Navajo Tacos on Fry Bread

Serves 4 · 30 min prep · 20 min cook

Ingredients

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1 1/2 tsp kosher salt
• 1 cup whole milk, warmed
• 3 cups vegetable oil, for frying plus 1 tbsp for the skillet
• 1 lb ground beef (80/20)
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 15 oz canned pinto beans, drained and rinsed
• 2 cups shredded iceberg lettuce
• 2 medium ripe tomatoes, diced
• 1 1/2 cups shredded sharp cheddar
• 1/2 cup sour cream
• 3/4 cup mild salsa

Instructions

1. 1In a large bowl whisk together the flour, baking powder, and salt until evenly combined.
2. 2Pour in the warm milk and stir with a wooden spoon until a soft, slightly sticky dough forms; knead gently in the bowl 8–10 times just until smooth. Cover and rest 20 minutes so the dough relaxes.
3. 3While the dough rests, heat oil in a 12-inch skillet over medium-high heat. Add the ground beef and chopped onion; cook, breaking the meat into crumbles, until the beef is browned and the onion is translucent, 6–8 minutes.
4. 4Stir in the garlic, chili powder, cumin, smoked paprika, and remaining salt; cook 1 minute until fragrant. Add the drained pinto beans and water; simmer on medium-low 5 minutes so the beans warm through and the mixture thickens slightly. Keep warm over low heat.
5. 5Pour oil into a heavy 10- or 12-inch skillet to a depth of about 1 inch and heat over medium to 350°F (a small scrap of dough should sizzle and rise immediately).
6. 6Divide the rested dough into 4 equal balls. On a lightly floured surface, pat or roll each ball into a rough 7-inch round about 1/4-inch thick; poke a small hole in the center with your finger so the bread fries evenly.
7. 7Fry one round at a time: slide it into the hot oil and cook until puffed and deep golden on the bottom, 1 1/2–2 minutes; flip with tongs and fry the second side until golden, another 1–2 minutes. Drain on a wire rack or paper towels. Repeat with remaining dough, adjusting heat to keep the oil near 350°F.
8. 8Taste the beef-bean mixture and adjust salt if needed. Re-warm briefly if it has cooled.
9. 9Place each hot fry bread on a plate. Spoon a generous layer of the seasoned beef and beans over the center, leaving a border of bread visible.
10. 10Top with shredded lettuce, diced tomato, and cheddar. Finish with dollops of sour cream and spoonfuls of salsa.
11. 11Serve immediately while the fry bread is still crisp outside and soft inside; eat with knife and fork or fold like an open-face taco.