Mom's Navajo Tacos

4.0
(3)
3 Reviews
2 Photos

This hearty recipe was handed down from my mother, with a few modifications. Enjoy!

Submitted by Melissa Cruz
Published on April 4, 2019
Prep Time:
30 mins
Cook Time:
2 hrs
Additional Time:
8 hrs 30 mins
Total Time:
11 hrs
Servings:
6
Yield:
6 servings
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Ingredients

Chili Beans:

  • 1 pound dried pinto beans

  • 6 cups water, or as needed

  • 16 ounces frozen chili (such as Johnson®), thawed

  • 1 ½ teaspoons ground cumin

  • 1 ½ teaspoons dried oregano

  • 1 ½ teaspoons garlic powder

  • 1 ½ teaspoons onion powder

  • salt and ground black pepper to taste

Fry Bread:

  • 2 cups all-purpose flour (such as Blue Bird®)

  • 2 tablespoons baking powder

  • 1 tablespoon salt

  • ½ cup hot water, or as needed

  • ¾ cup lard

Toppings:

  • 1 (16 ounce) package shredded Cheddar cheese

  • 2 tomatoes, chopped

  • 2 onions, chopped

  • 2 cups shredded iceberg lettuce

Directions

  1. Place pinto beans in a bowl and cover with room-temperature water. Let soak, about 8 hours. Drain.

  2. Transfer drained beans to a large pot; pour in 6 cups water. Cook over medium-high heat, stirring occasionally and adding water if the level gets below 1 inch, until beans are tender, about 1 hour.

  3. Stir thawed chili, cumin, oregano, garlic powder, onion powder, salt, and black pepper into the pot. Continue cooking over medium heat, stirring occasionally, until beans are soft, about 1 hour more.

  4. Combine flour, baking powder, and salt in a large bowl. Pour in hot water gradually, 1/2 cup at a time, and knead until dough is soft but not sticky. Let dough rest, covered, about 30 minutes.

  5. Pinch off a piece of dough the size of a tennis ball; flatten out into a round on a floured surface. Repeat with remaining dough.

  6. Melt lard in a large saucepan or deep-fryer over high heat. Gently lower dough into hot lard and fry, rotating with a fork, until evenly browned, 15 to 20 seconds. Flip dough and fry until second side is golden brown, 15 to 20 seconds more. Drain fry bread on paper towels. Repeat with remaining dough.

  7. Place 1 fry bread on a plate. Cover with chili beans and top with Cheddar cheese, tomatoes, onions, and lettuce.

Cook's Note:

For cheese lovers, add cheese before and after you add chili beans.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

856 Calories
33g Fat
97g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 856
% Daily Value *
Total Fat 33g 42%
Saturated Fat 19g 94%
Cholesterol 94mg 31%
Sodium 2554mg 111%
Total Carbohydrate 97g 35%
Dietary Fiber 18g 64%
Total Sugars 6g
Protein 45g 89%
Vitamin C 15mg 17%
Calcium 973mg 75%
Iron 10mg 57%
Potassium 1653mg 35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.