Navajo Tacos
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I absolutely love making Navajo tacos (AKA Indian Tacos) with leftover sweet chili. You can use any leftover chili you have on hand, or even open up a can or two if that is what works best for you. I do use canned chili from time to time, but I think these taste especially delicious when made with my homemade sweet chili.
To make them easy, I usually use frozen roll dough. If you live in Utah, I really like Terrel’s Roll and Scone Dough. I prefer it much more than the other dough that starts with an “R”. I have found it at stores like Macey’s, Reams, and Harmons. That said, if you would rather make everything from scratch, I also have a Navajo fry bread recipe you can use instead.
When using frozen dough, you want it thawed but not fully risen. I usually take it out of the freezer about 2 hours before dinner so it is ready to work with when it is time to cook. I plan on using one roll per family member for their Navajo taco, plus an extra one or two to make scones.
That is one of my favorite parts about making these. Any extra fried dough can easily turn into dessert. Sometimes I toss the warm pieces in cinnamon sugar or dust them with powdered sugar right after frying. Other times, I just let everyone add their own toppings like butter, honey, jam, or peanut butter. It makes for such a fun meal when you can have dinner and dessert all in one.
Ingredients for Navajo Tacos
- FROZEN DINNER ROLL DOUGH
- CHILI (LEFTOVER OR FROM A CAN)
- CHEESE
- LETTUCE
- SALSA
- SOUR CREAM
- ONION – I LIKE GREEN ONION BUT RED ONION OR SWEET ONION IS ALSO GOOD
- SLICED OILVES
- ▢olives sliced, I didn’t do any this time
Instructions for Navajo Tacos
Pour oil into a deep skillet or heavy pan and heat it until it reaches frying temperature. While the oil heats, flatten each piece of roll dough into a round shape.
Carefully place one piece of dough into the hot oil. Fry it until the first side is golden brown, then flip it over and cook the other side until that is golden as well.
Remove the fried dough from the oil and place it on a paper towel-lined plate to drain any excess oil. Continue frying the remaining dough the same way.
Once all of the fry bread is ready, top each piece with warm chili, shredded cheese, and any other toppings you like. Serve right away. This recipe makes about 10 servings.
Frequently Asked Questions
Do I need to let the dough rise before frying?
No. You want the dough thawed, but not fully risen. If it rises too much, it can be harder to work with and may not fry up the same way.
How do I know when the oil is hot enough?
The oil should be hot enough that the dough begins to bubble and cook right away when added. If the oil is too cool, the dough can absorb too much oil and turn greasy.
Can I make the fry bread ahead of time?
Fry bread is best served fresh, warm, and right after frying. However, you can make it a little ahead of time and reheat it if needed.
What toppings can I add to Navajo tacos?
You can top them with chili, shredded cheese, lettuce, tomatoes, sour cream, olives, onions, salsa, or any other taco toppings you enjoy. They are easy to customize for each person.
Can I make these for dessert too?
Yes. Extra pieces of fried dough can be turned into dessert by topping them with cinnamon sugar, powdered sugar, honey, jam, or peanut butter. It is a fun way to get both dinner and dessert from the same dough.
How do I store leftovers?
Store leftover chili and toppings separately in the refrigerator. The fry bread is best fresh, but leftovers can be stored in an airtight container and reheated before serving.
Tips and Tricks
- Make sure the dough is fully thawed before frying, but do not let it rise too much. Dough that is too puffy can be harder to stretch and fry evenly.
- Flatten the dough gently with your hands or a rolling pin before adding it to the oil. Try not to make it too thin or it may not hold up as well under the toppings.
- Be sure the oil is hot enough before frying. If the oil is too cool, the dough will soak up more oil and can turn greasy instead of crisp and golden.
- Do not overcrowd the pan. Fry one or two pieces at a time, depending on the size of your pan, so the oil temperature stays steady.
- Keep an eye on the dough while frying because it cooks quickly. Once each side is golden brown, remove it right away so it does not overcook.
- Place the fried dough on paper towels after frying to help absorb any extra oil. This keeps the fry bread from feeling too heavy.
- If you have leftover fry bread, reheat it in the oven or air fryer for better texture. The microwave works, but it can make the bread a little soft.
Navajo Tacos
Real Mom Kitchen
Ingredients
- 10 frozen dinner roll dough thawed
- 2-3 cups chili leftover or from a can
Toppings
- cheese shredded
- lettuce shredded
- salsa
- sour cream
- onion diced, whatever kind you like green, purple, sweet (I use green onion)
- olives sliced, I didn't do any this time
Instructions
- Heat a pan with oil. Your gonna deep fry the roll dough. Once you get the oil to prime frying temperature, flatten a piece of roll dough and put it into the hot oil. Fry the one side until golden, then flip to cook the other side.
- Once that side is golden, remove from the oil and place on a plate lined with paper towel. Continue doing this with all your dough.
- Once complete, top the fried dough with heated chili, cheese, and other toppings. Serves 10.
