Something just makes me smile when I think about Navajo Tacos.
I don’t know if it’s the mouth watering tender taco meat on a crispy fry bread or if its seeing everyone’s smiles when they realize what’s for dinner.
Oh how I love the combination of flavors in this traditional Taco Recipe
Navajo Tacos are made with Indian Fry Bread, a simple recipe using flour and water that has stood the test of time.
This fry bread is delicious and crispy on the outside and a soft tender chewy on the inside. Oh it’s good!
Making the mouthwatering meat for this Navajo Taco recipe is a pice of cake. But don’t take my word for it. Give it a try yourself. Really, I promise.
I love my Instant Pot. I do! Meat comes out juicy and tender every time and this recipe is no exception.
I use London Broil in this recipe because it’s just a great affordable cut of meat. It pulls apart and holds the flavor of spices and seasonings well.
Who Invented the Navajo Taco?
It’s believed that the Navajo Taco was invented by the Navajo Tribe. But it seems that it’s hard to find a tribe that doesn’t lay claim to some sort of Fry Bread or the Indian Taco.
How to Eat a Navajo Taco
Is there really a right or a wrong way to eat a Navajo Taco? I think not! With Fry Bread on the bottom and loaded with tender meat and your favorite toppings, this Taco is best eaten with a fork and a knife!
What goes in an Indian Taco? (Navajo Taco)
There are many toppings that can go into an Indian Taco. The favorites of course are Lettuce, Salsa, Sour Cream, Taco Meat, Cheese, Avocado, and we love Ranch.. yes we are those people. 😉
How to make Navajo Taco Meat
Instant Pot Directions
This recipe really isn’t hard, it just takes some time.
- Cut up your meat into large chunks. About 4-5 good chunks.
- Add your seasonings and coat meat chunks.
- Place 1 cup beef broth to your Instant Pot or pressure cooker and set for 60 mins Manual (Pressure Cook) high pressure.
- Allow a 30 minute Natural Release and quick release the remaining.
- Then shred with forks. Place back in reserve liquid to absorb all those yummy flavors before serving.
Crock Pot Directions
If you have all day, this mouthwatering tender Taco Meat can also be made in the Crock pot. The directions are similar, however you do not need to cut up the London Broil into chunks first.
- Place your meat into your crock pot, add seasonings and broth and cook on low for 6-8 hours. When done, shred with forks and return to liquid to absorb those yummy flavors.
If your family is like mine, then having only one taco recipe just isn’t enough.
We also enjoy Pork Street Tacos as they are so easy to make in the Instant Pot as well. Or a healthy option of Ground Turkey Tacos which can be made both in a tortilla shell or in a lettuce wrap.
They are both really good recipes!
PIN this Navajo Taco Recipe for Later.
More Great Recipes to try, we promise they are delicious!
- Fiesta Chicken Casserole
- Homemade Chicken Taquitos
- BBQ Chicken Tostadas
- Cilantro Lime Shrimp Tacos
- Ground Turkey Tacos
- Meatball Enchilada Casserole
- Sweet Salsa Chicken
- Pork Street Tacos
- Chicken Taquitos
Navajo Tacos
Ingredients
- 1 - 1 1/2 Pound London Broil Roast
- 1 Cup Beef Broth
- 2 tsp Cumin
- 2 tsp Onion Powder
- 1 Tbs Chili Powder
- 1 tsp Paprika
- 1 Tbs Sugar
- 1/4 - 1/2 tsp Ground Pepper
- 1/2 tsp Salt
- 1 Tbs Crushed Garlic
- 1 4 oz can Diced Green Chilis Mild, Medium or Hot
- 1 can Diced Tomatoes
- Top with Shredded Lettuce Salsa, Sour Cream, Cheese, Avocado, Beans, etc
Instructions
- Instant Pot Directions:
- Cut London Broil into 4-5 large chunks
- In a gallon size Zip-loc bag combine Cumin, Chili Powder, Paprika, Onion Powder, Sugar, Salt, and Pepper. Place meat into Zip-loc back and shake to coat.
- Add Beef Broth, Diced Green Chilis, Crushed Garlic and Diced Tomatoes to Instant Pot and stir.
- Add Beef Chunks to Instant Pot
- Set to Manual High (Pressure Cook) for 60 minutes. Allow a 30 minute Natural Release (NR)
- Remove Beef Chunks from Instant Pot and shred with forks and place back into liquid
- To Serve, drain meat and serve over Indian Fry Bread and top with Shredded Lettuce, Salsa, Sour Cream, Avocado, Cheese, Olives, beans, and anything else you wish to top your Navajo Taco with.
- Crock Pot Directions:
- In a gallon size Zip-loc bag combine Cumin, Chili Powder, Paprika, Onion Powder, Sugar, Salt, and Pepper. Place meat into Zip-loc back and shake to coat.
- Add Beef Broth, Diced Green Chilis, Crushed Garlic and Diced Tomatoes to Crock Pot and stir to combine.
- Add Seasoned Beef to Crock Pot
- Set to Low for 6-8 Hours.
- Remove Beef from Crock Pot and shred with forks. Place back into liquid.
- To Serve, drain meat and serve over Indian Fry Bread and top with Shredded Lettuce, Salsa, Sour Cream, Avocado, Cheese, Olives, beans, and anything else you wish to top your Navajo Taco with
Notes
Nutrition
You will need this recipe for Indian Fry Bread to make Navajo Tacos
Indian Fry Bread
Ingredients
- 3 Cups Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 cup Hot water
- Oil for frying
Instructions
- In a bowl add flour, baking powder and salt and stir to mix evenly
- Add hot water and stir with a spoon. You can also mix with your hands. Dough will be sticky.
- Form into a ball and allow to sit covered for 45 mins
- Separate dough into 12-16 balls
- Using the palms of your hands and fingertips, press each dough into a circle and work with your fingertips to a thin round circle about 4-5 inches in diameter
- Heat oil in Fry Pan over medium/high heat OR Instant Pot on Saute until it reads "hot"
- Add one piece of bread at a time in hot oil and allow to cook until golden brown and then flip. About a minute on each side *variable for how hot oil is heated.
- Remove from oil and allow to drain on paper towels.
Thanks for the great recipe! The fry bread part was exceptional. We tried making our own Indian Tacos last week, but your fry bread is definitely better- I think because you use milk. So light and fluffy (instead of hard and chewy when the dough is made with water).
We used regular taco toppings, with refried pinto beans, taco seasoning for the meat, cheese, pico de gallo, guacamole, and sour cream (Californian style).
Thanks again for the simple and delicious recipe for the fry bread! Blessings!
Thanks for a great comment and review!
Looks like a great recipe, I love fry bread but never ate it with a taco.
Thank you.
Clair, give the Fry Bread a try with Navajo Taco’s. Oh they are wonderful!
Delicious! Thank you for sharing the recipe. I followed the recipe as written, and the london broil accompanied with the Fry Bread took our usual tacos to a new level! Will definitely make again. 🙂
You are welcome Cathy! It’s such a great recipe. So glad you loved it too!
I didn’t make the bread, but was glad to find a London broil recipe in the IP. It was delicious! I even didn’t add chiles- although a major source of flavor, I didn’t realize we were out and it was too late – and it was still delicious!
Will definitely make again.
I’m so glad you found this recipe delicious and helpful! It’s a wonderful way to cook London Broil for a variety of recipes.
There are only two of us. I’m wondering how long the fry bread will keep? Can you freeze it?
Hi Kathy,
I’ve never tried freezing the Fry Bread. You could always make a half batch to fit your needs better. I like to fry the bread and use the same day for best results.