1. Recipes

How to Make Mom's Navajo Tacos - A Step-by-Step Guide

When it comes to comfort food, every family has their own favorite recipes that have been passed down through generations. One such beloved dish in many Navajo households is Mom's Navajo Tacos. This hearty and delicious meal has been a staple in Navajo homes for years, and it is a perfect example of the fusion of traditional Native American cuisine and flavors with a modern twist. Mom's Navajo Tacos are a delicious and satisfying meal that brings together all the flavors and textures of the S...

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Ingredients

  • 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
  • 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
  • 1 (16 ounce) package shredded Cheddar cheese
  • 2 tomatoes, chopped
  • 2 onions, chopped
  • 2 cups shredded iceberg lettuce

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs
  • Additional Time: 8 hrs 30 mins
  • Total Time: 11 hrs
  • Servings: 6
  • Yield: 6 servings

  • Place pinto beans in a bowl and cover with room-temperature water. Let soak, about 8 hours. Drain.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Place 1 fry bread on a plate. Cover with chili beans and top with Cheddar cheese, tomatoes, onions, and lettuce.

    • Nutrition

    856 cal.

    • Total Fat: 33g
    • Saturated Fat: 19g
    • Cholesterol: 94mg
    • Sodium: 2554mg
    • Total Carbohydrate: 97g
    • Dietary Fiber: 18g
    • Total Sugars: 6g
    • Protein: 45g
    • Vitamin C: 15mg
    • Calcium: 973mg
    • Iron: 10mg
    • Potassium: 1653mg

    Categories

    Ground beef recipes
    Lettuce recipes
    Tomato recipes
    Cheese recipes