixing until the dough comes together and forms a ball.

4. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.

5. Cover the dough with a clean towel and let it rest for about 30 minutes.

6. Heat vegetable oil in a deep frying pan or Dutch oven to a temperature of about 375°F (190°C).

7. Divide the dough into 8 equal portions. Take one portion and roll it into a circle about 1/4-inch thick.

8. Carefully place the dough into the hot oil and fry until golden brown on one side (about 2-3 minutes), then flip it over and cook the other side until golden brown as well.

9. Once cooked, remove the fry bread from the oil and drain it on paper towels. Repeat the process with the remaining dough portions.

Toppings:

Ingredients:

- 1 pound ground beef or shredded pork

- 1 small onion, diced

- 1 clove garlic, minced

- 1 can (14 ounces) kidney beans, drained and rinsed

- 1 can (8 ounces) tomato sauce

- 1 tablespoon chili powder

- 1 teaspoon ground cumin

- Salt and pepper to taste

- Shredded lettuce

- Diced tomatoes

- Shredded cheese (cheddar or Monterey Jack)

- Sour cream

- Salsa

Instructions:

1. In a skillet, brown the ground beef or cook the shredded pork over medium heat. Drain any excess grease.

2. Add the diced onion and minced garlic to the skillet and cook until the onion becomes translucent.

3. Stir in the kidney beans, tomato sauce, chili powder, cumin, salt, and pepper. Simmer the mixture for about 10 minutes, allowing the flavors to meld together.

4. To assemble the Navajo Tacos, place a piece of fry bread on a plate or serving platter.

5. Spoon a generous amount of the meat and bean mixture over the fry bread.

6. Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa.

7. Repeat the process with the remaining fry bread and toppings.