Navajo Fry Bread with Smoked Brisket & Hatch Green Chile
Golden, pillowy Navajo fry bread forms the perfect canvas for layers of rich, smoky brisket and the gentle heat of roasted Hatch green chiles.
Every bite is a fusion of cultures and flavors—crispy edges giving way to tender chew, juicy beef melting into the bread, and the chiles adding a burst of earthy, sun-kissed warmth. This isn’t just a dish; it’s a story told through texture, aroma, and color—rooted in tradition, elevated with slow-smoked barbecue, and brightened with the fresh tang of lime and crema.
Perfect for gatherings, this recipe brings comfort, celebration, and a touch of Southwestern magic to your table.
Why People Will Love This Navajo Fry Bread with Smoked Brisket & Hatch Green Chile Recipe:
A harmony of textures – The crisp, golden exterior of fry bread gives way to a tender, slightly chewy center, creating the perfect base for rich, melt-in-your-mouth brisket.
Layers of bold, nuanced flavor – Earthy, smoky brisket pairs with the roasted sweetness and gentle heat of Hatch green chiles, balanced by fresh lime, creamy toppings, and salty queso fresco.
A celebration of tradition and innovation – Rooted in Native American culinary heritage yet elevated with slow-smoked barbecue and vibrant Southwestern elements.
A feast for the senses – From the sizzling sound of fry bread hitting hot oil to the aroma of charred chiles and the vivid colors on the plate, every element invites anticipation.
Perfect for sharing and gatherings – This dish has a generous, communal feel—ideal for family dinners, backyard cookouts, or festive events where food is part of the storytelling.
Key Ingredients:
Fry Bread – A soft yet crisp flatbread made from simple pantry staples, creating a warm, golden canvas for rich, savory toppings.
Smoked Brisket – Slow-cooked to perfection, with layers of smoke and spice that melt into tender, juicy bites.
Hatch Green Chiles – Fire-roasted until blistered, delivering a balance of gentle heat, smoky depth, and natural sweetness unique to the Southwest.
Queso Fresco & Crema – Cool, creamy, and slightly tangy toppings that balance the bold richness of the meat and chiles.
Fresh Garnishes – Cilantro, lime wedges, and pickled onions bring brightness, color, and a refreshing contrast to the hearty base.
Expert Tips:
Mastering the Fry Bread Texture
Keep your dough just slightly sticky before resting—it ensures the bread puffs up and stays tender inside.
Poke a small hole in the center before frying to prevent uneven bubbles and help it cook evenly.
Fry in small batches to maintain oil temperature between 350–365°F (175–185°C)—temperature control is everything for crisp yet soft results.
Bringing Out the Best in the Brisket
If making from scratch, rest the brisket for at least 1 hour wrapped in butcher paper or foil—this locks in juices and makes slicing clean and easy.
Reheat leftover brisket gently with a splash of beef broth or its own drippings to avoid drying it out.
Slice against the grain for tenderness—especially crucial for thicker cuts.
Perfecting Hatch Green Chile Flavor
Roast until skins are evenly blistered and charred—this deepens sweetness and adds smoky complexity.
Steam in a covered bowl after roasting to make peeling easier and preserve moisture.
Toss with fresh lime juice just before serving to brighten the roasted flavor.
Layering for Maximum Impact
Start with warm fry bread, then brisket, then chiles—this order keeps the bread from becoming soggy.
Add cool elements like crema and queso fresco last, so they contrast beautifully with the hot toppings.
Don’t overload—balanced layering lets each element shine without overpowering the others.
Strategic Make-Ahead Moves
Fry bread dough can be made up to 1 day ahead and stored in the fridge (bring to room temp before shaping).
Roast and peel chiles the day before; keep in an airtight container with a drizzle of oil.
Brisket improves after resting overnight—slice and reheat gently when ready to serve.
Navajo Fry Bread with Smoked Brisket & Hatch Green Chile
Ingredients
Fry Bread (6 rounds)
2 cups (240 g) all-purpose flour
2 tsp baking powder
1 tsp kosher salt
¾–1 cup (180–240 ml) warm water
2 Tbsp melted shortening or neutral oil (optional, for tenderness)
Neutral oil for frying (about 3–4 cups)
Smoked Brisket
1½ lb leftover smoked brisket, sliced (quick version)
or
3–4 lb brisket flat, trimmed to ¼” fat (from scratch)
Rub: 2 Tbsp kosher salt, 2 Tbsp coarse black pepper, 2 tsp garlic powder, 1 tsp smoked paprika
Roasted Hatch Green Chiles
6 Hatch chiles (or Anaheim if needed)
1 small garlic clove, minced
1 Tbsp lime juice
1 tsp olive oil
½ tsp kosher salt, pinch of cumin
Optional garnishes
Queso fresco or cotija, crema/sour cream, cilantro, pickled red onion, warm pinto or refried beans, lime wedges
Instructions
1) Smoke (or warm) the brisket
From scratch: Rub the brisket (binder mustard optional). Smoke at 225°F/107°C to an internal 165°F (6–7 hrs). Wrap in butcher paper/foil; continue to 200–203°F and rest 1 hr before slicing.
Using leftovers: Warm slices gently in a skillet with a splash of broth/drippings; keep juicy.
2) Roast the Hatch chiles
Broil or grill until skins blister and char, 6–8 min per side.
Steam in a covered bowl 10 min, peel, seed, and cut into long strips.
Toss with garlic, lime juice, oil, salt, and a pinch of cumin. Keep warm.
3) Make the fry bread
Whisk flour, baking powder, and salt. Add ¾ cup warm water (and melted shortening if using); mix to a soft, slightly sticky dough, adding more water as needed.
Rest dough 10–15 min (covered). Divide into 6 balls.
On a lightly floured surface, pat each to a 6–7 in (15–18 cm) round, ⅛–¼ in thick. Poke a small hole in the center (helps even puffing).
4) Fry
Heat 1–1½ in oil to 350–365°F (175–185°C).
Fry each round 45–60 sec per side until puffed and golden. Drain on a rack; sprinkle a pinch of salt.
5) Assemble
Lay warm brisket slices over each fry bread. Top with generous Hatch chile strips.
Finish with crema, queso fresco, cilantro, and a squeeze of lime. Serve immediately.
Tips & Swaps
Oil temp is everything: Too cool = greasy; too hot = dark outside/raw inside.
Don’t over-knead the dough—just bring it together for tender bread.
No smoker? Roast a 2–3 lb brisket flat in the oven at 300°F covered until 200°F internal (3½–5 hrs), or use good BBQ-shop brisket.
Air-fryer option: Brush dough rounds with oil; cook at 400°F (205°C) 4–6 min, flipping once (texture is breadier, less blistered).
Important Notes When Making Navajo Fry Bread with Smoked Brisket & Hatch Green Chile Recipe:
Oil Temperature is the Deciding Factor
Fry bread needs a steady 350–365°F (175–185°C) oil temperature—too cool and it will absorb oil and turn greasy, too hot and it will burn outside before the center cooks.
Use a deep-fry thermometer or test with a small dough scrap—it should sizzle immediately and rise to the top within 3–4 seconds.
Dough Handling Matters
Do not over-knead—fry bread is meant to be tender, and excess gluten development will make it chewy.
Keep dough covered when resting to prevent drying, which causes uneven frying.
Pat, don’t roll, the dough into rounds—rolling can press out too much air and reduce puffing.
Brisket Moisture Control
Always slice brisket against the grain for tenderness.
If reheating, add a splash of broth or drippings to maintain moisture; dry brisket will lose its melt-in-mouth appeal.
Wrap sliced brisket in foil to keep it hot until serving—cold brisket will dull the full flavor profile.
Hatch Chile Flavor Balance
Char skins thoroughly for maximum smoky depth, but don’t burn the flesh—over-charring can make them bitter.
Season after peeling—salt sticks better and doesn’t draw out too much moisture prematurely.
Keep them warm before assembly to avoid cooling the fry bread and brisket too quickly.
Assembly Timing is Critical
Assemble just before serving to keep fry bread crisp and toppings fresh.
Layer in this order for texture control: bread → brisket → chiles → cool toppings (crema, cheese) → herbs/lime.
Avoid overloading—too much moisture will make the fry bread soggy within minutes.
How To Enjoy Navajo Fry Bread with Smoked Brisket & Hatch Green Chile After Cooking:
1. Serve Immediately for Peak Flavor
Navajo fry bread is best when it’s freshly fried—crispy on the outside, soft and airy inside.
Warm brisket and roasted chiles release aromatic steam that blends beautifully with the fry bread’s toasty aroma.
Assemble just before serving so the bread stays crisp and doesn’t get soggy.
2. Layer Like a Pro
Base Layer: Lay the fry bread flat and start with a thin spread of warm refried or pinto beans to create a rich foundation.
Protein Layer: Add slices of juicy smoked brisket, letting some edges hang over for a hearty presentation.
Vegetable Layer: Arrange Hatch chile strips evenly for a vibrant pop of green and subtle heat.
Finishing Touches: Sprinkle crumbled queso fresco, drizzle crema, and scatter fresh cilantro for freshness and color.
3. Enhance with Sides
Serve alongside lime wedges for brightness that cuts through the richness.
Offer pickled red onions for tang and crunch.
Pair with a small bowl of smoky charro beans or a fresh corn salad for a complete Southwestern plate.
4. Pairing Suggestions
Drinks: Complement with cold Mexican lager, iced hibiscus tea (agua de jamaica), or a smoky mezcal cocktail.
Condiments: Have extra crema, salsa verde, and roasted corn salsa on the table for guests to customize their bites.
5. Creative Leftover Uses
Taco-Style Fold: Fold the fry bread over leftover brisket and chiles for an easy hand-held snack.
Breakfast Remix: Top with a fried egg and avocado slices for a bold brunch plate.
Chili Companion: Serve smaller pieces of fry bread alongside a bowl of hearty beef or bean chili.
Nutrition Information
For one serving of Navajo Fry Bread with Smoked Brisket & Hatch Green Chile (assuming the recipe makes 6 servings, with garnishes like crema and queso fresco included):
Calories: 525 kcal | Total Fat: 26.8 g | Saturated Fat: 10.4 g | Monounsaturated Fat: 10.2 g | Polyunsaturated Fat: 3.0 g | Cholesterol: 82 mg | Sodium: 980 mg (varies with salt and seasoning) | Total Carbohydrates: 42.5 g | Dietary Fiber: 3.4 g | Sugars: 2.6 g | Protein: 31.7 g
Frequently Asked Questions:
Can I make the fry bread dough ahead of time?
Yes. You can prepare the dough up to 24 hours in advance, wrap it tightly in plastic wrap, and store it in the refrigerator.
Let it come to room temperature (about 30–45 minutes) before shaping and frying to ensure proper puff and texture.
What’s the best way to reheat leftover fry bread?
Reheat fry bread in a 350°F (175°C) oven for 5–7 minutes to restore crispness without making it greasy.
Avoid microwaving—it tends to make the bread chewy instead of light.
How do I make this recipe if I don’t have a smoker?
You can oven-roast a brisket flat at 300°F (150°C) covered in foil until it reaches an internal temp of 200°F (about 3½–5 hours for 2–3 lbs).
Rest for at least 30 minutes before slicing. You’ll miss a bit of smoke flavor, but you can add a small amount of smoked paprika or liquid smoke to mimic it.
Can I swap Hatch chiles with something else if they’re not in season?
Yes. Anaheim peppers are the closest substitute in flavor and heat. For a spicier kick, mix in a few roasted jalapeños. If you want mild but smoky, try roasted poblano peppers.
How can I keep the brisket juicy when reheating?
Warm slices gently in a skillet over low heat with a splash of beef broth, brisket drippings, or even a touch of water.
Cover with a lid so the steam helps prevent drying out while keeping the meat tender.
How do I know when the fry bread oil is at the right temperature?
Use a deep-fry thermometer for accuracy—350–365°F (175–185°C) is ideal. If you don’t have one, drop in a small piece of dough: it should sizzle immediately and rise to the surface within 2–3 seconds. If it browns too fast, your oil is too hot; if it sinks and barely bubbles, it’s too cool.
What’s the best way to get the fry bread perfectly puffy without being greasy?
Two things: don’t overwork the dough, and make sure the oil is hot enough. Over-kneading develops gluten, which makes bread tougher.
Proper oil temp prevents the dough from absorbing excess oil while frying.
How can I keep my brisket slices from falling apart while assembling?
Always slice brisket against the grain and only right before serving. Use a sharp slicing knife, and make slightly thicker slices for fry bread assembly so they hold together when topped with chiles and garnishes.
Can I roast Hatch chiles without a broiler or grill?
Yes. Place them directly over a gas burner flame, turning with tongs until blistered on all sides.
Alternatively, you can roast them in a cast-iron skillet over high heat until the skins char. Just make sure to steam them in a covered bowl afterward to loosen the skins.
What’s the best way to time everything so the bread, brisket, and chiles are all hot at the same time?
Start by reheating or smoking the brisket first since it takes the longest. While it rests, roast and prep the Hatch chiles.
Then make the fry bread last—frying goes quickly and ensures it’s warm and crisp when served. Aim to assemble immediately so all components are hot and fresh.