Navajo Tacos Recipe
Navajo Tacos are a delicious fusion of traditional Native American fry bread and flavorful chili beans, creating a hearty and satisfying meal. This dish features crispy bunuelos, similar to sopapillas, topped with a savory mix of ground beef and beans cooked in red chili sauce.
Finished with fresh toppings like shredded cheese, chopped onions, lettuce, and tomatoes, these tacos offer a perfect blend of textures and flavors that make for a unique and comforting dish. Perfect for a family dinner or a special treat, Navajo Tacos are sure to be a hit at any table.
Navajo Tacos Recipe
Ingredients:
For the Chili Beans:
1 lb ground beef
2 cups cooked beans (pinto or black beans work well)
2 cups red chili sauce (homemade or store-bought)
Salt and pepper, to taste
For the Bunuelos:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup warm water
Oil for deep frying
Toppings:
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup chopped onions
1 cup chopped lettuce
1 cup diced tomatoes
Instructions:
Prepare the Chili Beans:
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the cooked beans and red chili sauce to the skillet. Stir to combine.
Simmer the mixture for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Make the Bunuelos:
In a large mixing bowl, combine the flour, baking powder, and salt.
Gradually add the warm water, mixing until a dough forms. The dough should be soft but not sticky.
Divide the dough into small balls, about the size of a golf ball.
On a lightly floured surface, roll out each ball into a round, about 1/4 inch thick.
Heat oil in a deep frying pan over medium heat. Once hot, carefully place the rounds into the oil.
Fry each bunuelo until golden brown on both sides, about 1-2 minutes per side. Remove and drain on paper towels.
Assemble the Navajo Tacos:
Place a fried bunuelo on each plate.
Top with a generous portion of the chili bean mixture.
Sprinkle with shredded cheese and chopped onions.
Finish with chopped lettuce and diced tomatoes.
Serve:
Serve immediately while the bunuelos are still warm and crispy. Enjoy your Navajo tacos with additional toppings like sour cream or salsa if desired.
Notes:
Customization: This recipe is highly customizable. You can use either pinto or black beans, or even a combination of both, depending on your preference. The toppings can also be varied to include items like guacamole, jalapeños, or sour cream.
Homemade vs. Store-Bought: While homemade red chili sauce adds a deeper, richer flavor to the dish, store-bought versions are a quick and convenient substitute if you’re short on time.
Bunuelos Texture: The homemade bunuelos are the key to an authentic Navajo taco. They should be slightly crispy on the outside and soft inside. Make sure your oil is hot enough for frying to ensure a golden-brown finish.
Serving Size: This recipe serves about 4-6 tacos, depending on the size of the bunuelos and the amount of chili bean mixture used.
Versatile Dough: The bunuelo dough can be made in advance and stored in the refrigerator for a day, allowing you to fry fresh when ready to serve.
Spice Level: Adjust the heat in the chili beans by adding more or less red chili sauce or supplementing with additional spices like cayenne or chili powder.
Frying Tips: Make sure not to overcrowd the frying pan to avoid lowering the oil temperature. Fry the bunuelos in small batches for even cooking.
Healthier Alternatives: For a healthier version, you can bake the bunuelos instead of deep-frying them, though they will be less crispy.
Leftovers: If you have leftover chili beans, they make a great filling for burritos or topping for nachos the next day.
Taco Variations: You can swap the ground beef for ground turkey, chicken, or even plant-based meat alternatives for a different twist on the classic Navajo tacos.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 490 kcal | Protein: 22 g | Carbohydrates: 42 g | Fiber: 7 g | Sugar: 3 g | Fat: 26 g | Saturated Fat: 7 g | Cholesterol: 60 mg | Sodium: 900 mg
Frequently Asked Questions:
Can I use canned beans instead of cooked beans?
Yes: You can use canned beans like pinto or black beans.
Just drain and rinse them before adding to the chili mixture.
Can I substitute the ground beef with another meat?
Yes: Ground turkey, chicken, or even pork can be used as a substitute for ground beef.
You can also use a plant-based ground meat alternative.
Can I bake the bunuelos instead of frying them?
Yes: To make a healthier version, you can bake the dough rounds in the oven at 375°F (190°C) for 10-15 minutes until they are golden brown.
Can I use store-bought red chili sauce?
Yes: Store-bought red chili sauce works great if you don’t have time to make it from scratch.
Make sure to choose a sauce with a flavor you enjoy.
Can I make the dough for the bunuelos ahead of time?
Yes: You can prepare the dough ahead and store it in the fridge for up to 24 hours.
Just make sure to let it come to room temperature before rolling and frying.
Can I freeze the bunuelos?
Yes: After frying the bunuelos, you can freeze them in an airtight container.
Reheat them in the oven for a few minutes to regain their crispiness before serving.
How can I make this recipe spicier?
You can: Add diced jalapeños, use a spicier red chili sauce, or sprinkle crushed red pepper flakes into the chili bean mixture to kick up the heat.
What are some additional topping ideas for Navajo Tacos?
Additional toppings: Sour cream, guacamole, salsa, sliced jalapeños, or hot sauce are great options to enhance the flavor.
Can I make a vegetarian version of this recipe?
Yes: Omit the ground beef and use more beans or a meat substitute like plant-based crumbles.
You can also add sautéed vegetables like bell peppers or mushrooms for extra texture.
How do I store leftovers?
Store separately: Store the chili bean mixture in an airtight container in the fridge for up to 3 days.
The bunuelos should be stored separately in a sealed bag or container.
Reheat the chili on the stovetop and the bunuelos in the oven to maintain their texture.