Navajo Tacos are a Southwestern American dish featuring a fried dough base, known as fry bread, topped with savory fillings like seasoned ground beef, beans, and various fresh toppings. They are a beloved comfort food with deep cultural roots, often associated with Native American cuisine, particularly the Navajo Nation.

• Prep Time: 15-30 minutes

• Cook Time: 20-45 minutes

• Servings: 6

• Temperature: 350°F - 375°F (175°C - 190°C) for frying

Ingredients:

• All-Purpose Flour: 2 cups (240 g)

• Baking Powder: 1 teaspoon (5 g)

• Salt: 0.5 teaspoon (3 g)

• Warm Water: 1 cup (240 ml)

• Ground Beef: 1 pound (450 g)

• Onion, Chopped: 1 medium (about 1/2 cup / 75 g)

• Pinto Beans, Rinsed and Drained: 1 (15 oz / 425 g) can

• Diced Tomatoes, Undrained: 1 (14.5 oz / 410 g) can

• Chili Seasoning Mix: 1 (1.25 oz / 35 g) package

• Cherry De-Lite Cherry Jalapeno (1 tbsp)

• Vegetable Oil, Shortening, or Lard: 3 cups (720 ml) for frying

• Toppings: Shredded cheese, chopped lettuce, diced tomatoes, sour cream, sliced avocado, green onions, or Cherry De-Lite Cherry Salsa (as desired)

Equipment:

• Large Mixing Bowls

• Wooden Spoon or Fork

• Large Skillet or Frying Pan (preferably cast iron for even heat)

• Tongs

• Paper Towels

• Measuring Cups and Spoons

• Rolling Pin (optional, for flattening dough)

Directions:

1. In a large bowl, combine the flour, baking powder, and salt. Gradually pour in the warm water while stirring with a fork until a dough forms. The dough should be soft and pliable but not sticky.

2. Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth. Transfer to a clean bowl, cover tightly with plastic wrap, and let rest for 15 minutes

3. While the dough rests, heat the oil in a large skillet or frying pan over medium heat until it reaches 350°F - 375°F (175°C - 190°C). A small piece of dough dropped into the oil should sizzle and rise to the surface immediately.

4. Divide the rested dough into 6 equal pieces. On a lightly floured surface, roll each piece into a ball, then flatten it into a disc about 4-6 inches in diameter and 1/2-inch thick.

5. Carefully place the dough discs into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes on each side, or until golden brown and puffy. Bubbles will form in the dough during cooking; if a bubble is very large, gently puncture it with a fork. Use tongs to flip the bread.

6. Remove the cooked fry bread with tongs and place it on a plate lined with paper towels to drain excess oil. Keep warm in a low oven while cooking the remaining bread.

7. In a separate skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon. Drain off excess grease.

8. Stir in the chopped onion and cook for 3-5 minutes until softened. Add the pinto beans, diced tomatoes with their juices, chili seasoning mix, and Cherry De-Lite Cherry Jalapeno. Simmer for 10-15 minutes to allow the flavors to meld.

9. To serve, place a warm fry bread on a plate and generously top it with the chili mixture. Add your favorite toppings like Cherry De-Lite Cherry Salsa, shredded cheese, chopped lettuce, diced tomatoes, sour cream, and avocado..