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Navajo Tacos with Hatch red chile sauce

  • Author: Emily
  • Total Time: 25 minutes
  • Yield: 6 frybread 1x


Recipe for creating a batch of golden frybread you can top with your choice of taco toppings and Hatch red chile sauce for an authentic and delicious meal.


Units Scale

Indian fry bread

  • 3 cups all-purpose flour + more for dusting work surface
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons lard or crisco
  • 1 cup milk
  • 3+ cups frying oil, such as vegetable oil, canola oil, or peanut oil


  • prepared Hatch red chile sauce
  • cooked pinto beans or black beans (or refried)
  • cooked taco meat
  • hopped lettuce
  • shredded cheese (Monterrey Jack, cheddar, Mexican blend all work fine)
  • diced tomato
  • sour cream
  • sliced olives
  • avocado/guacamole
  • chopped roasted Hatch green chile


  1. Fill a stovetop dutch oven or deep sided 12-inch frying pan with vegetable oil at least 3 inches deep. Set it over medium-high heat.
  2. Place the flour, baking powder and salt in a large mixing bowl and stir to combine. Add the lard and incorporate into the dry ingredients by smashing with a fork or pie cutter several times.
  3. Pour in the milk and stir with a wooden spoon until the dough is sticky and no streaks of flour remain.
  4. Generously dust a workspace with flour and scrape the wet dough out of the bowl and onto the work surface. Using your hands, knead the dough for about 5 minutes or until smooth, adding more flour as needed to keep it from sticking.
  5. Divide the dough into approximately 6 even sections and roll each into a ball. Cover loosely with plastic wrap. Using a rolling pin, roll one dough ball flat to a thickness of about 1/4 inch.
  6. When the frying oil reaches approximately 375 degrees F, slowly slide the dough into the oil. Using a knife or fork, poke any large bubbles that appear in the dough. When the edges appear slightly golden brown, flip the frybread over to cook on the opposite side. Remove and place on a paper towel-lined plate. Repeat with each remaining ball of dough. Serve warm, either drizzled with honey or topped with Navajo taco ingredients.


*Notes on working with frying oil* If you don’t have a food thermometer, you can tell the frying oil is to the correct temperature by sticking the handle of a wooden spoon into the oil. If it bubbles immediately and vigorously, it is ready. IF the oil beings to smell strongly- it is ‘smoking’ and has become too hot. Remove completely from heat for a few minutes to let it cool down to the proper temperature.

  • Prep Time: 10 minutes
  • Cook Time: 15
  • Category: lunch or Dinner
  • Method: fry
  • Cuisine: Southwestern American

Keywords: Indian Frybread, Navajo Taco, Frybread, southwest, Hatch chile, Red chile sauce, Taco