Navajo Tacos
User Reviews
4.9
16 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
20 mins
-
Total Time
1 hr
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Servings
8
-
Calories
412 kcal
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Course
Main Course, Lunch
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Cuisine
American
Navajo Tacos
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Navajo Tacos - A simple yet delicious recipe for homemade fry bread topped with juicy flank steak, cheese, tomatoes, and green onions. A delicious twist on the classic taco, fun to enjoy with your family!
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Ingredients
Dough
- ¾ to 1 cup water warm
- ½ teaspoon salt
- ¼ cup olive oil
- 2 cups all-purpose flour
- 2¼ teaspoon active dry yeast (or 1 pkg, 2 1/4 tsp in a package)
Steak
- 1½ pounds flank steak
- ½ cup taco sauce
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
Toppings
- 2 cups mozzarella cheese
- 2 cups lettuce
- tomato
- green onions
- cilantro
- 1 cup vegetable oil for frying bread
Instructions
- To make the steak mix all the spices together, excluding the taco sauce, and rub over the flank steak on both sides. Grill the steak to your preference, I grilled mine to medium rare. After it's grilled, cover it with aluminum foil and let it rest for about 10 minutes, during which time you can make the dough.
- Pour the yeast over the warm water in a small bowl.
- In the bowl of your mixer, add the flour and salt and mix. Add the olive oil and using the dough hook, mix for about a min.
- Add the yeast mixture to the flour mixture and mix until well incorporated. You can probably get about 6 to 8 tacos out of this dough, so if you're not going to fry all of them, you can freeze half. Cut the dough into about 6 or 8 equal pieces, depending on how big you want each taco and roll each piece with a rolling pin so that it's about ¼ of an inch in thickness.
- In a large frying pan heat enough vegetable oil so that it's ½ inch deep. Fry 1 or 2 of the rolled out dough pieces, depending on how big your frying pan is. Fry until golden on both sides. When done place over paper towels.
- While the dough is frying, cut the steak into thin slices. Place steak into a bowl and pour taco sauce over and toss so that each piece is fully coated. If you need more sauce, feel free to add more.
- To serve, top each piece of fried bread with steak, freshly shredded mozzarella cheese, tomatoes, lettuce, green onions and cilantro.
Equipments used:
Notes
- You can probably get about 6 to 8 tacos out of this dough, so if you're not going to fry all of them, you can freeze half.
- Freezing Dough: Store excess dough, sealed tightly, in your freezer for up to a year!
- Store leftovers separately. Store leftover flank steak in an airtight container in the fridge for up to 4 days. Leftover fry bread might not keep as well and may lose its texture - it's best to use it up immediately. See above for freezing instructions.
Nutrition Information
Show Details
Serving
1taco
Calories
412kcal
(21%)
Carbohydrates
27g
(9%)
Protein
29g
(58%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Cholesterol
73mg
(24%)
Sodium
652mg
(27%)
Potassium
392mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
480IU
(10%)
Vitamin C
1mg
(1%)
Calcium
170mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 412kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 29g | 58% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 73mg | 24% |
| Sodium | 652mg | 27% |
| Potassium | 392mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 170mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
16 reviews
Excellent
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