Navajo Tacos

Navajo tacos start with a piece of fry bread and pile on everything good: ground beef and pinto beans simmered in a from-scratch red chile sauce, then topped with shredded cheddar, lettuce, and chopped tomatoes. They’re a staple across the American Southwest and at powwows and state fairs throughout the region.

The chile sauce is built from dried New Mexican red chiles sauteed with onion, simmered in water, then pureed until smooth. This is not the same as chili powder from a jar. Whole dried chiles give you a deeper, fruitier heat with real body. That sauce gets combined with browned ground beef and cooked pinto beans for a hearty, saucy base.

Pile the bean and beef mixture generously onto the fry bread. The bread should be sturdy enough to hold everything without falling apart. Top with cheese first (the heat from the filling melts it slightly), then cool lettuce and tomatoes on top.

Kitchen Tips

• Simmer the chile sauce a full 30 minutes so the dried chiles soften completely. Under-simmered chiles leave a gritty texture even after blending.
• Drain the browned beef well before adding it to the beans. Excess grease makes the fry bread soggy fast.
• Warm the fry bread slightly before assembling. Room temperature bread holds toppings better than cold.
• Use cooked pinto beans, not refried. You want whole beans in this dish.

Variations

• Vegetarian: Skip the beef and double the pinto beans. The chile sauce carries plenty of flavor on its own.
• Green chile version: Use roasted Hatch green chiles instead of dried red for a brighter, tangier sauce.
• Extra toppings: Add sour cream, sliced jalapenos, or diced avocado for a loaded version.