American
Fry Bread Tacos
Crispy, pillowy fry bread under seasoned beef and beans — a Native American staple with a complex, important history.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Fry bread has a complicated history that deserves acknowledgment: it was created by the Navajo Nation and other Native peoples out of necessity during the Long Walk of 1864, when the U.S. government forced their relocation and provided only limited rations of lard, flour, salt, and baking powder.
From those meager ingredients a dish emerged that became central to Native American culture across the Southwest. Fry bread tacos are served at powwows, tribal fairs, and restaurants across the region — celebrated as cultural heritage while also acknowledged as a product of forced displacement. This recipe treats them with the respect they deserve.
Watch it come together
Ingredients
Fry bread
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 cup warm water (approximately)
- Lard or neutral oil for frying (3–4 cups)
Taco topping
- 1½ lbs ground beef or shredded pork
- 1 can (15 oz) pinto beans, drained
- 1 packet (or homemade) taco seasoning
- Shredded lettuce
- Diced tomatoes
- Shredded cheddar cheese
- Sour cream
- Sliced jalapeños
- Salsa
Method
- 1
MAKE THE DOUGH: Mix flour, baking powder, and salt. Add warm water and stir until a soft, slightly sticky dough forms. Knead briefly, just until it comes together. Cover and rest 10 minutes.
- 2
Divide dough into 6 equal balls. On a lightly floured surface, pat and stretch each into a rough 6–8-inch round about ¼-inch thick. Make a small hole in the center of each to help it fry evenly.
- 3
FRY: Heat 2 inches of lard or oil in a wide heavy pot to 375°F. Fry one or two pieces at a time about 1.5–2 minutes per side until puffed and golden brown. Drain on a wire rack and season lightly with salt while hot.
- 4
MAKE THE TOPPING: Brown ground beef with taco seasoning, or season generously with cumin, chili powder, garlic powder, and salt. Add pinto beans and heat through.
- 5
BUILD: Top each warm piece of fry bread with a generous spoonful of the meat and bean mixture. Add lettuce, tomato, cheese, sour cream, jalapeños, and salsa.
Substitutions
- Chef's tip: do not overwork the dough. Relaxed gluten is what lets the bread puff dramatically into airy pockets when it hits the hot oil.
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