Navajo Tacos with New Mexico Green Chile are a delicious and hearty meal that combines the crispy, fluffy frybread with savory toppings. This dish is a wonderful representation of Southwestern flavors, with spicy green chile adding a nice kick to the taco.
Here’s how to make Navajo Tacos with New Mexico Green Chile:
Ingredients:
For the Frybread:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup warm water (or more, as needed)
- 2 tbsp vegetable oil (for dough)
- Vegetable oil (for frying)
For the New Mexico Green Chile Sauce:
- 2 tbsp olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups roasted New Mexico green chiles, peeled, seeded, and chopped (or you can use canned green chile if fresh isn’t available)
- 1 cup chicken broth (or vegetable broth)
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for more heat)
- Salt and pepper, to taste
For the Taco Toppings:
- 1 lb ground beef (or chicken, pork, or beans for a vegetarian option)
- 1/2 cup diced onions
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese (or your preferred cheese)
- 1/2 cup sour cream
- 1/2 cup salsa (optional)
- Fresh cilantro, chopped (optional)
- Lime wedges, for serving
Instructions:
1. Make the Frybread:
- In a large mixing bowl, combine the flour, baking powder, and salt.
- Add the warm water gradually and stir until the dough begins to form. Add the vegetable oil and mix until smooth. If the dough is too sticky, add a little more flour.
- Knead the dough for about 2-3 minutes on a lightly floured surface. Let the dough rest for about 10 minutes.
- Heat about 1-2 inches of vegetable oil in a large skillet or frying pan over medium-high heat.
- Divide the dough into 8-10 small balls. Roll each ball into a flat circle about 1/4-inch thick.
- Fry each piece of dough in the hot oil until golden brown and crispy, about 2-3 minutes per side. Once fried, place them on paper towels to drain excess oil.
2. Prepare the New Mexico Green Chile Sauce:
- In a saucepan, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and sauté for about 3-4 minutes, until softened.
- Stir in the chopped green chiles, cumin, oregano, and cayenne pepper (if using). Cook for an additional 2 minutes.
- Add the chicken broth and bring to a simmer. Cook for about 10-15 minutes, letting the sauce thicken. Season with salt and pepper to taste.
3. Cook the Taco Meat:
- In a skillet, cook the ground beef (or other protein) over medium-high heat, breaking it apart with a spoon as it cooks.
- Once browned, drain excess fat and add the diced onions. Continue cooking for another 3-4 minutes.
- Season with salt and pepper to taste, and keep warm.
4. Assemble the Navajo Tacos:
- Place a piece of frybread on each plate.
- Top with a generous amount of the cooked ground beef (or your choice of protein).
- Spoon the warm New Mexico green chile sauce over the meat.
- Add shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, and cilantro as desired.
5. Serve:
- Garnish with lime wedges and serve immediately while warm.
Tips:
- Make-Ahead Frybread: You can make the frybread dough ahead of time and keep it in the fridge for up to a day. Let it come to room temperature before rolling it out and frying.
- Vegetarian Version: Substitute the meat with refried beans or a mixture of sautéed vegetables for a vegetarian-friendly version.
- Spicy Chile: If you prefer a spicier kick, feel free to add more green chiles or a dash of hot sauce to the green chile sauce.
- Toppings Variety: Customize the toppings to your taste with ingredients like guacamole, jalapeños, or sliced avocados.
These Navajo Tacos with New Mexico Green Chile are a fun, filling, and flavorful dish that brings a taste of the Southwest to your table. Perfect for a family dinner or a taco night with friends! Enjoy!