New Mexican Navajo Tacos

Cultures and cuisine have always gone hand-in-hand. Notably, American cultures, with a brief but vivid history and dynamic blend of diverse heritages, have cultivated a multitude of regional traditions and treasured recipes across the country.

Found in a land where pink sunsets saturate the skies and tumbleweeds roam free, a simple dish from the past is a Southwesterner favourite – the tasty and famous Navajo Taco. Crisp and fluffy pillows of frybread, topped with perfectly seasoned pinto beans and ground beef, garnished with crunchy ribbons of fresh lettuce and diced red tomatoes.

Originating in the 19th century, when Americans were actively settling in the west and relocating Native American tribes, perfect frybread is the key to amazing Navajo Tacos. In 1864, approximately 8,000 Navajo Native American people of the Colorado Plateau were forced to walk 300 miles to Bosque Redondo, New Mexico, one of the first developed Indian reservations. During their difficult journey, known as “The Long Walk,” flour, sugar, baking soda and lard were the only rations provided to the Navajo people. Combining the flour with water, adding a pinch of sugar and baking soda, and frying the dough in lard, the recipe for frybread was created and a tradition began. Today, the Navajo people recognise their ancestors oppression and celebrate their heritage by cherishing this recipe with friends and family.

Traditionally eaten on its own, frybread is now often served as a Frybread Taco, or Navajo Taco. Most Southwestern Indian tribes have created their own treasured version of Navajo Tacos. Some top with homemade spicy salsa. Many pile on the fire-roasted and diced green chiles, a southwest staple. Whether garnished with a spoonful of cooling sour cream, slices of buttery avocado or sprigs of zesty coriander, Navajo Tacos are a delicious and beloved piece of American history.

For the Frybread
2 cups flour
1/3 cup powdered milk
2 teaspoons baking powder
1 tablespoon lard or butter
3/4 cup warm water
1/2-1 cup canola oil or melted lard

In a large bowl, mix the flour, powdered milk and baking powder. Cut in 1 tablespoon of lard until the mixture crumbles. Add water and mix until a soft dough forms.

On a lightly floured surface, knead the dough until smooth and springy in texture, 3-5 minutes. Break apart into 12 balls, rolling and kneading each until smooth. Set aside for 45-60 minutes.

On the floured surface, roll each ball into a 4-5 inch circle. One by one, stretch each circle to a 7-8 inch diameter. Poke a hole in the center of the circle and fry in hot oil (around 375°F or 190°C) until the dough is lightly browned, turning over once. Continue this process with the remaining dough circles.

For the Taco filling
1 pound ground beef
1-2 teaspoons red chilli powder
1 teaspoon garlic, chopped
1 cup pinto beans, cooked
3/4 cup water
1 cup cheddar cheese, shredded
2 cups romaine lettuce, shredded
2 roma tomatoes, diced
1 cup green chiles or salsa

In a large skillet, cook the ground beef, chopping into bits with a spatula or wooden spoon as it begins to brown. Once the meat is nearly all browned, discard any excess oil. Add the red chile powder, garlic, beans and water. Mix well and cook for an additional 5-10 minutes.

Assembly

Place cooked fry bread in the centre of a plate. Top with the beef mixture, cheddar cheese, lettuce, tomatoes and green chiles or salsa. Serve immediately.

You may also garnish with sour cream and sliced avocado. For a sweet version, frybread may also be served with butter or honey.