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This recipe was originally published in May 2010.
I love finding new ways to use my sourdough starter. When Joe mentioned that it had been a while since we had Navajo Tacos, I decided it was time to play with the Frybread recipe that is the basis of these tacos. Have you ever had a Navajo Taco?
Navajo Tacos with Sourdough Frybread
The Frybread is the “taco shell.” It is a wonderfully puffy little pastry that is placed on the the plate (either whole or torn into pieces), topped with a delicious chili-like sauce, and then piled high with your favorite toppings, such as lettuce, shredded cheese, tomatoes, salsa, sour cream, onions, etc. I started making these a couple of years ago after finding this tutorial. They were an instant hit. Navajo Tacos have been a great item to adapt to our real food diet.
Yum! These are so delicious and is a fairly simple meal to make.
As a bonus, any leftover frybread makes a sweet treat when drizzled with or dipped in honey. They reheat very well in the oven and fairly well in the skillet or a toaster. We’ve been known to have them for breakfast topped with butter and cinnamon sugar or apple butter.
Navajo Tacos with Sourdough Frybread
Ingredients
Sourdough Frybread
- 1/2 cup sourdough starter
- 1 cup milk
- 2 1/2 cups whole wheat flour
The Chili
- 1/4 to 1 pound ground beef
- 1 onion, diced
- 1 clove garlic, minced
- 2 to 3 cups cooked pinto beans (with juice)
- 1 can tomato paste
- 1/2 to 1 cup beef broth (or water)
- Salt and pepper, to taste
- Coconut oil (if needed)
Instructions
Sourdough Frybread
- Start early morning or the night before.
- Mix all ingredients until combined. Cover with a cloth and let sit for 7 to 24 hours.
- When ready to fry, stir in 1/4 teaspoon sea salt. The dough will be fairly sticky and should stir easily. Don't overwork it, just get the salt blended in.
- To fry:
- In a large skillet or pan (I use a deep cast iron) heat about an inch of coconut oil.
- While it is heating, shape your dough into patties, using flour as necessary to keep the dough from sticking to your hands (take a look at this tutorial to see what they should look like).
- When your oil is hot enough that a small piece of dough sizzles, carefully put the patties in the oil to cook.
- Cook until the bottom is brown, about 2 minutes.
- Gently flip, and cook until the second side is brown.
- Place on a cloth or paper towel to drain off excess oil.
The Chili
- In a cast iron skillet, cook the ground beef and 1/2 of the onion (reserve the other half for taco topping). Add coconut oil if needed.
- When beef is browned, add the garlic, beans, tomato paste, and 1/2 cup broth.
- Let this mixture simmer for 30 minutes or so while you cook the frybread, adding additional broth as needed. You'll want the chili to be on the saucy side.
To Serve
- Put the fry bread on your plate, either whole or torn into pieces.
- Add a ladle full (more or less) of the chili.
- Top with lettuce, onions, tomatoes, cheese, salsa, sour cream, or anything else that you enjoy on your tacos.
- Enjoy!
More Sourdough Recipes
- Sourdough Donuts
- Easy & Delicious Sourdough Savory Buns
- Rustic Sourdough Biscuits
- Sourdough French Toast with Nut & Fruit Syrup
- Sourdough Pockets
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>These look wonderful!
>wow, I'm going to have to try these! I've had navajo tacos at restaurants but have never made them myself. Thanks for the idea!
>I had these the other day at the Indian Pow wow I went to for the first time they were great!!
>I've never heard of Navajo tacos! Looks great though!
>Yum! We love mexican food. This is a great recipe for real food. Can't wait to try it. Thanks!
>Thanks everyone.
These really are very good. Especially when the chili sauce gets soaked into the frybread a bit. YUM!
Do you reuse the coconut oil here?
Hi Amy,
Yes, you can. The bread absorbs quite a bit and I usually don’t have too much left over. But what is left can be strained and reused. I hate to admit that I don’t usually strain. Just leave in the covered skillet and use to cook the next mornings eggs in.
I love the sourdough frybreads. They taste great and are an easy way to add sourdough to your diet. We often use these to accompany our meals as the kids love them and I haven’t mastered loaf bread yet.
I take starter make a usual and fry bread, top with maple flavor and powder sugar and kids get maple bars when they visit. This is the request from childhood to adult.
Yum! We love that also. 🙂
I have made these for years, but never as sour dough. I wanted to try them as sour dough, found your recipe, made it tonight, loved it!
These were delicious! I had a big pot of chicken chili and was looking for something different when I came across your recipe. The sourness of the fry bread wonderfully complimented my chili. I also topped it off with a scoop of sour cream and some cilantro! Success!
Hello, Susan!
I’m so glad you enjoyed it. Definitely one of our favorites. 🙂
And for dessert, Fry Bread with honey…soooo good, messy, but yum! I’m originally from Arizona so always had Navajo Tacos at the state fair. Your recipe brings back many ancient memories.
Hi Karen,
Yum! Honey on Fry Bread is amazing. Sometimes we do cinnamon sugar too, making it like a donut. I’m sure that is definitely not traditional, but it’s tasty. 🙂
Does the starter need to be active or can you use discarded starter?
Great question, Amy!
Since the fry bread dough ferments once mixed, you can use discarded starter and still have a decent amount of rise. They’re very forgiving.
I made these last night in regular and gluten free. I used buttermilk instead of milk. They were the best I’ve ever had. You couldn’t really tell the difference in the gluten-free ones. My new favorite dinner! And so easy! Everyone should try this recipe.