Hearty Navajo Chili Tacos
Inspired by cherished family traditions, these Hearty Navajo Chili Tacos combine tender fry bread with a rich, flavorful chili, topped with fresh vegetables and creamy cheese. This beloved meal holds a special place in my husband's heart, rooted in his childhood memories of Bluff, Utah. Each time he returns home on leave, this dish is the first to grace our table, bringing with it warmth, comfort, and a reminder of home. Perfect for lunch or a satisfying snack, gather your loved ones and enjoy the vibrant flavors and textures in every bite!
N/A
Servings
400
Calories
13
Ingredients
Ingredients
flour
4 cups (all-purpose flour)
baking powder
1 tablespoon (baking powder)
salt
1 teaspoon (table salt)
powdered milk
2 tablespoons (dry powdered milk)
cooked chili
2 (8 ounce) cans (homemade or store-bought chili)
shredded lettuce
2 cups (roughly chopped or shredded)
diced onion
1 cup (finely diced)
diced tomato
1 cup (finely diced)
shredded cheese
2 cups (cheddar or your favorite cheese)
lard or oil
2-3 cups (for frying the fry bread)
sour cream
to taste (optional topping)
avocados or guacamole
to taste (optional topping)
salsa
to taste (optional topping)
Instructions
1
In a large bowl, combine the flour, baking powder, salt, and powdered milk. Mix the dry ingredients well until evenly distributed.
2
Slowly add 1½ cups of hot water to the dry mixture, then mix thoroughly using your hands until a soft and pliable dough forms. If the dough is too dry, add more water a little at a time.
3
Cover the dough with plastic wrap and let it rest for at least an hour to allow it to become more pliable.
4
Once rested, divide the dough into small balls (about the size of a golf ball) and place them on a floured surface. Flatten each ball gently with your hands or a rolling pin to form discs.
5
In a heavy-duty skillet or cast iron skillet, heat the lard or oil over medium-high heat until hot but not smoking.
6
Carefully place the flattened dough discs into the hot oil, frying them on both sides until they achieve a beautiful golden brown color. This should take about 1-2 minutes per side.
7
Remove the fry bread from the oil and place it on a paper towel-lined plate to drain excess oil.
8
To assemble, top the fry bread with warm chili, then layer with shredded cheese, lettuce, diced onions, and tomatoes. Include any optional toppings like sour cream, avocado, guacamole, or salsa for added flavor.
9
Serve immediately and enjoy the joy of this classic dish, or use leftover fry bread to create delicious sandwiches!
Nutrition Information
22
Fat
37.5
Carbs
10
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Hearty Navajo Chili Tacos?
Hearty Navajo Chili Tacos are a traditional-style dish consisting of homemade golden-brown fry bread topped with savory chili, fresh vegetables, and cheese.
Where does this recipe originate?
This recipe is inspired by family traditions from Bluff, Utah, and is a comfort food staple for returning family members.
What ingredients are needed for the fry bread dough?
The dough requires 4 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, 2 tablespoons of dry powdered milk, and 1.5 cups of hot water.
How long should the dough rest before frying?
The dough should be covered with plastic wrap and allowed to rest for at least one hour to ensure it becomes pliable.
What size should the dough balls be before flattening?
The dough should be divided into small balls roughly the size of a golf ball before being flattened into discs.
What is the best way to flatten the fry bread dough?
You can flatten the dough balls gently using your hands or a rolling pin on a floured surface to form discs.
What kind of fat should be used for frying?
You can use 2 to 3 cups of either lard or oil for frying the bread.
At what temperature should the oil be heated?
The oil or lard should be heated over medium-high heat until hot but not smoking.
How long does it take to fry the bread?
Each side of the dough disc should be fried for approximately 1 to 2 minutes until it reaches a golden brown color.
How do you remove excess oil from the fry bread?
Place the cooked fry bread on a paper towel-lined plate immediately after removing it from the skillet to drain excess oil.
What kind of chili is recommended for this recipe?
You can use two 8-ounce cans of either homemade or store-bought cooked chili.
What are the standard toppings for Navajo Tacos?
The standard assembly includes warm chili, shredded cheese, shredded lettuce, diced onions, and diced tomatoes.
Are there any optional toppings suggested?
Yes, you can add sour cream, avocados, guacamole, or salsa to taste for additional flavor.
Can leftover fry bread be used for other meals?
Absolutely, leftover fry bread can be used to create delicious sandwiches.
What should the texture of the dough be like?
The dough should be soft and pliable. If it is too dry, you can add more water a little at a time.
What is the calorie count for this recipe?
Each serving contains approximately 400 calories.
How much protein is in one serving?
There are 10 grams of protein per serving.
What is the fat content of this dish?
This dish contains 22 grams of fat per serving.
How many carbohydrates are in a serving?
There are approximately 37.5 grams of carbohydrates per serving.
Is a specific type of skillet required?
A heavy-duty skillet or a cast iron skillet is recommended for even heating and frying.
Why is powdered milk used in the fry bread?
Powdered milk is used in the dry mixture to help achieve the specific texture and flavor of traditional Navajo fry bread.
How much shredded lettuce is used?
The recipe calls for 2 cups of roughly chopped or shredded lettuce.
What kind of cheese is best for these tacos?
Cheddar cheese is recommended, though you can use any of your favorite shredded cheeses.
Can this be served as a snack?
Yes, while hearty enough for a meal, it is also described as a satisfying snack.
How many ingredients are in this recipe total?
There are a total of 13 ingredients, including the optional toppings.
How do you mix the dry ingredients?
Combine the flour, baking powder, salt, and powdered milk in a large bowl and mix until evenly distributed before adding water.
What tags are associated with this recipe?
Tags include navajo tacos, fry bread, chili, comfort food, family recipe, utah, lunch, snack, and homemade.
Is the onion diced or sliced?
The recipe specifies 1 cup of finely diced onion.
Should the water be cold or hot when making the dough?
The recipe specifically calls for 1.5 cups of hot water to be added to the dry mixture.
How should the tacos be served?
They should be served immediately after assembly to enjoy the contrast of the warm fry bread and chili with the fresh toppings.