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Fried Navajo Taco Recipe Video
|Unbleached flour||1 Cup (16 tbs)|
|Powdered milk||1 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon (Or More)|
|Water||1⁄2 Cup (8 tbs)|
|Flour||2 Tablespoon (For Your Hands)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Calories 509 Calories from Fat 207
% Daily Value*
Total Fat 23 g36.1%
Saturated Fat 3.4 g17%
Trans Fat 0 g
Cholesterol 2.4 mg
Sodium 791.4 mg33%
Total Carbohydrates 65 g21.6%
Dietary Fiber 2.2 g8.9%
Sugars 1.2 g
Protein 9 g18.4%
Vitamin A 0.5% Vitamin C 0.36%
Calcium 31.2% Iron 23.7%
*Based on a 2000 Calorie diet
2. Pour the water over the dry ingredients and stir them together with a fork until the mixture starts to clump up. I used a whisk in the video and that’s OK! to start with but it gets messy when the clumping starts so I have elected to always use the fork in the future.
3. Now while the mixture is still in the bowl flour your hands.
4. Now use your hand or hands and begin rolling the dough or moving it about the bowl to pick up all the excess flour in the bowl to coat the outside of the dough. Don’t knead the dough. You want to form a ball that is well floured on the outside and still doughy on the inside. Kneading this dough will make the resulting product heavy and take away from it’s flexibility and chew. You want the inside of the dough sticky after the ball is formed.
5. Cut the dough into 4 equal pieces and using your freshly floured hands you can stretch and shape and press the dough into any shape you want. Navajo Taco’s do not have to been perfectly round as they are not a perfect dish. If you want to roll the dough into a ball and use a roller for uniformity that is fine to, I have been known to do that as well. Form your pieces into 6 to 7 inch rough diameters or if making balls and using a rolling pin make then into 6/7 inch round diameter pieces.
6. Heat your oil in pan. You want 1/2 inch of oil in the pan minimum. The skillet should be at least a 10 inches. Heat to 350-400 F.
7. Take your formed dough and one at a time gently place the dough into the hot oil and make sure you don’t get any splatter.
8. Press your dough down with your spatula or back end of a spoon to make a bowl indentation in your dough and to get the fry bread to submerge in the oil to get some of the hot oil on the top of the dough.
9. Fry each side until golden brown, 3 to 4 minutes per side each stove will be a bit different so check the fry bread a couple of times.
10. The fry bread you make will stay warm in your oven while you make the filling. I cover mine and put it in my microwave and they stay nice and soft. Then when it comes time to put the whole thing together I just nuke the fry bread for about 10-15 seconds and you are good to go!
11. Now this recipe will make 3 to 4 fry breads and in the video I made 4. This is OK if you want to eat your Navajo Taco open faced. I made a second batch late last night just to try out a theory and found that taking this recipe and and instead of cutting the dough into 4 pieces that if you cut it into 2 pieces you can get a really nice large 8 inch plus diameter depending on how thin you want to make the dough pieces and with them being this large you will be able to load them up and then fold them up for an ultimate Navajo Taco that is just amazing! I tested this last night at about 11p.m. and by midnight my tummy was nice and full and I discovered the Jumbo Navajo Taco!