Navajo Tacos

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Father's Day is coming up. How about serving up some mini Navajo Tacos? Chef Hector Vazquez of Twin Arrows Resort shows how.

Making fry bread dough

4 cups Blue Bird Flour

3 tsp. baking powder

1 cup dry powder milk

1 tsp. table salt

4 cups lukewarm water

2 cups salad oil

In a medium-size mixing bowl combine all dried ingredients and mix. Add the lukewarm water slowly and continue to mix until firm.

Cover with plastic and set aside until it raises, about 15 minutes.

Portion and roll into 2-oz. portions.

In a deep frying pan heat up the salad oil.

Take a portion of dough with your hands and start stretching to the outside, forming a circle the size of your hand.

Place the stretched dough in the hot oil and allow to cook on both sides until golden brown. Remove from oil and set aside.

Making taco meat

2 lbs. ground beef

1 cup precooked pinto beans

1 medium yellow onion small diced

1 medium tomato diced

1 oz. tomato paste

1 cup tomato purée

1 Tbsp. cumin

1 Tbsp. garlic powder



In a saucepan heat up the ground beef and allow to cook, add the onion and continue to cook. Remove the excess fat and continue to cook. Add the remaining ingredients and simmer for 15 minutes. Keep wam.


2 oz. sour cream

2 oz. shredded cheddar cheese

1 tomato diced

2 oz. green onion slivers

2 oz. shredded iceberg lettuce

Ready to serve

Place the taco shell in serving plate, top with the taco meat, garnish with shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream and green onion slivers.


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